Easy Baking in the Holiday.
October 25th, 2010
This is a really easy recipe for basic cup cakes that can be adapted to suit your taste/needs.
Ingredients :
Eggs
Self raising flour
Butter (at room temperature)
Sugar
For this recipe one egg will make about 8 cakes.
Weigh the eggs, the weight of the eggs is the weight you use for all of the other ingredients (although use slightly less sugar so they are not too sweet). If using counter lever scales, use the eggs as the weights!
Weigh out all of the ingredients and place them into a blender with the eggs, blend for a short period until the ingredients are mixed together. If mixing by hand, rub the butter into the flour until it looks like bread crumbs, mix in the sugar and then beat in the eggs until the mixture is smooth.
To add variety to the buns you can add dried mixed fruit, cherries, chocolate chips, or just keep them plain. If adding these other ingredients use the weight of the eggs and mix in by hand.
Spoon the ingredients into baking cases and bake at 180°C (less for a fan oven), gas mark 4 until golden brown (about 15 – 20mins), allow to cool slightly before placing onto a cooling rack.
For butterfly cakes you will need to make a butter cream. Mix 1 part butter to 2 parts icing sugar and add a little vanilla essence. Cut off the tops of the buns, add the butter cream (and a little jam for a real treat), pop the top back on and dust with icing sugar.