Recipe: Cupcakes

One thing that fascinates me about home baking is that even when people start off with exactly the same ingredients in exactly the same quantities, the end results will often be different.

The key to baking, I think, is therefore the method, and as you gain more experience making certain items, the way you do them will be perfected.

What I bake most frequently is a basic sponge, which can be used for a Victoria Sandwich or cupcakes, and after numerous baking sessions, I now feel that I have developed my own personalised method with specific steps, so that each time I bake the outcome is successful (and eaten far too quickly).

 

Cupcakes (makes 10-12)

 

Ingredients for the sponge:

• 100g self-raising flour
• 100g margarine (I think margarine gives a better colour, but you could also use butter)
• 100g caster sugar
• 2 medium eggs
• Vanilla essence

For the buttercream:

• 100g butter / margarine
• 100g icing sugar (you may need a little extra)
• Food colouring
• Decorations (supermarkets and independent cake shops sell a range of pretty decorations to make your cakes look even more irresistible. You could also try making your own)

Equipment

• Electronic scales (a key kitchen tool for accuracy)
• 1 large and 1 small mixing bowl
• Wooden spoon
• Sieve
• Jug / mug
• Fork
• Bun tin or baking tray
• Cake cases
• 3 tablespoons
• Piping bag and nozzle

 

Method:

1. Pre-heat the oven to 180°C. Prepare your equipment, place the cake cases in the bun tin, and weigh out your sugar, margarine and self-raising flour (it’s much easier having everything ready to go from the start).

2. Place the margarine and caster sugar in the mixing bowl and beat together using the wooden spoon until the mixture is much paler in colour, and looks light and fluffy – this is one of the key stages to trap air in the mixture, and although it may make your arm ache, keep beating!

Hint - If you are making a lot of cakes, obviously it saves time to use an electric whisk. However, when making a small batch of cakes, or a Victoria Sponge, I would recommend using a wooden spoon in the good old fashioned way. I find this incorporates more air, and also means that as the baker, you are much more involved in the cake-making process.

3. Crack the eggs into a small jug or a mug and beat with a fork until the eggs are fully combined, and the mixture is slightly lighter in colour (some people break the eggs straight into the mixture, but I see this as an opportunity to incorporate more air). If you are adding any flavouring, such as vanilla, do it as this stage – I tend to add one good drop of essence per egg.

4. Add the egg, a little at a time, to the creamed mixture, and mix in with the wooden spoon until fully combined. If you add too much, your mixture will start to resemble scrambled eggs, so be steady.

5. When all of the egg mixture is combined, sift the flour into the bowl and stir in until fully combined, being careful not to over-mix! When the mixture is smooth it is ready - if you keep mixing, you will beat out the air, which will leave you with deflated cakes.

6. Evenly spoon the mixture into the cake cases, so that each one is half full (I usually do a good spoonful, but be careful not to overfill).

Top tip – To help the cakes keep their shape I place the paper cake cases into silicone cake cases before filling them with the cake mixture. This keeps them looking extra neat and evenly sized when cooked.

7. Place the tray in the oven, and bake for 10-12 minutes until they are a light golden brown and springy to touch. Overcooking the cakes will make them dry, so keep a watchful eye on them.

8. When done, remove the cakes from the oven and transfer them to a wire rack to cool. As you wait, make the buttercream.

For this, place the butter / margarine in a bowl, and sift in the icing sugar (to ensure there are no lumps). Using a tablespoon, mix the icing sugar into the butter / margarine until it is fully combined. Taste the mixture, and add extra icing sugar if needed (e.g. if the mixture tastes too buttery). Add food colouring, if desired, and mix through until the correct colour is achieved.

Hint – If you do have an electric whisk it can help create a light and fluffy buttercream. As butter can be quite difficult to combine with the icing sugar at times too, it may also make the process quicker.

Top tip – Adding a little flavouring to the buttercream can enhance the overall taste of the finished cake – only a drop though so that the taste is quite subtle.

9. When you are ready to decorate your cakes, carefully slice off the top (if necessary) so that a flat surface is achieved. Spoon your buttercream mixture into your piping bag (obviously with the nozzle already in the end) and pipe the buttercream onto your cakes. For this I tend to start in the middle of the cake and work round and up in a circular motion, pushing down slightly before lifting up to finish. It is a skill to learn, so don’t worry if you don’t get it right first time around – it will come with practise.

10. When you have finished piping, add any extra decorations you would like, but work delicately so that the piping stays neat.

Victoria Sandwich

For Victoria Sandwich I double the sponge quantities, and divide the mixture between two greased tins, lined with baking parchment. The sponge will take slightly longer to cook (15-20 minutes), but when cooled it can be filled with a good layer of jam, and then the buttercream as discussed above.

Top tip – When putting the two halves together, spread jam on one and buttercream on the other to prevent a jammy creamy mess.

To finish, dust the cake with icing sugar and enjoy a slice as soon as possible – the fresher the better.