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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I had to make something for my daughters wedding shower so I made these cupcakes and did them in her wedding colors of navy blue and red. They are very quick and easy to make and tasts great. Ingredients:
1 cup (4oz) of self-rising flour |
4oz soft margarine |
4oz superfine sugar |
2 eggs |
a few drops of vanilla extract |
1-2 tablespoon tepid water |
and to ice |
1 cup confectioners’ sugar (powdered sugar) |
1 tablespoon or so of tepid water |
food coloring (optional) |
you will also need |
a muffin tin lined with paper baking cups |
Directions:
1. The margarine and eggs for this cupcake recipe should ideally be at room temperature -
2. this makes mixing easier and the cakes lighter -
3. so you may need to take them out of the refrigerator about an hour or so before baking.
4. Although we have included here an icing recipe you may of course prefer to buy a ready-to-use icing or frosting.
5. Preparation
6. The margarine and eggs for this cupcake recipe should ideally be at room temperature - this makes mixing easier and the cakes lighter - so you may need to take them out of the refrigerator about an hour or so before baking.
7. Cooking Instructions
8. First preheat the oven to 375°F then sift the flour into a large mixing bowl.
9. Now add the superfine sugar, soft margarine, eggs and the vanilla extract and with a handheld electric mixer whisk to mix.
10. The mixture should now be of a soft dropping consistency - the mixture should drop easily from a wooden spoon when shaken - if not just add a little tepid water and mix again.
11. Next spoon the mixture into the paper baking cups and bake for 15 to 20 minutes or until pale gold and cooked.
12. Then remove from the oven and leave in the pan for a few minutes before transferring the cupcakes still in their paper cups to a wire rack and leaving to cool.
13. To ice the cakes -
14. First sift the confectioners’ sugar into a bowl.
15. Then gradually stir in just enough tepid water to make an icing that is smooth and that will thickly coat the back of the spoon
16. . If the icing is too runny just add a little more confectioners’ sugar and if it’s too thick just add a little more tepid water.
17. Then, if liked, with a skewer – this is a good way of controlling the amount of color that you add – add a drop or two of food coloring or paste.
18. Then mix well until the icing is evenly colored.
19. After this spread the icing onto the cakes – the back of a clean teaspoon works well for this – so that it covers the tops.
20. Then when the icing has set a little adorn with little edible cake decorations, such as sugar flowers or candy or perhaps something relating to a bridal shower theme or just love and romance.
21. We used candy hearts for the top. The ones with words of love on them.
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