These are from cake decorating class I took.
Cupcakes cases vary in size. Try to get a ‘deep’ case and if in doubt use a muffin case.
Oven temp
- most ovens have hot spots so turn the baking tray half way through cooking.
Ingredients
Use the best quality to fit your budget.
All ingredients should be at room temperature.
Wash your eggs (don’t know where they came from)
If you want a flat cake, use margarine (good for fondant). Butter rises, will make them have a dome/peaked shape (good for buttercream).
Basic recipe
150g margarine
150g flour SR
150g caster sugar
2 eggs
½ teaspoon of vanilla extract (NEVER use vanilla essence) or one vanilla pod
*For chocolate substitute 25g flour for 25g cocoa powder
Preheat oven to 160/200C.
Cream butter and sugar together until light and fluffy and pale in colour. This should take about 3-5 minutes.
Slowly add the egg. To avoid curdling add 2-3 Tb of flour. Always sieve.
Add sieved flour to the mixture.
Mixture should be dropping consistency.
Filling the cases
Pipe mixture into cupcake cases. Use a piping bag without a nozzle. Try not to get any mixture on the sides or top of case as it will burn. Aim to fill the cake mixture just over half full in order to allow for fondant topping.
Place in oven for 11/12 minutes. Turn then leave for 8/10 mins. You may find you need more or less depending on the oven.
Buttercream
250g unsalted butter
300g icing sugar
5ml vanilla extract
chocolate buttercream
250g butter
300g icing sugar
125g melted dark chocolate – 70% solids
Method
Add all ingredients together and mix until light and fluffy. This will take up to ten minutes. You are looking for a light consistency. Add milk if the mixture is thick.
Fondant icing
You can use a pre made packet mix or you can make your own using Tate and Lyle icing sugar.
