hi i was wondering if anyone has the cupcake recipe found in the edmonds cookbook. it would be much apreciated and 10 points to someone who posts it for me! thanks very much
Tried and Tested Kitchen: Fail-safe cupcake recipe, via the fabulous Edmonds Cookery Book
125g butter 1 tsp vanilla essence (thank god my mum sent me so many bottles of vanilla extract, unavailable here) 1/2 cup of castor sugar 2 eggs 1 cup plain flour 2 tsp baking powder 1/4 cup of milk
- Pre-heat oven to 190°c and prepare cupcake trays and cases. - Beat the butter, vanilla and sugar together until creamy and pale. - Add eggs one at a time and mix well. Don't worry if it looks like it is starting to separate, in my experience it all turns out the same in the end. - Sift flour and baking powder into the buttery eggy mix and fold in until combined. - Slowly stir in milk (too quickly will splash milk everywhere!) to achieve a soft dropping consistency (you might need to add a little more). - Spoon evenly into paper cases, then bake for 15 minutes or until cakes spring back when lightly touched. - Let cool on a wire rack then ice or decorate as you please. - Makes about 12 cupcakes
- This recipe can be doubled, tripled, 1.5'ed, made into tiny cupcakes (just cook for around 10 minutes, they cook very quickly so keep an eye on them), chocolated, lemoned, oranged etc etc.
- For choccy cupcakes (and keeping in mind that these are NOT going to be a super-rich, fudgy type of chocolate cupcake), just replace 3 tablespoons of flour with the same of cocoa and continue as above.
- For orange or lemon cupcakes, add the zest of an orange or lemon to the butter, and continue. Ice appropriately.
- Take the butter out of the fridge well in advance of when you want to use to allow it to come to room temperature. It is SO much easier to work with, and makes the batter quite voluptuous.
My method of icing is somewhat haphazard, involving as little measuring as possible. Works for me, but I realise some people like things to be a little more specific than ' take a lump of softened butter and mix it with some icing sugar, lemon juice and a bit of hot water'. So here for your edification is the Edmonds butter icing recipe, which is pretty much the basis for how I make up my icing anyway.
100g softened butter 1/4 tsp vanilla essence 2 cups of sifted icing sugar 1 - 2 tablespoons of hot water or lemon juice (a mix of both is what I like)
- Cream butter until light and fluffy. - Add vanilla and then gradually beat in icing sugar. - Add sufficient liquid to give a spreading consistency - go slowly, because icing doesn't need much liquid. Many a time I have been left with runny icing and no more icing sugar in the house! - Spread onto cupcukes with a knife momentarily dipped into hot water. - Add smarties, flowers or any other sundry assortment of marzipan, chocolate, marshmallow etc etc decorations that your darling child has professed a liking for....
Hope U like it
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