Mini Cupcakes for Exeter Refuge……..

 

 

Today we we supported SAFE (Stop Abuse For Everyone) by participating in a ‘cafe’ event. ‘We’ are Family Lawyers and regularly represent the survivors of Domestic Violence in local courts however, due to the withdrawal of Public Funding in the UK for many  cases, today’s event was about supporting those who have no recourse to public funds. It was a good opportunity to support a worthwhile cause and meet some interesting people.

So, soon after 6am this morning I was decorating 72 mini cupcakes……and in corporate colours!!!! That’s dedication to my job, even if I say so myself. It gave us an advantage  over the other participants. Free food always brings in the crowds!

For those wanting the recipe, it was my go to easy basic sponge cake recipe of

250g unsalted butter

250g self raising flour

250g caster sugar

4 eggs

1 teaspoon vanilla essence

1 teaspoon baking powder

 

Cream together butter and sugar.

Add flour, baking powder vanilla essence and eggs carefully and mix.

Add water if necessary to get batter to dropping consistency

I pipe my batter into the cupcake cases and fill to about 2/3 full

Then pop into a warmed oven (160 fan) for about 15mins for mini cupcakes (24 to a tray)

 

Now, I froze these little beauties because I made them overs the weekend (when I had time), defrosted them overnight and iced/decorated that at 6am this morning.

 

BUTTER ICING

250g butter

500g icing sugar

 

Very simple: mix together!  Add water if consistency is too stiff to pipeAnd decorate to your liking

 

We had so many positive comments about the cakes I’m beginning to question my career choice…..

 

Standard Sponge Cake Recipe….

My go to recipes for all sponges is courtesy of the Domestic Goddess that is Delia Smith. My go to recipe is from the ‘Complete Cookery Course’ and my version is from around 1994. How do I know this you ask. Because my step-mother gave it to me for Christmas and wrote inside the book!

So, the recipe is for the All In One Sponge and i usually make double measures so as to make two cakes at the same time. This recipe also makes at least 24 cupcakes (I will clarify the exact number next time I make cupcakes!)

Recipe:

4oz (8oz) 110g (220g) self raising flour

4oz (8oz) 110g (220g) room temperature butter or margarine (I ALWAYS use unsalted butter)

4oz (8oz) 110g (220g) caster sugar

1 (2) teaspoon baking powder

2 large eggs

2-3 (4-5) drops vanilla essence

 

Turn the oven on! You will need it at gas 3, 325F or 170C

 

Now Delia reckons that this recipe will do 2 x 7 inch (18cm) tins but I use DOUBLE the quantity and two tins either 20cm square, 21 cm round or the heart shaped ones which are about 22cm at the widest point by 17cm long (top to bottom)

I line the base of these silicone tins, but not the side. You can also simply lightly wipe with the butter paper but I prefer a bit of grease proof paper in the bottom, so much easier.

 

The method is simple: sift the flour and baking powder together into a bowl, add the other ingredients and whisk.

 

The mixture should drop off the spoon, not so thin it runs and not so thick you have to scrape it off the spoon but just drop consistency. Add milk or tap water to get the right consistency

You can also add flavouring such as rose water, orange water or lemon juice: simply play around and do what you want.

You can also add cocoa powder if you want to make it a chocolate cake,  by adding approx 1 or 1 tablespoons of cocoa powder.

 

At the moment I do not have a Kitchen Aid or similar, I use a good, old fashioned electric, two blade whisk, which does the job, but I’m holding out for a Kitchen Aid one Christmas (in purple please, with all the attachments!)

 

Divide the mix equally between the tins, you can weigh them if you want perfection!

 

Then place in the oven. I try and put them together on the same shelf. Set your timer for about 30 mins, according to Delia however I find that slightly less cooking time works better, you will get to know your oven. However it should be dry to touch and will spring back when you gently touch it. It should also be coming away from the side of the tin.

 

Leave momentarily to cool and then turn out onto a cooling tray. I don’t have one of these yet either but I use an old grill rack on a tray. Works for me!

 

COUPLE OF TIPS:

Supermarket own brand flour and butter are as good as anything else.

The bigger the eggs the less additional liquid you will need

I gently bang the filled cake tin on the work surface to make sure all the mixture has settled in the pan.

If you are using the recipe for cupcakes and you want to top with fondant icing then slightly under cook so that they stay as flat as possible

You can freeze a sponge cake, once cooled of course. Just wrap in cling film and place carefully in the freezer