Cup Cake Recipes
'Spread Cup Cake Magic'
Basic Recipe
(Makes between 12-24 depending on the size of your paper cases)
200 grams Butter – at room temperature
1 cup Caster Sugar
3 Eggs – whisked
2 ½ cups Self Raising Flour – sifted 3 times
1 teaspoon PURE Vanilla Essence
½ cup whole milk
Preheat oven to 180c (Fan forced take down to 160c). Prepare muffin tray or mini muffin tray by lining with paper cases.
With a hand held electric beater, whisk butter, sugar and vanilla essence in a mixing bowl until light, creamy and very fluffy.
Now add beaten eggs a little at a time with a little of the sifted flour until eggs are combined well. Add the milk and the rest of the flour, mixing until a smooth, well combined mixture.
Add mixture to the paper cases, for larger cases I find 2 level tablespoons of mixture will suffice and for smaller cases 1 tablespoon, however, you will need to judge for yourself.
Bake in oven for 15 minutes for larger cases and about 10 minutes for smaller ones. However, PLEASE keep an eye on them so they do not burn.
Stand to cool for approx 5 minutes then transfer to a large wire rack to completely cool.
FROSTING: Top with DELICIOUS Butter Frosting click here for some amazing frosting recipes.
Basic Low Fat
250 grams 80% less fat Philadelphia Cream Cheese
1 cup Caster Sugar
3 Eggs – whisked
2 3/4 cups Self Raising Flour – sifted 3 times
1 teaspoon PURE Vanilla Essence
½ cup Skim milk
Preheat oven to 180c (Fan forced take down to 160c). Prepare muffin tray or mini muffin tray by lining with paper cases.
With a hand held electric beater, whisk cream cheese, sugar and vanilla essence in a mixing bowl until light, creamy and very fluffy.
Now add beaten eggs a little at a time with a little of the sifted flour until eggs are combined well. Add the milk and the rest of the flour, mixing until a smooth, well combined mixture.
Add mixture to the paper cases, for larger cases I find 2 level tablespoons of mixture will suffice and for smaller cases 1 tablespoon, however, you will need to judge for yourself.
Bake in oven for 15 minutes for larger cases and about 10 minutes for smaller ones. However, PLEASE keep an eye on them so they do not burn.
Stand to cool for approx 5 minutes then transfer to a large wire rack to completely cool.
FROSTING: Top with DELICIOUS Low Fat Cream Cheese Frosting click here for some amazing frosting recipes.
Orange Delight
200 grams Butter – at room temperature
1 cup Caster Sugar
3 Eggs – whisked
2 ½ cups Self Raising Flour – sifted 3 times
¼ cup whole milk
¼ cup freshly squeezed Orange Juice
Finely grated Orange rind (From one large orange)
Preheat oven to 180c (Fan forced take down to 160c). Prepare muffin tray or mini muffin tray by lining with paper cases.
With a hand held electric beater, whisk butter, sugar in a mixing bowl until light, creamy and very fluffy.
Now add beaten eggs a little at a time with a little of the sifted flour until eggs are combined well. Add the milk, orange juice, rind and the rest of the flour, mixing until a creamy, well combined mixture.
Add mixture to the paper cases, for larger cases I find 2 level tablespoons of mixture will suffice and for smaller cases 1 tablespoon, however, you will need to judge for yourself.
Bake in oven for 15 minutes for larger cases and about 10 minutes for smaller ones. However, PLEASE keep an eye on them so they do not burn.
Stand to cool for approx 5 minutes then transfer to a large wire rack to completely cool
Top with a delicious Frosting – click here for recipes
Lemon Lime Delight
250 grams Butter – at room temperature
1 cup Caster Sugar
3 Eggs – whisked
3 cups Self Raising Flour – sifted 3 times
¼ cup whole milk
¼ cup freshly squeezed Orange Juice
¼ cup Lime
Finely grated Orange rind (From one large Orange)
Finely grated Lime Rind (From one Lime)
Preheat oven to 180c (Fan forced take down to 160c). Prepare muffin tray or mini muffin tray by lining with paper cases.
With a hand held electric beater, whisk butter, sugar in a mixing bowl until light, creamy and very fluffy.
Now add beaten eggs a little at a time with a little of the sifted flour until eggs are combined well. Add the milk, orange juice, rind and the rest of the flour, mixing until a creamy, well combined mixture.
Add mixture to the paper cases, for larger cases I find 2 level tablespoons of mixture will suffice and for smaller cases 1 tablespoon, however, you will need to judge for yourself.
Bake in oven for 15 minutes for larger cases and about 10 minutes for smaller ones. However, PLEASE keep an eye on them so they do not burn.
Stand to cool for approx 5 minutes then transfer to a large wire rack to completely cool
Top with a delicious Frosting – click here for recipes
Make your Cup Cakes Special By Having a Selection of Amazing Cup Cake Pans. All these are in Silicone, they Bake Better and Make Turning Out Your Fabulous Cup Cakes IN ALL SHAPES AND SIZES Easy!
NOTE:
You can also use these pans to make Healthy Muffins and Cakes for your little ones, like Carrot Cake, Banana Cake, Pumpkin and Sweet Potato Cakes, that taste fabulous. Your children will never complain again eating healthy muffins and cakes in these lovely shapes!
Also why not buy your children there very own apron, this will encourage them to cook. Children love to bake and create!
Also why not buy your children there very own apron, this will encourage them to cook. Children love to bake and create!
