Recipes
Classic Cupcakes
Makes 12
Ingredients
(Cupcake)
2 cups of self-raising flour, finely sifted 3/4 cup of caster sugar
3/4 cup of full cream milk
125g of unsalted butter which has been melted and then cooled
2 eggs, beaten
1 teaspoon vanilla essence
Topping Decorations as you like e.g. hundreds and thousands, marshmallows, gummi bears.
(Icing)
1 and 1/2 cups pure icing sugar
Food colouring (optional)
1 tablespoon room temperature water
Method
(Cupcake)
1. Pre-heat your oven using the conventional cooking function to 200 deg C. This function takes a slightly longer but that will ensure that your cupcakes stay nice and moist in the middle.
2. Use paper cases to line your muffin tray, these will later hold the cupcakes nicely and also ensure they pop out of the tray all in one piece.
3. Combine the sifted self-raising flour and caster sugar in a large mixing bowl.
4. Make a well in the centre of that mixture and add the milk, butter, eggs and vanilla essence. Then stir it all together gently with a large metal spoon.
5. Spoon this mixture into the prepared muffin tray, being sure not to put too much as the finished product will rise and we don't want it to spill over.
6. Bake in the pre-heated oven for 14 minutes, give or take a minute. The best way to test this is to poke a skewer into the centre of one of the cupcakes and if it comes out clean (without any gluggy uncooked mixture stuck to it) then the cupcakes are ready.
7. Let the finished cupcakes rest and stand in the pan for 5 minutes before transferring them out unto a wire rack to cool further. Remember, these cupcakes must cool all the way down to room temperature before icing can be applied.
(Icing)
8. Sift the icing sugar into a bowl. If you wish to, add the food colouring now along with the water. Stir this until it is smooth and viscous.
9. Spoon this icing mixture over the cooled cupcakes and then have fun decorating to your hearts desire. Just remember, any sprinkles and lollies that you can't fit onto the cupcake can just go straight into your mouth.
