Who doesn’t love a cupcake? Well to be honest my hubby doesn’t and I am sure there are a few out there that don’t but what do they know? How can anyone not like a small tasty cake topped with a delicous dreamy topping is beyond me. I bake a lot of cupcakes for personal consumption and for friends and family, mainly for birthdays and anniversaries. I occasionally make for bring and buy sales and cups are my usual contrabution to any ‘charity do’ donates.
I love making them and experimenting with recipes, always trolling the internet for new ideas and boy are there a lot out there – some folk have faboulous imaginations and skill. Pinterest is a good place to look the visual gving you a clear idea of what can be achieved, although not all of mine are exact replications as my decorating skills need improvement. I have looked around for classes and found some but none that really appeals. I don’t want to do sugarcraft or fondant, really I just want icing techinques for cupcakes, if you know of any let me know please. I have the basics and I do use a variety of topping from buttercream to merinque- my lemon merinque cuppies are very popular but i would like to develop better skills. When I am making for a party I tend to use a base recipe that I can flavour and colour in whatever way I want. For this recipe I use:
- 250 gr plain flour
- 250 gr sugar (brown or white depending on flavour I am after)
- 250 gr butter or margarine.
- 4 eggs
- 5 teaspfl baking powder.
- 5 – 10 ml liquid.
These are all combined and mixed together. The liquid amount depends on what else is added and the flour used, I find some flour requires more than others, the result should be a dropping consistency not runny. I bake at 180degrees for about 25-30 mins.
For flavouring I might reduce the flour and add some ground almonds with vanilla and milk as the liquid, or cocoa powder and chocolate milk. I might add some pre cooked apple puree with cinnamon. I have also used orange, lemon and lime juice. Used pomegranate juice once gave a fabulous colour but not a lot of flavour, I need to experiment more with this one.
When the cakes are cooked and cooled I take my favourite kitchen implemen, a cupcake corer and take out the middles which once again I fill with a variety of fillings; fruit purees, chocolate, caramel you get the idea, basically anything goes.
I suppose in a round about way I am saying don’t be bound by convention, experiment to your tastes, be adventurous and try new things, beetroot and chocolate cupcakes are really rather good, recipe next time.