Now that I have some free time over the summer, I've gotten back into baking a little bit. Ohhhhh how I love cake. And so I thought I would share a super simple recipe for 12 cupcakes, just how my (Great) Auntie Joan taught me to make them, as well as the recipe for buttercream icing.
Oven on 180 degrees celsius.
I haven't put the amounts for each ingredient, because the first step involves:
1. Weigh the eggs. Then weigh out the other ingredients so you have the same amount of each of them as the eggs (this gives more of an evenness to the mixture, rather than assuming the weight of the eggs (e.g. if the eggs weigh 120g, use 120g of all the other ingredients)).
2. Put the caster sugar and margarine into a large bowl and mix until creamy.
3. Crack one egg into a separate bowl and whisk, then adding it to the butter/margarine mix along with half of the self-raising flour; mix together until even. Repeat with the second egg.
4. Scoop an even amount of mix into 12 cupcake cases (ideally on a cupcake tray).
5. Bake in the oven for 15-20 minutes. Then leave to cool on a cooling rack.
100g softened butter
225g icing sugar
1. Beat the butter in a large bowl, until (super) soft.
2. Gradually sift the icing sugar into the bowl, adding a dash of milk and mixing it all together until the mix is fairly thick.
3. Add in a drop of vanilla essence and mix thoroughly until a little thicker.
4. Leave in the fridge for 15-30 minutes.
5. Stir the mix again before icing the cakes.
Soooooooo yeah. Nice and simple; five steps for the cakes and five steps for the icing. So simple even I can do it. And they taste great.
Until next time.
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