Cup Cakes

Cup Cakes

If the cup cakes are to be iced and smooth tops are required, bake in a moderately hot oven, at 190°C. For peaked tops, necessary for butterfly cakes, increase the heat by 10’C and place the cakes in the hottest part of oven, usually near the top of gas ovens and at the bottom of electric ovens. To make sure, check the guide for your own oven. This recipe is similar to basic butter cake but calls for extra milk.

125 g butter
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs, beaten
2 cups S.R. flour
a pinch of salt
1/3 cup milk

Glace Icing:
1 cup sifted icing sugar
1 tablespoon boiling water
a nut of butter
a few drops of flavouring
colouring, if required

Preheat the oven to 190°C. Place paper cases in patty tins. Cream the butter. Gradually add the sugar and beat until light and creamy. Add the vanilla. Add the eggs gradually, and beat well after each addition. Sift the flour and salt and fold lightly into creamed mixture, alternately with milk, to make a smooth dropping consistency. Spoon into the patty cases. Bake for about 15 minutes and then cool. Ice with the glace icing and decorate as liked.

Makes about 24.

Glace Icing:
Sift the icing sugar into a bowl, make a well in the centre and add the boiling water, butter and flavouring and stir until smooth and shiny. Colour as desired. Spread the tops with a spoonful of icing and, before it sets, decorate.

To Make Butterfly Cakes:
Cut a disc from the top of each cake, fill with a spoonful of sweetened, whipped cream and place the disc, cut in half, in butterfly-wing fashion on top. Dust with icing sugar.

Note:
There are many possibilities when it comes to decorating cup cakes. For children, try a selection of sweets to decorate, such as fruit jellies and sparkles. A pretty effect is achieved by slicing the fruit jellies first to reveal their shiny centres. Smarties, chocolate sprinkles, hundreds and thousands, nuts and cherries can all be used. Or, top with freshly picked violets, perfect rose petals or Johnny-jump-ups. Just remember to add the topping while icing is still not completely set.

Recipe by Margaret Fulton From “The Margaret Fulton Cookbook

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