Basic Cupcakes

With Mother’s Day having just passed the Tonga Women’s International Social Club (TWISC) decided to have a Mother’s Day morning tea yesterday. My mum is the president so she asked if I could make some basic cupcakes to give out to everyone at the morning tea. I didn’t want to get too fancy so I turned to my mum’s trusty Edmonds Cookery Book and its never fail cupcake recipe.

 I managed to find the recipe on the Edmonds site so I won’t share a photo of our slightly damaged and food stained cook book (although anyone who has grown up with an Edmonds in the house can already picture what it looks like). This recipe is great because it is so adaptable. The basic recipe makes lovely vanilla cupcakes, but if you want to make chocolate or another flavour you just take out two tablespoons of flour and put in two tablespoons of whatever flavouring you want as long as it is powdered. For example the photos for this post are from a chocolate batch where I substituted in two tablespoons of cocoa powder. I also made up a batch of spiced cupcakes with a tablespoon of tea masala, and a tablespoon of cinnamon.

To start off preheat your oven to 190°C. In a large bowl use an egg-beater to cream together the butter, vanilla and sugar until light and fluffy.

DSCN9344

Add the eggs in one at a time, beating thoroughly after each one goes in the bowl (I always crack my eggs in a separate bowl before adding them to a mixture. It stops me from accidentally getting shell in my cakes).

DSC_0292

In a separate bowl sift together to flour and baking powder. This is where you add your cocoa or spices if you’re using them. Make sure it’s all mixed together well before you add it to the other bowl. Fold the flour mixture through the butter/sugar/egg mixture until completely combined.

DSC_0293

Stir the milk through the mixture to thin it out a bit.

DSC_0294

Put some paper cupcake cases in a muffin tin and evenly spoon the mixture into twelve cupcake cases. Put the cupcakes in the preheated oven and cook for 15 minutes at 190°C or until cakes spring back when touched lightly (basically just gently poke the biggest one to make sure it holds its shape). When they’re done take them out of the tin to cool before you decorate them. I decorated mine with buttercream icing and fancy sprinkle things.

DSC_0299.jpg

Ingredients

  • 125g of butter, softened and cut into chunks
  • 1 tsp of vanilla essence
  • ½ cup of caster sugar
  • 2 eggs
  • 1 cup of flour
  • 2 tsp of baking powder
  • ¼ cup of milk
  • Optional: 2 tbsp of cocoa or assorted spices

Method

  1. To start off preheat your oven to 190°C.
  2. In a large bowl use an egg-beater to cream together the butter, vanilla and sugar until light and fluffy.
  3. Add the eggs in one at a time, beating thoroughly after each one goes in the bowl (I always crack my eggs in a separate bowl before adding them to a mixture. It stops me from accidentally getting shell in my cakes).
  4. In a separate bowl sift together to flour and baking powder. Add your cocoa or spices if you’re using them. Make sure it’s all mixed together well before you add it to the other bowl.
  5. Fold the flour mixture through the butter/sugar/egg mixture until completely combined.
  6. Stir the milk through the mixture to thin it out a bit.
  7. Put some paper cupcake cases in a muffin tin and evenly spoon the mixture into twelve cupcake cases.
  8. Put the cupcakes in the preheated oven and cook for 15 minutes at 190°C or until cakes spring back when touched lightly (basically just gently poke the biggest one to make sure it holds its shape). When they’re done take them out of the tin to cool before you decorate them. I decorated mine with buttercream icing and fancy sprinkle things.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s