Friday, September 02, 2005
Cupcake Recipes
Oh.. I got these recipes from Syu but i forgot where she got them from..
Fairy Cake (makes 12)
Ingredients:
- 125g unsalted butter, softened
- 125g caster sugar
- 2 eggs
- 125g self-raising flour
- ½ teaspoon vanilla extract (we used vanilla essence coz vanilla extract contains alcohol apparently)
- 2-3 tablespoon milk
- 250g packet instant royal icing
- 12 bun muffin tin lined with 12 muffin papers
Preheat oven to 200°C.
Put all the ingredients except for milk and icing in the processor until smooth. Add milk in while in the gentlest mode of the processor to make for a soft, dropping consistency. Sppon and scrape, fill each case equally.
Put in oven and bake for 15-20mins or until the fairy cakes are cooked and golden on top. Take them out of tin and left cool on wire rack.
Remove a few spoonfuls of royal icing at a time into a cereal bowl and add, small dots of colours from the paste-tube, stirring with a teaspoon and then adding more colouring very slowly until you get the colour you want.
Get another spoon to spread icing on each cake. Leave it a moment to dry only slightly on the surface before decorating.
*We cheated on the icing part. We used Betty Crocker's instant vanilla icing instead. I love it but some pple might think it's a bit too sweet. I haf a sweet-tooth so i probably shdn't be trusted. :P
Chocolate Cherry Cupcake (makes 12)
Ingredients:
- 125g unsalted butter
- 100g dark choc, broken to pieces
- 300g morella cherry jam (we used blackberry jam coz we didnt like cherry)
- 150g caster sugar
- pinch of salt
- 2 large eggs, beaten
- 150g self-raising flour
- 12 bun muffin tin and papers
-> Icing (we juz added cocoa to the betty crocker instant vanilla icing so we skipped this part)
- 100g dark chocolate
- 100ml double cream
- 12 natural-coloured glace cherries
Preheat oven to 180°C.
Put butter in heavy bottomed pan on low heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take pan off heat and stir with wooden spoon until butter and chocolate are smooth and melted. Now add cherry(blackberry) jam, sugar, salt and eggs. Stir with wooden spoon. When all is pretty well amalgamated, stir in the flour.
Scrape and pour into muffin papers in the tin and bake for 25 mins. Cool in the pan on a rack for 10 mins before turning out.
(If u used the instant vanilla icing + cocoa, skip this part)When cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to boil, remove from heat and whisk - by hand or electrically- till thick and smooth. Ice the cupcakes, smoothing the tops with back of a spoon and stand a cherry in the centre of each.
Overall, i prefer the fairy cake. Not trying to blow my own horn here but it's reallie nice. The chocolate cherry cupcake tasted a bit bitter to me but probably dat's becuz of the dark choc. Hmm.. i wonder if i cld substitute it for milk choc?
Anyone has any other recipes to share wif me?? haha Since i'm bumming around at home for now, i might as well do sumthin constructive wif my time eh? Tulz tak?
Gemuk jugak lah aku.. :P
