Category: Cakes

No mixer chocolate cupcakes

No Mixer Chocolate Cupcakes – Easy Peasy Glorious Cupcakes

No mixer chocolate cupcakes

Making cupcakes cannot be easier than this!  And, getting the utmost sponginess, the intensly chocolaty flavour and the eye popping beautiful glazed chocolate icing are all a great big bonus!

Try this out today and you are sure to get addicted to both the taste as well as the easy method of making it!

The best part of making these glorious cakes is that there is no need of taking your electric hand mixer out.  Hence, no extra washing up and storing all back!  Just by mixing all the ingredients, you get the right consistancy, tempting colour and the most satisfying bite of a luxury cake!

Let’s make them with a smile!

You will need:

Self Raising Flour 250 g
Margerine or Baking spread (I used Stork baking spread) 250 g
Caster sugar 250 g
Eggs (large) 2
Milk 1/2 cup
Cocoa Powder 3 tbsp
Baking powder 1 tsp
Salt 4 pinches
For the icing
Icing sugar 150 g
Margerine 75 g
Cocoa Powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp

Let’s make :

  • Pre heat the Oven at 180 C
  • In a heavy bottom pan, put milk, margerine, sugar, cocoa powder and salt and heat until all melt into a chocolaty sauce.  Be careful not to boil.  As soon as everything comes together as a sauce take out from the flame.

  • Mix baking powder and flour together and sieve on to a bowl
  • Using a fork, whisk the eggs until frothy
  • Now slowly pour the chocolate sauce on to the eggs and mix well

  • Add the liquidy chocolaty mixture on to the flour while rapidly mixing
  • Mix with a wooden spoon or a spatula until no lumpy bits remaining
  • The mixture will be very watery.  Keep aside for 15 mins and it will become a thick sauce

  • Pour on to silicon cupcake cases, paper cupcake cases or just rub butter and dust flour the muffin tray and carefully pour the batter leaving a little space from the top allowing the cake to rise

  • Bake in the pre- heated oven for 15-20 mins  (Important : never open the door of the oven in the initial 10 mins)

  • Take out the cupcakes and place on a tray to cool off completely

Now make the chocolate icing

  • Melt all the ingredients mentioned under ‘Icing’ in a heavy bottom pan until everything comes to a runny liquid. This is a very quick task.  do not boil or over heat
  • Leave to cool

  • Pour over cupcakes

  • Decorate with white chocolate and milk chocolate shavings
  • Place all the cupcakes in a tray and stick in the fridge for the icing to settle
  • After 1/2 hr your cupcakes are ready to devour!
  • Store in an plastic box in the fridge

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banana and walnut cake

World’s best Banana and Walnut Cake – The best cake to make with over riped bananas in your fruit basket

This beautiful cake with delicious fruity twist is a classic treat that you would love to make again and again to share with all your friends and family.  The taste, scent of bananas and the crunchiness of walnuts is a real temptation!

While trying to make something similar to Starbuck’s banana and walnut cake, I ended up creating something far better and simply irressistable, much to my delight and utter surprise – and of my friends.  Adding golden syrup, milk and lemon juice on impulse didn’t disappoint me, as they all nicely blended into a fountain of flavours, highlighting the taste of bananas.

Over-riped bananas with black patches on the skin are the best for this cake, as they are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.  Also, do not forget to add brown sugar as it gives a beautiful broze browen colour to the cake

Let’s gather the necessary ingredients to make it:

 Over riped bananas  2 large
 Soft brown sugar  170 g
 Margerine or butter (melted)  150 g
 Self raising flour  225 g
 Eggs  2
 Fresh milk  2 tbsp
 Golden syrup  1 tbsp
 Salt  3 pinches
 Lemon juice  1 tsp
 Bicarbonate of soda  1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top)  60 g
Golden syrup  1 tbsp

Let’s make :

Set the Oven to 180 C

Cream it

  • Soften butter or margerine
  • Cream with sugar using an electric hand mixer
  • Add eggs one at a time beating after each addition
  • Beat for 2 mins until creamy
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon

Tray it

  • Rub butter inside walls of the tray
  • Sprinkle flour and shake until all sides are coated
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top

Bake it

  • Place in the upper bottom shelf of the oven
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake further more
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)

Serve it

  • Take a long break knife and dip it in boiling water for 2 mins (This will prevent the cake from crumbling while cutting)
  • Take out and wipe out the water
  • Now cut the cake into dainty slices
  • Serve with a hot cup of coffee or tea
  • Enjoy!

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Red Nose Day Cup Cakes – Pretty cupcakes with facial expressions

Creating these pretty cupcakes for the Red Nose Day charity cake sale held by my little son’s school gave both of us unlimited fun.  The delight in my sons’s eyes told me that all the time and energy spent on those never gone wasted.

You can see the moods created on top of the iced cupcake to imply that expressions are unique to us, humans : Cool faces, mild faces, wild faces, glamours faces with pouting lips and guys with cool glasses and some sad faces with a single tear dropping.  You can set your creative ideas to take over and enjoy doing something unique and beautiful.  After all, it’s all for a good cause.

I used ready to roll icing in different colours to make the features of the faces.  You can simply kneed the icing and roll it out to make any shape, just like the playing clay.  You can even cover the whole surface of the cupcake with a layer of this icing, cut into shape which is quicker and easier but the cake won’t taste good.  Delicious home-made butter icing (recipe given below) spreaded liberally on top could taste the cake heavenly!   After all, the cakes should not only look pretty but also taste  delicious in every bite.

You can even decorate similar type of cakes for any party or just to amuse your little ones.  They will love to join in making them too.

I normally bake the cupcakes on the previous day and let them cool completely.  Next day, you have all the time and energy to spare for decorating them elaborately.  If you couple both on the same day, you could be too tired to launch yourself in decorating them at ease.

So, let’s start,

You will need the following items:

Self Raising flour 250 g
Margarine or butter softened (30 secs in the microwave ) 250 g
Caster sugar 250 g
Eggs 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 3 pinches

 

 

 

 

 

 

 

 

 

Let’s make them: Set the oven to 180 C . (Temperature conversion is given under Tips)

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition for 1/2 min
  • Add vanilla essence,  lemon juice  and beat for two rounds.
  • Mix baking powder to flour and salt and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and mix well.
  • Your cake batter is ready now.

Fill the cupcake cases and bake now:

  • Fill the paper cupcake cases 3/4 th with the batter, leaving space for cakes to rise.
  • Place the cakes in the cupcake tray.

cupcake-cases-300x300cup-cake-tray-300x300

  • Pop it in to the oven.
  • Bake for 13-20 min.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely  !!!

Let’s make the butter icing now :

 Icing sugar (seived) 300 g
Butter or Margarine 125 g
Lemon juice 1/2 tsp
Milk 1 tbsp
Vanilla a few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Spread a layer of icing flat on the top
  • To decorate you can opt for any kind of sweets ; smarties, m&m, jelly babies, sprinkles
  • To set features like those below, roll out different coloured royal icing and arrange on the top
  • Your pretty cup cakes are ready
  • Have a happy Red Nose Day!

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Classic Swiss roll – Valentine’s day special

Kenwood Stand Mixer KM240, 900 W -34%
Kenwood Stand Mixer KM240, 900 W
Price: £105.00
Was: £159.99

Gorgeous as it looks, this Swiss sponge roll is a real beauty that should win the crown !

As the Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occassion; you  need some liquid food colouring and a good quality paint brush to paint a simple design on the cake.  Quite an easy tip but the enhanced appearence is a real winner of hearts!

So, let’s make this beauty and bring a special glow of love to this Valentine’s day!

Get ready with the following ingredients ;

For the cake

 Plain Flour  50 g
 Sugar (white caster is best)  120 g
 Eggs  3 whites and yellows seperated
 Baking Powder  1 tsp
 Corn Flour  1 tbsp
Yellow food colour 3 drops (optional)
 Salt 3 pinches ( this is a must to take the blandness of egg whites away)
 Vanilla  1 tsp

Let’s make the sponge roll first

Set the Oven to 180 C

Beat it

  • Seperate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it gives peaks

  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins

  • Add  baking powder, corn flour and flour together and seive on to the cake
  • Add salt, yellow food colouring and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, let it cool enough to touch and carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Filling 

  • Once the cake is cooled off,  open it flat on a tray

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

  • Strawberry jam – homemade or good quality supermarket brand

I have used here my delicious homemade strawberry jam.  Recipe, given below:

http://happyrecipes.co.uk/tag/strawberry-jam/

Spread a generous amount of strawberry or raspberry jam as a thick layer and roll the sponge, wrap with a foil and refrigirate for 1/2 hr before serving.

strawberry jamOption 2 – beautiful and yummy

  • 50g butter or margarine, softened
  • 1150g icing sugar
  • A little milk
  • A drop of vanilla
  • Red food colouring

Seive icing sugar and whisk all together using an electric mixer until creamy.  Spread a thick layer and roll the sponge and refrigirate for 1 hr before serving.

strawberry jamOption 3 – Creamy and delicate

  • 1 cup full cream
  • 1/8 cup icing sugar

Beat cream using an electric mixer while adding sugar gradually.  Spread a thick layer and on top of it a layer of strawberry jam and roll the sponge.  Cover with a foil and refrigirate for 1 hr before serving.

Serve

  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

Kenwood Stand Mixer KM240, 900 W -34%
Kenwood Stand Mixer KM240, 900 W
Price: £105.00
Was: £159.99

ManoriLeave a comment
chocolate swiss roll

Chocolate Swiss Roll – A dream come true!

chocolate swiss roll

choc swiss roll

This is, indeed, a dream come true chocolaty treat!

The super soft sponge, smeared with sweet chocolate butter icing, is simply a divine treat that would melt into your mouth!

Try out the recipe today and you will be amazed at the simplicity of the whole process of making it.

No need of more words, as the mouthwatering picture above, says it all!

So, good luck with your baking!

Get ready with the following ingredients ;

For the cake

 Plain Flour  50 g
 Sugar (white caster or soft brown sugar)  120 g
 Eggs  3
 Baking Powder  1 tsp
 Corn Flour  2 tbsp
 Cocoa Powder  1 & 1/2 tbsp
 Salt  pinch
 Vanilla 1/2 tsp

For the butter icing

 Icing Sugar  200 g
 Margerine or Spread (Not butter)  125 g
 Vanilla and a few drops of lemon juice
 Cocoa Powder  1 & 1/2 tbsp
 Fresh Milk  1 tbsp

Let’s make the butter icing first and keep aside:

  • Beat the margerine until creamy
  • Mix icing sugar and cocoa powder and seive on to the creamed margerine and beat in high speed for 2 mins
  • Add fresh milk,  vanilla and a few drops of lemon juice
  • Beat all together until creamy
  • Chocolate butter icing is ready!
  • Keep aside

(The excess butter icing could be kept in an air tight plastic box in the fridge for future use.  For the next cake, place the icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)

Let’s make the cake now

Set the Oven to 180 C

Beat it

  • Seperate the egg whites and yolks carefully. (not even a drop of yolk should be in the whites)
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until the egg whites  give peaks

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Add egg yolks and beat for 2 mins

  • Add chocolate powder, baking powder, corn flour and flour together and seive on to the cake
  • Add salt and vanilla

  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, let it cool enough to handle and lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Ice it

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of butter icing

  • Roll out gently
  • Dust with icing sugar

  • Roll in a foil and squeeze the ends just like a toffee and leave it in the fridge to set for at least an hour

  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

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Chocolate Log – Spongy, Divinely Chocolaty with fudge icing

Devinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is dangerously addictive!

Gurenteed to be  light and spongy and at the same time rich with delicious, chocolate fudge icing that would melt sweetly in  your mouth; this is an instant hit in the tea time treats.

It is unbelievably easier to make this than any other cake, as it takes less than 5 mins to fix the sponge batter.  Also, the ingredients used in this cake are very simple and could be found in your kitchen cupboard at anytime.

Top tip : If you make the icing in advance and store in the fridge in an air tight plastic box, you can save even more time.

To make this cake you will need the following ingredients:

 Plain flour  220 g
 Soft brown sugar (you can use normal white caster sugar in place of this)  225 g
 Eggs  3
 Chocolate powder  2 tbsp
 Baking powder  1/2 tsp

Set the Oven

  • Pre heat the oven to 180 C

Beat it

  • Seperate the egg whites and yolks
  • Beat egg whites for 2 mins using an electric hand mixer, high speed, until it gives peaks

  • Add sugar in three times while beating in high speed for 1 min (Never drop all the sugar at once)

  • Now add the egg yolks. Beat for 1 min

  • Add Vanilla, two pinches of salt
  • Add chocolate powder, baking powder and flour together and seive on to the cake

  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the batter in the tray
  • Lift and drop the tray twice on the kitchen top to set the batter even
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Ice it (Recipe for Fudge icing is given below)

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of  fudge icing
  • Sprinkle some icing sugar on top
  • Roll out gently

  • Spread a generous amout of fudge icing on the top using a spatula

  • Scrape horizontical lines using a fork
  • Cut the sides off
  • Refrigirate for 2 hrs

  • Decorate with Strawberries or chocolate chips
  • Place in the fridge to set at least an hour
  • Take out from the fridge before 1/2 hr of serving.
  • Ready to devour with delight!

To make chocolate fudge icing you will need

 Icing sugar 1/2 cup
Double cream 1/4 cup
Margerine or spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and fill it with hot water.
  • Dip the glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • If the consistancy is too thick, heat up in the microwave for 5 seconds.
  • Ready to ice any cake

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Delicious Banana Cake – Rich in banana scent and dotted with chocolate chips and raisins

You will love this heartwarming banana cake that is deliciously moist and rich in banana scent.

Overripe bananas in your fruit bowl are ideal for this recipe as they are the most moist and juiciest in taste.  You can use both chocolate chips or raisins or omit either of them in this recipe.  However,  If you desire a plain banana taste, omit both and just add the rest of the ingredients. I personally prefer both in  balanced propotions as they enhance the taste  in a great deal.

Any left-overs could be stored in the fridge in an air tight cake box up to 3 days.

So, let’s make this super easy, delicious banana cake today!

What you will need:

Self Raising flour 250 g
Bananas  4
Light soft brown sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 140 g
Eggs  2
Milk Chocolate chips or broken pieces and raisins  2 tbsp each or a bit more
Salt 3 pinches
Banana essence (optional) four drops
Lemon juice 1 tsp each

Let’s make them:

Preheat  the oven to 160 C . Gas mark 3.      Oven temperature conversion :

http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add banana essence,  lemon juice,  and cream for two rounds.

Mash it

  • Using a fork scrape the bananas into a bowl and mash them

Flour it

  • Mix  salt and self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Now add the mashed bananas, chocolate chips and raisins
  • Give a thorough mix and combine all together

Tray it

  • Line up a 9in tray and pour the cake batter into it
  • Gently lift the tray and drop on to the pantry top to make the surface even

Oven it

  • Stick the tray in the oven and bake for 25 min or until the top turns golden brown.
  • Check by stabbing a skewer.  If the skewer comes out clean, your cake is ready.
  • Take out from the oven and leave in the tray for 10 mins to cool off.
  • Gently take the cake out and let it rest on a cooling rack
  • Enjoy a delicious piece from your cake with a steaming cup of tea

 

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Vanilla cupcakes – Supersoft, delicious cupcakes that anyone can make

vanilla cupcakes

These plain vanilla cupcakes are so easy to make and would stay fresh and moist for days!

I have added corn flour into the cake batter that made the cakes extra spongy.  The light, silkyness in corn flour had a magical effect indeed!

Keep an eye on the oven because the cakes can get over baked and the top would be crispy instead of coming out super soft and spongy. Hence, as soon as you see them changing  into a soft golden colour, open the oven door and quickly instert a skewer or press in the middle to check if they are baked properly.  If the cakes are fully baked the skewer should come clean or if you press them in the middle, they should spring back.  Immediately, take the cakes out of the oven and let them cool off.

Let’s make them at the teatime today,

You will need the following items:

Self Raising flour 225 g
Corn flour 25 g
Caster sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 250 g
Milk 1/4 cup
Eggs 4
Salt 3 pinches
Baking powder 1 tsp
Lemon juice and Vanilla essence 1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3.

Oven temperature conversion :   http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add vanilla essence,  lemon juice,  and beat for two rounds.

Flour it

  • Mix baking powder, salt and corn flour to Self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and fold well.

Fill it

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the filled up cases in the cupcake tray.
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake it

  • Pop the tray in to the oven.
  • Bake for 20 min or until the cakes are golden in colour (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.  Or press in the middle and it should spring back.

  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely.
  • Your beautiful cupcakes are ready to devour or ice with any frosting now.

ManoriLeave a comment
vanilla cupcakes with cream cheese

Pretty Vanilla Cupcakes with Cream Cheese frosting and Strawberry sauce

These beautifully presented cupcakes with cream cheese frosting on top is a real winner, when it comes to party cakes.  The well in the middle filled with juicy strawberry sauce and topped with sweet cream cheese, blends heavenly to produce the yummiest ever treat for kids and adults alike!

By adding corn flour into the cake batter, the cupcakes can be made extra spongy and filling the little well in the middle with strawberry sauce, which in turn gives such a delicious taste.

It’s super easy to make, once you gather all the necessary ingredients and equipment together.

So, let’s make them:

You will need the following items:

Self Raising flour 225 g
 Corn flour 25 g
Caster sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 250 g
Milk 1/4 cup
Eggs 4
Salt 3 pinches
Baking powder 1 tsp
Lemon juice and Vanilla essence 1 tsp each

cup-cake-tray-300x300cupcake-cases-300x300

Let’s make them: Set the oven to 160 C . Gas mark 3.

Oven temperature conversion :   http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add vanilla essence,  lemon juice,  and beat for two rounds.

Flour it

  • Mix baking powder, salt and corn flour to Self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and fold well.

Fill it

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the filled up cases in the cupcake tray.
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake it

  • Pop the tray in to the oven.
  • Bake for 13-20 min. (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.

  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely.

Mascaphone cheese and Confectionary sugar (Icing sugar) frosting

Mascarpone, 500g
Mascarpone, 500g
Price: £6.55

 You will need :

  • Mascarpone cheese   –  100 g
  • Icing sugar                      – 30g or 35 g if you desire a sweeter taste
  • Lemon juice                   – 3 drops

With a spatula mix all together vigorously until creamy.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the center
  • Fill the well with strawberry topping
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzel.
  • Arrange quarters of strawbery and the cut out rounds of the cupcakes in the middle in a pretty angel.
  • Your pretty cupcakes are ready.
  • Stick them in the fridge because the topping is diary based.
  • Take out from the fridge 15 mins before serving.
  • Done!!

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