Easter Cup Cakes
I very rarely make cup cakes but we have decided that instead of a wedding cake in July we are going to have a tower of cupcakes, which of course I want to make myself. A few practice runs before the day would be a good idea and making some frivolous Easter cupcakes seemed like a good excuse. I always thought cupcakes were the easiest things to make but being out of practice I didn’t get the right amount of mixture in the cases. The first batch had too little sponge mix in the cases and didn’t peek over the top once baked and the second batch I was far too generous and the sponge escaped over the side! I tried to blame this on the new silicone cases I had purchased for not distributed the heat properly but I think the cook is really to blame and I will have to experiment a bit further over the next few months otherwise it could all get a bit stressful at the last minute!
- 125g butter
- 125g sugar
- 125g SR flour
- 2 eggs
- Place 8-10 cup cake cases into a muffin tray, this help hold the shape of the cup cake.
- Place butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
- Add one egg at a time and whisk in between both additions.
- Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
- Spoon mixture into cases, generally it is advise to fill them three quarters full but I am certainly not the expert!
- Bake in oven for 25- 30 minutes or until an inserted knife comes out of the sponge clean.
- Allow to cool before removing from tin.
- Mine I have topped with butter icing (butter & icing sugar) and fondant decorations.