Archive for April, 2021
Apr
29
Basic buttercream icing
MAKES: Icing for 1 medium cake/6 cupcakes/12 fairy cakes
(29/4/21 – used 4x quantity which covered 45 cakes with some leftover)
Ingredients
- 140g/5oz butter, softened
- 280g/10oz icing sugar
- 1-2 tbsp milk
- ¼ tsp vanilla extract
- few drops food colouring
For an orange buttercream variation
- 1 large orange, zest and 2 tbsp juice
For a chocolate variation
- 25g/1oz cocoa powder
- 75g/2½oz milk or dark chocolate, melted
Method
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Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
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Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.
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Stir in the food colouring, if using, until well combined.
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For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.
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For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.
Recipe Tips
If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing.
https://www.bbc.co.uk/food/recipes/basicbuttericing_73263
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Apr
29
Vanilla cupcakes (with jam)
MAKES: 15
- 160g plain flour
- 20g cornflour
- 4 g baking powder
- 3 g salt
- 115 g unsalted butter room temperature
- 250g granulated sugar
- 2 large eggs room temperature
- 115ml milk room temperature
- 5g vanilla extract
- Jam – optional (final step)
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Preheat oven to 175 degrees. Line a cupcake pan with liners, set aside.
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In a bowl, add dry ingredients: flour, cornflour, baking powder, and salt and sift twice (flour and cornflour mix creates “cake flour” and sifting ensures they mix and have air added for fluffier cake. Set aside.
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In a large bowl/mixer, add butter and sugar. Beat until creamed and fluffy.
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Add eggs and vanilla extract. Mix until incorporated and smooth.
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Add half dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until just incorporated.
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Portion batter between 15 cupcake liners, filling about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
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Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
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OPTIONAL – Gently core the center of each cupcake (about a ¾” circle) and fill with jam. Be careful not to core through the bottom of your cupcake. Leave about ½” on the bottom so your filling doesn’t fall through when unwrapped.
https://thetoastykitchen.com/homemade-classic-yellow-cupcakes/
ALTERNATIVE FOR WHITE CUPCAKES – https://thetoastykitchen.com/fluffy-white-cupcakes-strawberry-filling/
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