cup cakes!!!

LJM

moozikgal wrote: »

I made cupcakes for my wedding in june, around about 120 of them. The basic cake i used was nigellas, but split half and did coco. I ended up using around 1kg of flour, the other quantities you can work out.

for the icing i made a white chocolate frosting which is firm but still nice and yummy. White choc melted, butter, double cream and icing sugar till it forms a thick but workable paste. Seperated these out to add different colours to match the theme of the wedding, topped each with an iced flower which i got from the cake shop for £1.20 for 20. They went down a treat.

Can provide the full recipie if you want, just PM me. Plus i did 2 caked for all people coming. Ended up with loads left over and having to bin some.

they look lovely

mrbadexample

Are they meant to look blue? I want a blue cake. Now. :drool:

scuzz

I think you just use a normal sponge batter and devide into cup cake cases. (That's not easy to say after a few lemonades!)

For adults, what about soaking some glace cherries in rum/whiskey/vodka over night and use them for decoration. Use some of those silver ball things - they come in different colours nowadays too.

Cut the tops off some and fill with a boozy cream and turn into posh butterfly cakes.

You could drop some choc chips in some of the cakes before cooking.

That's it, I've run out of ideas at the moment. I'll come back if I think of any more

moozikgal

we had peach, lilic and blue. They were the pots of colour that i had so i just kept adding colour till i got a shade i liked. They were not all uniform and perfect like nigellas cakes, but that is what home baking is about!

Penelope_Penguin

lemonade_money wrote: »

Afternoon helpful os peeps!

I wondered if any of you had any recipes for quick, delicious cupcakes please?

We have a surprise birthday party on Saturday and I have been asked (right at the last minute) to knock together some cupcakes for it. I have the basic ingredients (SR and plain flour, baking powder, vanilla essence, bicarb of soda, butter, sugar) but am having probs thinking of 'grown up' versions of cupcakes. I have a VERY limited budget for these cupcakes and ideally need to make about 4 different batches, (so nigella's cakes are out of the window!)

Any help is greatly appreciated! :money:

How about muffins? IME they work better than *fairy cakes* and look more *grown up*. Not near my recipe book atm, but if you'd like it, PM me and I'll post it once I'm home. Alternatively, there's a great muffin thread on here.

HTH, Penny. x

kirstyreanne

I made some cupcakes last night which turned out lovely! I used the basic sponge mixture recipe as a base (2oz each of flour, butter, sugar to each egg), although I replaced some of the flour for cocoa powder to make chocolate cupcakes, which I made into butterfly cakes. Instead of using buttercream though, I whisked double cream up with a little bit of castor sugar & Baileys to taste. They were absolutely lovely!!!

vivaladiva

For speed purposes - always an issue here - what about having a go at a traybake instead of cup cakes? You can decorate them before you slice the traybake into individual portions. The Bailey's buttercream sounds yummy. A coffee and walnut version would be good.:D

lemonade_money

I tried but failed to make mine look good but they looked a bit sad and droopy! What is the secret?! Deep tins perhaps?

Gingernutmeg

Muffins and cupcakes are usually baked in deeper tins than the average UK bun tray, and they have paper cases to match, which tend to be deeper but narrower, so they force the cake mix 'up' rather than 'out'. But I wouldn't compare your homemade cakes to the pictures in books, remember yours are meant to be eaten and they were made to be photographed

Also with cupcakes (American ones especially) they tend to have a LOT of buttercream on the top and you can hide a multitude of sins with that!

recovering_spendaholic

I think it is the deeper tins which really helps - you can get the deep muffin tins in most supermarkets now for a couple of quid tops. Also if you put the mixture in with an ice cream scoop then you end up with all the muffins the same size.