I love a good cupcake. It's amazing when you have a tiny package of sugary perfection with unexpected treats hidden inside and lashings of frosting on the outside. It puts me in mind of a sucrose-loaded wonderland where all your diabetic dreams can come true.
But I also love an easy ride, and sometimes there's just not time to faff around with complicated recipes. At these times, I return to a trusted favourite - standard cupcakes 'like Granny used to make'. This was back in the days of pounds and ounces, which makes the recipe super easy to remember. In ounces, it's
The same of everything, and half as many eggs.
This simple mantra is a revelatory truth in the kitchen.
e.g. 2oz each of Sugar, butter and self raising flour, plus one egg.
It's easy to multiply up, and it's also very easy to customise. So here are some ideas and examples...
2oz (55g) unsalted butter
2oz (55g) sugar
2oz (55g) self raising flour
1 free range egg, beaten
1. Cream together butter and sugar.
2. Stir in the egg.
3. Fold in the flour.
4. Divide the mixture between 9 cupcake cases and bake for 20 minutes at 180 degrees Celsius/gas mark 4.
Customise those bad boys!
You want a classic chocolate cupcake? Remove a dessert spoon of the flour, and replace with two dessert spoons of cocoa powder.
You prefer a bit of chocolate fudge? Replace the caster sugar with muscovado sugar. And while you're at it, why not cut up some small chocolates, and plonk a lump of each into the centre of each cake!
Vanilla's more up your street? Well, be my guest and add a teaspoon of vanilla extract to your batter! Hell, if you're fancy, you can even scrape the seeds our of a vanilla pod instead and add those.
Want something delicate and fluffy - go for golden caster sugar instead of the standard stuff!
Fancy a bit of fruit? Stir a spoonful of berries or jam through your batter before spooning it into the cupcake cases! Or stir in half the juice and the grated zest of an orange, lemon or lime (save the rest of the juice to make up a simple icing with icing sugar).
Go for a simple icing of icing sugar and water, or icing sugar with fruit juice (and colouring for a bit of a change). Whilst it's wet, you can add whatever jellies or sprinkles you fancy.
Add a thin layer of melted chocolate - super simple! And why not chuck on some mini eggs for giggles?! Another variant of this is to melt Mars bars in a bain-marie, and spread the resulting fudgey gloop over the top of your cupcakes. Yum.
Load it up with a fancy ganache or a simple buttercream (see here) or if you're feeling lazy, you could always try a shop-bought frosting - though I have to admit when I tried Betty Crocker's chocolate fudge, I was pretty darn disappointed. You can use custom-made (non-edible) decorations for super-speedy decorating.
Get creative with sugarpaste - the key to effective sugarpaste tops is to simplify ideas to their component parts and that way you'll have really eye-catching designs. I made some chocolate fudge cupcakes for a friend's recent Batman-themed birthday party, and based the tops on the motifs and costumes of some of the characters from the comics.
|Harvey Dent/Twoface cupcake|
|Poison Ivy cupcake|
|Harley Quinn cupcake|