Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Thursday, May 10, 2012
Cupcakes
Ingredients
100gms Unsalted butter
100gms self raising flour (sifted)
1oo gms caster sugar
2 eggs
1/4 tsp vanilla extract
1/4 tsp baking powder
Method
Preheat the oven at 180°C. Line the muffin tin with liners. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence.Carefully fold in the flour and baking powder. Bake in the oven for 15-20 minutes. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.
Butter cream Frosting
125gms Unsalted butter
1 1/2 cups icing sugar
2 tablespoons milk
Place butter in small bowl and beat until butter is as white as possible.Gradually add about half the sifted icing sugar and 1 tablespoon of milk, beating constantly.Beat in the remaining icing sugar, and milk, if necessary.Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable or piping consistency.
Thursday, February 9, 2012
Blueberry Muffins
INGRDEIENTS
Makes 18 muffins
2 cups (approx 280 grams) Self Raising flour
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder
2 eggs4 tbsp butter, melted
3/4 cup (175 ml) milk
250 gms Dried blueberries
Muffin/Cupcake Liners
METHOD
Preheat oven to 425F/210C/Gas Mark 7. Prepare the muffin tin with liners. Sift the flour, salt, sugar, and baking powder into a large mixing bowl. In a separate bowl, beat the eggs.Add the melted butter and then the milk.Quickly stir the liquid ingredients into the dry ingredients, confining yourself to only 10-15 strokes, as too much handling will result in tough muffins. Now Add the dried blueberries and fold them into the mixture briefly. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked. Remove at once from the tins and allow to cool on a wire rack .
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