*Prep time- 15 minutes
*Bake time- 15 minutes
Do you want the tastiest, spongiest cupcakes? This is the best basic sponge cake but it’s up to you if you want to add any flavouring. These cupcakes will burst with beautiful, warm flavour in your mouth, and the icing will make you drool just looking at it!
Table of Contents
To make the perfect cupcakes you will need…
- Weighing scales
- a wooden spoon
- a plastic spatula
- a large bowl
- a small bowl
- a sive
- a plate
- 8 cupcake cases
- a piping bag (if you want to ice your cupcakes)
- a cup
- a whisk or a fork
- a baking tray
Ingredients for your cupcakes
To make them taste like magic,
- 2 eggs
- 100 grams of SR flour
- 100 grams of caster sugar
- 100 grams of butter
- flavouring or cocoa powder (optional)
and for your delicious, flavour-bursting icing
- 325g of unsalted butter, room temperature
- 650g of icing sugar
- 1 dash of milk, if needed
Method to the amazing cupcakes
Before we go any further, make sure to pre-heat your oven to 180°
Start off by weighing out your caster sugar into your small bowl. Once you have 100 grams pour it all into your large bowl and weigh out your 100 grams of butter and add that also into the small bowl.
With the back of your wooden spoon, you’re going to cream the butter and sugar together. Push the butter into the sugar, on the side of the bowl, causing no lumps and until your butter is creamy and smooth.
Once you have creamed them together, weigh out your 100 grams of Self Raising Flour, in your small bowl, and sieve it onto your plate. Set your plate to a side the now and crack both eggs into your cup. Get either your fork or whisk and whisk the fork quickly. Whisking it allows more air to get into it, allowing more air to get into the cake. The creaming techniques also allow air to get into your cakes making them spongier and rise more.
Once you have all your ingredients ready, the sugar and butter in a bowl, flour on the plate and egg in a cup, It’s time to go!
Get your large bowl and a wooden spoon. Gradually add in your flour and eggs until it is a nice smooth cake batter. Start by adding a little bit of flour and a little egg into the creamed butter, and mix it all together. Then add more, and more. If you feel like you don’t need to use all of the products, you don’t have to.
If you want to add any flavour, you should add them now. If you want to add cocoa powder, get measuring spoons and add 15ml powder into the mix and stir with a wooden spoon until all the mixture is chocolatey. If you want to add another flavour, like one from a bottle, add around 2.5ml or however much you think. If you think that your cake has a strong enough flavour to your liking, that’s you done!
Once it is mixed and is looking nice and smooth, put your cupcake cases into the tray and spread the mixture evenly amongst the cake cases. Make sure your cake cases are filled around halfway to three-quarters full, if you need more than 8 just take another case or two!
Put your cakes on the top shelf of the oven, for around 10-15 minutes. They should look golden brown and have risen. They should also be spongey to touch but not too soft, cause then they are still raw. If you arent sure if they are cooked or not, you can stick a knife in the middle and if they are still raw, the batter will go on the spoon.
Once your sure your cakes are ready, take them out and place them onto a cooling rack or a plate, this allows them to cool quicker.
Cupcake icing method
First of all for the icing your going to need your small bowl, metal spoon, whisk or electric whisk.
Whisk your butter in the small bowl until it is soft and creamy. Make sure there is no lumps and bumps, but try and not melt the butter. Sift in half of your icing sugar until it is fully combined and is looking smooth and creamy. After that, add in the other half again folding it into the mixture. Just like the cake mix before, its completely up to you ad if you feel like you should add less or more, you can!
If you want, again you can add flavouring or colour. If again you want to add cocopowder, add around 5ml or 7.5ml, its your judgment. If you want to add flavouring add 2.5ml to 5ml again based on your judgement.
Once your cakes are cool, get a piping bag and lets get piping!
Decorating your cupcakes
Once your cakes have cooled down its time for us to start decorating them. Get your icing and put it in a piping bag. Chose a piping tip, for the type of icing were going to do my favourite is either a hydrangea or just your basic nozzle. For this type of cake I do recommend the basic nozzle.
Get a cupcake, and go in small swirls with the piping bag, going more into the centre each time and doing another layer on the layer that your in, trying to make it in a triangle type of shape. Do this to all your cakes. Once you have iced your cakes, you can add any decorations on top like sprinkles, chocolate flakes, or even like flowers. Once you have baked, iced and decorated all of your cakes, that is you done!
if you want cake decoartions, click here.
You should have around 8 perfect, tasty cakes ready to share and enjoy. These cakes are perfect for a party or just on a lazy Sunday afternoon!
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