Continuing in my quest to test out my new and improved oven functions I cooked up some cupcakes the other night. I had to search a while on the internet to find a cake recipe I was happy with. Most of them had extraordinary amounts of egg or sugar in them. The one I ended up using had moderate amounts of each and produced lovely sweet cakey cupcakes.
I used a basic butter cake recipe from Best Recipes. Ingredients and directions as below.
- 185 grams butter
- 1 cup sugar
- 1 tspn vanilla essence
- 3 eggs
- 2 cups SR flour
- 1/4 cup milk
Preheat oven to 180 degrees. Cream butter, sugar and vanilla. Add eggs to butter mixture one at a time, mixing well between additions. Add flour and milk, mix well. Divide evenly between patty cases or muffin pans. Cook for 15 – 20 minutes until cooked through and golden brown.
I found this made between 12 and 14 cupcakes. In addition to the plain cake mixture I added a dollop of the Strawberry and Rhubarb jam (that I bought at the Tamborine markets) to the centre of each cupcake before baking. I didn’t ice them at all because the jam made them sweet enough, but they turned out beautifully. Although there weren’t a dozen left by the next morning, the remaining few were snapped up quickly at work.