Cupcakes are perfect for every occasion from glamorous weddings to afternoon tea parties, from book launches to fund-raising coffee mornings – and children’s parties are no exception. You’ll be voted Top Mum of the Class every time if you offer some of these delectable cupcakes to visiting kids.
The important thing to remember when Making Cupcakes is to have all the ingredients at room temperature before you begin. These recipes make 12 regular-sized cupcakes but when baking for children you may prefer to use mini-muffin tins, in which case, the mixture should be enough for about 36 mini cupcakes.
Basic cupcake
- 110g (4oz) unsalted butter
- 225g (8oz)caster sugar
- 2 eggs, beaten
- 150g (5oz) self-raising flour
- 125g (4½ oz) plain flour
- 120ml (4fl oz) milk
- 1 teaspoon vanilla extract
Preheat the oven to 180oC, gas mark 4. Line 3 mini- muffin tins with paper cases. Sieve together the flours. Mix the milk and vanilla extract.
In a large bowl mix together the butter and sugar until soft and fluffy. Add the beaten egg a little at a time, mixing well in-between additions. Add the flour a little at a time, alternating with the milk.
Divide the mixture between the paper cases and bake for about 15 minutes until well-risen and golden. Allow to cool on a wire tray.
Then it’s time for the fun to begin.
Basic cupcake icing
- 200g (7oz) unsalted butter
- 500g (1lb 2oz) icing sugar
- milk or vanilla extract
Beat the butter until light and fluffy. Add the Icing Sugar and mix well. Add a teaspoon or 2 of milk or vanilla extract and beat until you have a soft, smooth mixture. You may like to add colouring a drop at a time until you have the desired shade.
Then Decorate with Smarties, Maltesers, chocolate stars, coloured sprinkles, chewy sweets, mini-eggs, marshmallows, toffee pieces, grated chocolate or any of the edible characters you can buy in supermarkets or specialist cook shops.
Caramel cupcakes
- 110g (4oz) unsalted butter
- 240g (9oz) soft brown sugar – a mix of dark and light works well
- 2 eggs
- ½ teaspoon vanilla extract
- 125g (4½ oz) self-raising flour
- 125g (4½ oz) plain flour
- 75ml (3fl oz) caramel sauce – available from supermarkets
- 50ml (2fl oz) double cream
Icing
- 60g (2½ oz) unsalted butter
- 90ml (6 tbsp) milk
- 220g (8oz) soft brown sugar
- 240g (8¾ oz) icing sugar
- ½ teaspoon vanilla extract
- toffees or fudge to decorate
Preheat the oven to 180oC, gas mark 4. Line muffin trays with paper cases. Beat the eggs with the vanilla extract. Sieve the flours together
In a large bowl mix the butter and sugar together until light and fluffy. Add the egg a little at a time beating well after each addition. Add some of the flour and mix lightly. Add the caramel sauce and mix well. Add more flour and again beat lightly. Stir in the cream and beat well. Add the remaining flour and mix until well-combined. Divide the mixture between the paper cases and cook for about 15 minutes or until well-risen. Leave to cool on a wire rack.
While the cupcakes are cooling make the icing. Put the butter, milk and brown sugar in a thick-based saucepan. Bring to the boil over a high heat, stirring continuously for about a minute. Remove from the heat.
Mix in half the icing sugar and leave to cool slightly before adding the rest of the sugar and the vanilla extract. Beat well and use immediately to cover the cupcakes.
Use broken-up toffee or fudge pieces to decorate generously.
