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Post by tigerlily on Jul 5, 2009 22:12:56 GMT
We have to each make something to eat from our own country for school this Monday, as we're having a bit of a party during the break. Two of the girls are pregnant and won't be coming back in September - they'll finish the course next year sometime. We break up on Wednesday, but Monday is the only day both our teachers are in school, so we're having the party tomorrow. The cupcake recipe is really simple, and to cover them I made a batch of royal icing (juice of one lemon, 400 g icing sugar, 2 egg whites, beat the egg whites till stiff but not dry, add sifted icing sugar and lemon juice alternately. Add a teaspoon of glycerine to stop it going rockhard - not a problem as they'll be eaten very soon). Then, get some marshmallows and cut them into pieces. Mine were quite long, so I cut them into four. Pinch the ends. Get a jelly sweetie and place one in the centre of each iced cupcake. Surround with pinched marshmallow pieces.
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Post by rosemarytheherb on Jul 5, 2009 22:24:21 GMT
YUM YUM Tiger, What is your recipe for cupcakes? I'm only just getting back in to cooking and need ideas to tempt mum's appetite. Rose x
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Post by tigerlily on Jul 5, 2009 22:49:40 GMT
4 oz butter, at room temperature 8 oz caster sugar 2 eggs, at room temperature 6 oz plain flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 4 fluid ounces milk 1 teaspoon vanilla essence
preheat oven to 190 c/ 375 f/gas mark 5
Line 16 bun or muffin tray cups with paper cases
Cream butter and sugar until light and fluffy - you want a pale, creamy colour. Add the eggs one at a time, beating after each addition.
Sift together flour, salt and baking powder. Stir into the batter, alternating with the milk.
Stir in the vanilla essence.
Fill the paper cases half-full and bake in the pre-heated oven for 20 minutes, or until browned and the tops spring back when lightly pressed.
Leave in the tins for five minutes, then remove to a wire rack to cool.
When cool, cover in royal icing (or you could use buttercream, I've nowhere to keep the cakes cool in school so had to use royal icing) and decorate.
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Post by Suzy R Sopham on Jul 7, 2009 5:15:55 GMT
I read somewhere that it is really important that the butter/marg is good and soft before you start.
Since I used their tip, my sponges have always raised properly without fail.
Microwave the butter/marg for 10 seconds before you start beating it.
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Post by tigerlily on Jul 7, 2009 10:56:59 GMT
Romm temperature in our kitchen was not far short of liquid for the butter! I took it out the fridge a good couple of hours before I started.
And the cupcakes actually all raised perfectly (except for the four which were on a lower shelf because I tried baking them all at once and they wouldn't all fit on the one shelf).
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Post by rosemarytheherb on Jul 7, 2009 20:42:28 GMT
Thanks Tiger, I'll have to use wholemeal flour and I like the decoration. Rose xx
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Post by tigerlily on Jul 7, 2009 20:55:40 GMT
You might need to increase the amount of milk, rose, if you use wholemeal flour. Just add a tablespoon extra at a time till you get the right consistency.
'Soft dropping' was how our Home Ec teacher always described it - the mix should short of plop easily off the spoon, not dribble off or need encouraging with another spoon.
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Post by madwomanintheattic on Aug 27, 2012 16:26:30 GMT
cupcakes using imperial measurements, hurrah! thank you, have only seen them in 'cup measurements before [see thread on cup measures]
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