♥ ♥ ♥CUPCAKE RECIPE NEEDED!!! ♥ ♥ ♥

monters

PLEASE can someone give me an EASY cupcake recipe that they know works?!
I am going to my boyfriends nephews 1st birthday and want to bring along homemade cupcakes with blue icing ....but there are SOOOO many recipes that I just don't know which to trust!!!
THANK YOU sooooo MUCH!!!
♥ ♥ ♥ ♥ ♥ ♥ ♥

Eviledna

Oh my that's alot of hearts!

Simple foolproof fairy cake recipe

Ingredients:
4oz caster sugar
4oz butter (not margarine!)
5oz flour sieved with 1/2 level teaspoon of baking powder
2 eggs
1tsp vanilla extract

Put all ingredients in a bowl, cream until smooth. A food processor will also do the job. Spoon into 12 paper cases in a bun tray. Bake for 15 mins in a PREHEATED oven of 190 degrees C. Feel free to double up the recipe!
ice with your fave buttercream icing, colour as you like.
(For a chocolate cupcake version of the recipe, use 4oz flour,1oz cocoa and add 1oz ground almonds for fudgy moistness.)
tips:
try to fill the cases evenly
check them in the oven EVERY 5 MINS initially, as every oven is different.
look up buttercream icing in google, its easy to make.
only ice buns when they're cool!
finally, try not to eat them all before the party

Curvy Vixen

Foolproof....I use the flat version and 3/4 fill the cases so I can flood them with icing afterwards

Made cupcake towers from these recipes and they were wolfed down!

For domed cakes:
150g butter, softened
150g caster sugar
3 medium eggs
150g self-raising flour
1-2 tablespoons milk

For slightly domed cakes:
125g butter, softened
125g caster sugar
125g self-raising flour
2 medium eggs
2 tablespoons milk

For flat cakes which don't fill the cases:
(if you want to flood icing over the top)
100g Butter, softened
100g caster sugar
100g self-raising flour
2 medium eggs
1 tablespoon milk

Set the oven to 190°C/Gas 5.

Beat together the butter and caster sugar until mixture is light and fluffy.

Beat in the eggs, one at a time, adding a spoonful of the flour with each egg.

Beat in the remaining flour and milk.

Divide the mixture between the 12 paper cases and bake in the center of the oven. (I usually have oven shelf just below the center of the oven so the cakes are central in the oven).

The domed cakes take 15-20 minutes, the slightly domed cakes take 15-18 minutes and the flat cakes take 12-15 minutes.

Remove the cakes from the oven and transfer them to a wire rack to cool.

VARIATIONS:
Vanilla: Add a few drops vanilla extract to the mixture

Lemon: Add some finely grated lemon rind and substitute lemon juice for the milk in the recipe.

Chocolate: Substitute 20g flour for cocoa powder, and add a few drops vanilla extract.

Rosielee

Curvy Vixen wrote: »

For flat cakes which don't fill the cases:
(if you want to flood icing over the top)
100g Butter, softened
100g caster sugar
100g self-raising flour
2 medium eggs
1 tablespoon milk

Just a quick silly question for a non baker but a serious lover of cupcakes with icing - how far would you fill the case ???

Cheers

Curvy Vixen

Rosielee wrote: »

Just a quick silly question for a non baker but a serious lover of cupcakes with icing - how far would you fill the case ???

Cheers

I'd fill it to just over half...they will rise a little but stay flat so you'll have about half an inch or so to flood the icing into whilst still having a teenchy bit of space to peel back the case when eating. It's not an exact science so don't fret too much over it. If there is a little extra room then there's all the more space for icing God I know too much about cupcakes LOL!