Cup cakes

Cup cakes

By
From
Encyclopedia of Food and Cookery
Makes
20

Bake cup cakes in muffin or patty tins. For parties and informal occasions, bake and serve in fluted paper cases; they retain their shape better if the cases are placed in muffin tins for baking.

Ingredients

Quantity Ingredient
125g butter
165g sugar
1 teaspoon natural vanilla extract
1 eggs, lightly beaten
300g self-raising flour
pinch salt
190ml milk
Glacé or warm icing
nuts, to decorate
glace cherries, to decorate
candied angelica, to decorate

Method

  1. Cream butter with sugar until light and fluffy. Add vanilla, then beat in eggs a little at a time. Sift flour and salt together 3 times and fold into creamed mixture alternately with milk, beginning and ending with flour.
  2. Spoon into patty cases set in muffin tins. Bake in a preheated moderately hot oven for 15 minutes or until golden and a skewer inserted in centre comes out clean. Cool on a wire rack. When cool, ice with glacé icing. Decorate as desired.

Variations

  • Butterfly cakes: use the same mixture as for cup cakes, but increase oven temperature to hot (200°C) and bake cakes in hottest part of the oven. The tops of the cakes will rise in a peak. When cool, cut a slice from the top of each cake and reserve. Top cakes with a peak of sweetened whipped cream. Cut cake slices in half, arrange on top of cream to form ‘wings’ and dust with sifted icing sugar.

    Sultana cup cakes: omit vanilla and add 1 teaspoon grated lemon zest. Fold 60 g sultanas into mixture with flour.

    Cherry cup cakes: fold 120 g sliced glacé cherries into creamed mixture with flour.
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