On Saturday night I had a date with the girls to go out to dinner to celebrate a friends Birthday !
In anticipation of the arrival of said Birthday girl I decided to say “Happy Birthday” by way of gorgeous girly cupcakes! Yes, I do agree they look a little wonky, a little slap dash, a little gooey and oozy with the icing dribbling down the sides of the cupcake cases, but hey! that just adds to the charm of it all no?! Getting out my three tiered display stand was also bonus, I don’t get to use it as often as I like so when a Birthday is in town, that cake stand makes an appearance!
This particular cupcake recipe is fool proof. I mean that. A raving lunatic could do it! It’s the simplicity of this recipe that attracted me to it initially, but after tasting it, it definetly sealed the deal as a favourite for me. The reason behind it is that the recipe calls for four eggs, meaning that after 30 mins in the oven you get beautifully moist, bouncy buns every single time. What’s not to love eh? Get baking!
What do I need?
- 200g plain flour
- 200g Caster sugar
- 200g Butter (softened)
- Four eggs
- pinch of salt
- 2 teaspoons of baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons milk (optional)
Fondant Icing for domed cupcakes:-
- 185g sifted icing sugar
- 1 egg white
- 3/4 teapsoon of lemon juice
- To colour your icing you can add couple of drops of food colouring.
What do I do?
- Preheat your oven to 160 degrees Celcius, or Gas mark 2-3.
- Put 12 paper cases into muffin tins
- put the butter and the sugar into a bowl and cream together with electric hand mixer until light and fluffy
- Add the vanilla
- Add the eggs one at a time and beat well after each egg. (If mixture starts to look curdled just add one tablespoon of flour and beat well until smooth.
- Once all the eggs have been beaten into mix, add in the flour, salt and baking powder mix one spoon at a time and beat well after each addition. Beat the mix well to make sure all flour is mixed through, add the 2 teaspoons of milk to loosen just a little.
- With an ice cream scoop plop mixture into the pre-parpared paper cases and bake in the oven for 25-30 mins. You know the cakes will be done when you insert a skewer and it comes out clean.
Make sure the cakes are totally cooled before you decorate with fondant icing.
- Separate the eggs whites into a clean bowl.
- Sift in the icing sugar
- Add the lemon juice and beat well to ensure all the icing sugar has been added successfully and it resembles a thick glossy texture
- Spoon the icing onto your cakes
- Add your choice of sprinkles, sparkles, shaved chocolate decorations and set aside to set completely.
- Enjoy with a fresh brew of tea or coffee.