Simple Cupcakes:
This cupcake recipe is so simplistict that anyone can do it! When there done you can decorate them with whatever you like, or you can add things to the mixture before baking: Glace cherrys and Chocolate chips both work really well!
Ingredients:
225g Caster sugar
225g Margerine
4 Eggs
225g Self Raising flour
1. Mix the Sugar and Margerine in a big bowl until they are well incorperated.
2. Add the 4 eggs, one at a time and stir after each one has been added.
3. Add the flour and stir well until you get a smooth mixture and everything is incorperated.
4. Line a tray with cupcake cases (about 24) and place 2-3 teaspoons of the mixture in each one.
5. Bake in the oven for 15-20 minutes, or gently put a cocktail stick in each one and if it comes out clean then they are done.
6. leave to cool on a wire rack and when cooled decorate with frossting or icing (recipes below).
This cupcake recipe is so simplistict that anyone can do it! When there done you can decorate them with whatever you like, or you can add things to the mixture before baking: Glace cherrys and Chocolate chips both work really well!
Ingredients:
225g Caster sugar
225g Margerine
4 Eggs
225g Self Raising flour
1. Mix the Sugar and Margerine in a big bowl until they are well incorperated.
2. Add the 4 eggs, one at a time and stir after each one has been added.
3. Add the flour and stir well until you get a smooth mixture and everything is incorperated.
4. Line a tray with cupcake cases (about 24) and place 2-3 teaspoons of the mixture in each one.
5. Bake in the oven for 15-20 minutes, or gently put a cocktail stick in each one and if it comes out clean then they are done.
6. leave to cool on a wire rack and when cooled decorate with frossting or icing (recipes below).
Nutty Suprise:
A delicous cupcake, with a special suprice in the middle!
Ingredients:
100g plain flour
20g cocoa powder
140g caster sugar
1-1/2 teaspoons of baking powder
a pinch of salt
40g unsalted butter (at room temp)
120ml whole milk
1 egg
120g hazelnut and chocolate spread
(like nutella)
hazelnuts or chopped walnuts
chocolate chips (white are best!)
a 12-hole cupcake tray filed with paper cases
(i like to use colorful or decorated ones!)
makes 12
1. Preheat the oven to 170-oC (325oF) Gas 3
2. Put the flour, cocoa powder, sugar, baking powder,salt and butter in a large bowl
and whisk them using a handheld whisker (or any other type) and beat on a slow speed until
you get a sandy consistency and everything is combined.
3. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed.
4. Add the egg and beat well (scrape any unmixed ingredients from the side with a rubber spatula)
5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven
for about 20 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool
slightly in the tray before placing them on a wire cooling rack.
6. When the cupcakes are completely cool, hollow out a small section in the centre of each one and fill with
a dollop of hazelnut and chocolate spread.
Top each cupcake off with a swirl of Nuttella Frosting!
A delicous cupcake, with a special suprice in the middle!
Ingredients:
100g plain flour
20g cocoa powder
140g caster sugar
1-1/2 teaspoons of baking powder
a pinch of salt
40g unsalted butter (at room temp)
120ml whole milk
1 egg
120g hazelnut and chocolate spread
(like nutella)
hazelnuts or chopped walnuts
chocolate chips (white are best!)
a 12-hole cupcake tray filed with paper cases
(i like to use colorful or decorated ones!)
makes 12
1. Preheat the oven to 170-oC (325oF) Gas 3
2. Put the flour, cocoa powder, sugar, baking powder,salt and butter in a large bowl
and whisk them using a handheld whisker (or any other type) and beat on a slow speed until
you get a sandy consistency and everything is combined.
3. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed.
4. Add the egg and beat well (scrape any unmixed ingredients from the side with a rubber spatula)
5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven
for about 20 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool
slightly in the tray before placing them on a wire cooling rack.
6. When the cupcakes are completely cool, hollow out a small section in the centre of each one and fill with
a dollop of hazelnut and chocolate spread.
Top each cupcake off with a swirl of Nuttella Frosting!