Wednesday, August 4, 2010
Tomorrow we are going to a party that starts in the afternoon so the kids can be a part of the festivities. I offered to make some cupcakes to bring for the kid's afternoon tea because secretly I know that nothing could be more simple to make and more delicious than these particular cupcakes.
I collect "put everything in a bowl and whizz it up"-type recipes because although I love a challenge sometimes, most of the time I'm looking for this recipe trifecta - easy, quick & no-fail.
This recipe is it. Only six ingredients, quick to whip up, and plenty of ways to elaborate to make something a bit special, should you like. Although, in my opinion, these are pretty special just as they are.
So, here is the recipe:
225g (8oz) softened, unsalted butter
225g (8oz) castor sugar
225g (8oz) self-raising flour (or 225g plain (cake) flour, with 1.5tsps baking powder added)
1 tsp baking powder
1 (5ml) tsp vanilla extract
Preheat oven to 175 degrees celcius.
Put all ingredients in the bowl of your mixer, (or any large bowl if you are using electric beaters), and beat until light and fluffy.
Spoon heaped tablespoons of mixture into patty pans and bake for 20 minutes until just a little brown around the top edges.
Allow to cool for a few minutes in the tin, then let them cool on a wire rack.
Ice and decorate as desired.
You could make variations on this recipe quite easily. Sift a few tablespoons of cocoa into the mixture to make them chocolatey, or use any other essences in place of vanilla. Also, the rind of a lemon or orange, grated into the mixture, along with a tsp or so of the juice would make a very nice citrus cupcake.
These keep in an airtight container for 3 days, or you can freeze them un-iced for a couple of weeks.
I'll decorate these ones tomorrow and I'll be sure to post some more pics of that!
Update as at 6th August.... Click here to see them all decorated up!