Good Recipes! (Cup Cakes / Chocolate Cake)

McDaniel

McDaniel

McDaniel

Soldato
Joined
15 Aug 2003
Posts
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Location
Essex
Folks,

Myself and a lady friend wanted a little bake off this weekend and was after soem good recipes, we want to bake some cup cakes and a chocolate cake - and although there are an tonne online, I was wondering if anyone has any experience with their own recipes, best shops for specialist ingredients, tips, etc...

I am an ok cook, but have always been challenged by cakes (last time i opened the oven door to early and my chocolate cake flattened)

What are your favourite Recipes?
 
This is a simple cake mix as it uses equal amounts of ingredients. Makes a soft light cake and is incredibly easy to make.

125g butter
125g caster sugar
125g self-raising flour
2 eggs (I put in an extra yoke)
2 tbsp milk
1 tsp vanilla extract

1. Mix butter and sugar until soft and light
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(Leaving butter to reach room temperature will save you time & effort)
2.Break eggs into a bowl, beat, add milk and vanilla extract & mix.
3. Then just sift a bit of flour and add a bit of liquid to the butter/sugar mix at a time mixing it in.
4. Once everything is in the same bowl just whisk the mixture until it's full of as much air as possible.
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More you do it the lighter and softer the cake gets
5. Spoon into 12 cup-cake paper cups.
6. 190c for 10-12 min (I do 180 for 15 for some reason)


Lemon Icing:
Just mix fresh lemon juice with icing sugar to the consistency of thick lava.

When I make these I do it in batches of 24 as they are gone in 2 days.
 
Last edited by a moderator:
Carrot Cupcakes
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For the Cakes


  • 2 large eggs
  • 175g (6oz) golden caster sugar
  • 150ml (5fl oz) sunflower oil
  • 200g (7oz) self-raising flour, sifted
  • 5ml (1 tsp) mixed spice
  • 2 medium carrots, weighing approximately 250g (9oz), coarsely grated
  • 5ml (1 tsp) vanilla extract
  • Finely grated zest of 2 oranges
For the Buttercream

  • 110g (4oz) unsalted softened butter
  • 625ml (2½ cups/10oz) icing sugar
  • 2.5ml (½ tsp) kosher salt
  • 15ml (1 tbsp) + 5ml (1 tsp) whole milk
  • 5ml (1 tsp) vanilla extract
  • 5ml (1 tsp) fresh lemon juice

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Place 12 paper muffin cases in a deep bun or muffin tin.
  2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
  3. Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
  4. Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
  5. Meanwhile, in a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the icing sugar and the milk to the butter and beat again until combined. Scrape down the bowl. Add the rest of the icing sugar, the vanilla, and the lemon juice and beat until combined. Scrape down the bowl again. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Make sure to stir the buttercream well before using to get the air bubbles out of the frosting.
  6. Spread liberally over the cooked cakes and top with the remaining zest.
http://www.greedygourmet.com/2009/04/20/carrot-cupcakes-with-vanilla-buttercream/

Excellent recipe, although I replaced mixed spice with cinnamon.
 
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