1st attempt of cup cake

Again, recipes from google search too. And i find it more easy than blossom making.

Basic Cupcake Recipe

Makes 12 standard-size cupcakes or use half the quantities to make 18-24 mini cupcakes 

Ingredients

• 125g butter, softened
• 125g caster sugar
• 2 medium eggs
• 125g self-raising flour
• 2 tbsp milk

Method

1. Preheat the oven to 190RC/gas mark 5. Beat together the butter and sugar in a bowl until light and fluffy. Add the eggs, flour and milk to the bowl and beat until the mixture is smooth.
2. Divide the mixture between the paper cases and bake in the centre of the oven until the cakes have risen and are just firm to the touch in the centre. The standard-size cakes will take about 12 to 15 minutes and the mini cakes will take 10 to 12 minutes.
3. Remove the cakes from the oven and transfer them to a wire rack to cool.

I've yet to try out butter cream for the cupcake yet but I will do it tomorrow using the following recipe:)

Icing butter cream
Ingredients 

• 250g butter, softened
• 1 tsp vanilla extract
• 600ml icing sugar
• 2 tbsp milk

Method

1. Butter & vanilla extract & beat until the mixture is smooth
2. Add in sugar 1/4 quarter at a time to beat
3. mix in milk, continue to beat well till fluffy
4. Add food colouring and deco cake

Next, I gonna try strawberry cupcake as Daryl likes strawberry stuffs. Recipe to follow:

Strawberry / White Chocolate Recipes

Makes 12 cupcakes

Ingredients

For the cupcakes

• 240g butter, at room temperature
• 240g sugar, caster or granulated
• 4 medium-size free range eggs, at room temperature
• 1/2 tsp vanilla extract
• 240g self raising flour, sifted
• 50g finely chopped fresh strawberries, plus 12 whole strawberries to garnish
• 2 tbsp strawberry jam

For the white chocolate buttercream

• 250g icing sugar, sifted
• 80g unsalted butter, at room temperature
• 25ml whole milk
• 150g white chocolate, melted and slightly cooled

To decorate

• 150g strawberry jam
• Red edible glitter

Method

1. Preheat oven to 180°C, fan 160°C, gas mark 4. Line a 12 hole muffin tin with paper cases and leave to one side.


2. For the cupcakes cream the butter and sugar together. Add the eggs one at a time with a little flour to prevent mixture from curdling, then add the rest of flour and stir until smooth. Mix in the vanilla extract, chopped strawberries and 2 tablespoons of jam.


3. Divide the mixture between the cases and bake for about 20 minutes until lightly golden.


4. While the cupcakes are cooling make the buttercream by beating together the butter and icing sugar until fluffy and pale in colour. Add the milk and white chocolate and mix thoroughly.


5. Using a sharp knife inserted at an angle, cut out a cone shaped piece in the middle of each cupcake. Fill the hollows with about a teaspoon of strawberry jam. Then, using either a piping bag or a knife, frost the cupcakes carefully with the buttercream so the strawberry jam is neither dislodged nor visible through the icing.


6. Cut each strawberry into a fan shape by making a series of cuts from the top (just below the hull) downwards to the bottom. Then press down on the strawberry lightly so that the sections fan out.


7. Make a glaze by mixing 6 tablespoons of warmed jam (in the microwave is quickest) with 2 tablespoons of water.


8. Place one strawberry on top of each cupcake, brush with the glaze and sprinkle with edible glitter.


9. Enjoy!

TOP TIPS

• These cupcakes also work well with raspberries and raspberry jam.