Friday, 17 June 2011

The Long-Winded Cupcake Method


This method of making cupcakes is certainly more time consuming than the chuck-it-all-in-and-beat-until-your-arm-drops-off way, but it does give your cupcakes the texture of clouds.

Beat the butter until it is fluffy and almost white, this takes about two minutes.
Beat in the sugar, keep mixing for about a minute.
Then beat in an egg at a time, with the vanilla, until nice and fluffy.

It should look something like this: 



Sift together your dry ingredients, whisk in about half of it, followed by a little milk. Repeat. 
Then split between your cake cases and bake for 15 minutes.
Remove from the oven and transfer to a cooling rack. Leave for at least an hour.

Ice any which way you like and dive in!

I'd like to add that it's my current mission to work my way through London cupcake by cupcake - Ella's Bakehouse has been ticked off the list, Hummingbird is next. Any good London cupcake bakery suggestions are most welcome. Whoever suggests the best place will get a recipe of their choice tried, tested (maybe chopped and changed up a little bit) and written up on here. I don't know how much of an incentive that is, but at the moment I don't have anything for a give away so that's the best I can do.

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