Vanilla Cupcakes
Ingredients: 3 eggs, 150g (5 oz) softened butter, 150g (5 oz) white sugar,175g (6 oz) sifted plain flour and a few drops of vanilla essence.
Step 1: Preheat oven to 180'C / 350'F / gas mark 4.
Step 2: Crack the eggs into a small bowl and beat lightly with a fork. Add the beaten eggs to a large bowl containing the butter, sugar, sifted flour and vanilla essence.
Step 3: beat untill the mixture is light and creamy.
Step 4: use teaspoons to transfer equal amounts of mixture to the cases. Bake for 18-20 minutes. leave to cool on the wire rack before icing.
Chocolate Mint Cupcakes
Ingredients: 60g (2 oz) dark chocolate, 150ml (5 fl.oz) water, 2 eggs, 150g (5 oz) brown sugar, 1/4 teaspoon peppermint essence, 90g (4 0z) softened butter,125g (4 oz) plain flour, 2 tablespoons cocoa powder, 30g (1 oz) ground almonds (or more chocolate your choice).
Step 1: Preheat oven to 180'C / 350'F / gas mark 4.
Step 2: Place the chocolate and water into a small saucepan.Stir over a low heat until melted and smooth. Set aside.
Step 3: place the eggs, brown sugar, peppermint essence and softened butter in a large mixing bowl. beat the ingredients until light and fluffy.
Step 4: Sift in the flour and cocoa powder. Add the groung almonds (or more chocolate). Stir well to combine. Add the warm chocolate to the mixture and stir until just combined.
Step 5: use teaspoons to transfer equal amounts of mixture to the cases. Bake for 18-20 minutes. Leave to cool on the wire rack before icing.
Party cupcakes
Ingredients: 125g (4 oz) softened butter, 1 teaspoon vanilla essence, 3/4 cup caster sugar, 2 eggs 1 1/2 cups plain flour, 1 1/2 teaspoons baking powder, 1/2 cup milk.
Step 1: preheat oven to 180'C / 350'F / gas mark 4.
Step 2: Place silicone or paper party cases in muffin/cupcakes trays.
Step 3: Beat together the butter, vanilla essence and sugar until light and creamy. Add the eggs one at a time, beating well after each addition.
Step 4: Sift the flour and baking powder into a different bowl. Combine a little bit then fold the flour and baking powder into the butter mixture. Stir in the milk.
Step 5:Spoon the mixture into the party cases. Bake for 16 minutes or until golden.
Step 6: transfer to the wire rack to cool.
Red Velvet Cupcakes
Ingredients: 2 1/2 cups sifted plain flour, 1 teaspoon baking powder, 1 teaspoon salt, 2 tablespoons unsweetend cocoa powder, 60g (2 oz or 2 bottles) red food coloring or 90g (4 oz) beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color),1/2 cup softened unsalted butter, 1 1/2 cups sugar, 2 eggs (at room temperature), 1 teaspoon vanilla essence, 1 cup buttermilk (at room temperature), 1 tesspoon white vinegar and 1 teaspoon baking soda.
Step 1: Preheat oven to 180'C / 350'F / gas mark 4. Place silicone or paper party cases in muffin/cupcake trays.
Step 2: Sift together the flour, baking powder and salt into a medium bowl and set aside. In the smaller bowl mix together the food coloring and cocoa powder to form a thin paste without lumps the set aside.
Step 3:In the large bowl (using a hand mixer or stand mixer) beat butter and sugar together until light and fluffy. Beat in eggs 1 at a time, then beat vanilla essence and the red cocoa paste (scraping down the bowl with a spatula as you go). Add 1/3 of the flour mixture to the butter mixture, beat well, then beat in 1/2 of the buttermilk. Beat in another 1/3 of the flour mixture, then second 1/2 of the buttermilk. End with the last 1/3 of the flour mixture, beat until well combined.
Step 4:In the small bowl mix vinegar and baking soda (be careful as it will fizz so don't do this in a shsllow bowl). Add vinegar mixture to the cake mixture and stir well to combine. Fill cupcake cases with cake mixture until they are a little under 3/4 full. Put the cupcake trays in the oven on 2 different shelves. Bake for about 20 minutes swapping trays 1/2 way through. The cupcakes are done when you can pat the tops and they spring back up or you can insert a toothpick into the center of a cupcake and if it comes out clean then the cupcakes are done.
Step 5: Cool the cupcakes on a wire rack and allow to cool completely before icing.
Ingredients: 3 eggs, 150g (5 oz) softened butter, 150g (5 oz) white sugar,175g (6 oz) sifted plain flour and a few drops of vanilla essence.
Step 1: Preheat oven to 180'C / 350'F / gas mark 4.
Step 2: Crack the eggs into a small bowl and beat lightly with a fork. Add the beaten eggs to a large bowl containing the butter, sugar, sifted flour and vanilla essence.
Step 3: beat untill the mixture is light and creamy.
Step 4: use teaspoons to transfer equal amounts of mixture to the cases. Bake for 18-20 minutes. leave to cool on the wire rack before icing.
Chocolate Mint Cupcakes
Ingredients: 60g (2 oz) dark chocolate, 150ml (5 fl.oz) water, 2 eggs, 150g (5 oz) brown sugar, 1/4 teaspoon peppermint essence, 90g (4 0z) softened butter,125g (4 oz) plain flour, 2 tablespoons cocoa powder, 30g (1 oz) ground almonds (or more chocolate your choice).
Step 1: Preheat oven to 180'C / 350'F / gas mark 4.
Step 2: Place the chocolate and water into a small saucepan.Stir over a low heat until melted and smooth. Set aside.
Step 3: place the eggs, brown sugar, peppermint essence and softened butter in a large mixing bowl. beat the ingredients until light and fluffy.
Step 4: Sift in the flour and cocoa powder. Add the groung almonds (or more chocolate). Stir well to combine. Add the warm chocolate to the mixture and stir until just combined.
Step 5: use teaspoons to transfer equal amounts of mixture to the cases. Bake for 18-20 minutes. Leave to cool on the wire rack before icing.
Party cupcakes
Ingredients: 125g (4 oz) softened butter, 1 teaspoon vanilla essence, 3/4 cup caster sugar, 2 eggs 1 1/2 cups plain flour, 1 1/2 teaspoons baking powder, 1/2 cup milk.
Step 1: preheat oven to 180'C / 350'F / gas mark 4.
Step 2: Place silicone or paper party cases in muffin/cupcakes trays.
Step 3: Beat together the butter, vanilla essence and sugar until light and creamy. Add the eggs one at a time, beating well after each addition.
Step 4: Sift the flour and baking powder into a different bowl. Combine a little bit then fold the flour and baking powder into the butter mixture. Stir in the milk.
Step 5:Spoon the mixture into the party cases. Bake for 16 minutes or until golden.
Step 6: transfer to the wire rack to cool.
Red Velvet Cupcakes
Ingredients: 2 1/2 cups sifted plain flour, 1 teaspoon baking powder, 1 teaspoon salt, 2 tablespoons unsweetend cocoa powder, 60g (2 oz or 2 bottles) red food coloring or 90g (4 oz) beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color),1/2 cup softened unsalted butter, 1 1/2 cups sugar, 2 eggs (at room temperature), 1 teaspoon vanilla essence, 1 cup buttermilk (at room temperature), 1 tesspoon white vinegar and 1 teaspoon baking soda.
Step 1: Preheat oven to 180'C / 350'F / gas mark 4. Place silicone or paper party cases in muffin/cupcake trays.
Step 2: Sift together the flour, baking powder and salt into a medium bowl and set aside. In the smaller bowl mix together the food coloring and cocoa powder to form a thin paste without lumps the set aside.
Step 3:In the large bowl (using a hand mixer or stand mixer) beat butter and sugar together until light and fluffy. Beat in eggs 1 at a time, then beat vanilla essence and the red cocoa paste (scraping down the bowl with a spatula as you go). Add 1/3 of the flour mixture to the butter mixture, beat well, then beat in 1/2 of the buttermilk. Beat in another 1/3 of the flour mixture, then second 1/2 of the buttermilk. End with the last 1/3 of the flour mixture, beat until well combined.
Step 4:In the small bowl mix vinegar and baking soda (be careful as it will fizz so don't do this in a shsllow bowl). Add vinegar mixture to the cake mixture and stir well to combine. Fill cupcake cases with cake mixture until they are a little under 3/4 full. Put the cupcake trays in the oven on 2 different shelves. Bake for about 20 minutes swapping trays 1/2 way through. The cupcakes are done when you can pat the tops and they spring back up or you can insert a toothpick into the center of a cupcake and if it comes out clean then the cupcakes are done.
Step 5: Cool the cupcakes on a wire rack and allow to cool completely before icing.