Classic Mini Vanilla Cupcakes

Its back to school time, and the weather is slowly changing from the mildly warm summer (we dont get hot weather in the UK), to the autumn (or fall to the USA readers). I think what I'm trying to say is that its time for adapting and changing. I had to adapt and pretend I was completely confident and that I was not nervous or panicky. I recently had to do a presentation on what I've been up to during my placement year. 

I didn't have an epic placement year. I swapped placements 3 times and felt like a failure for swapping so many times, I found that the last placement in an office worked out in the end and I completed my patisserie course. I wouldn't have been able to complete the course unless I moved around. So talking about a placement year that didn't start out great but ended well, was a little nerve racking. 

Standing in front of people who you may not understand where your'e coming from was awful and during the presentation my legs were shaking. 

I worried for nothing. People understood what I went through and they did enjoy the presentation. More importantly I got a little clap at the end. I think that the fact I brought in some mini cakes helped my case. 

Deciding on the 'keep it simple' theme, I choose the classic vanilla cupcakes. You can't go wrong with a classic. I got quite a few compliments on the cute-ness and the delicious-ness of the cupcakes so I was pleased. 

Oh and the presentation went well! Thank-you for those who listened to the presentation. 

Recipe-Makes 48 (Adapted from Cupcakes from Primrose) :

·       110g unsalted butter, at room temperature

·       225g golden caster sugar

·       2 large eggs

·       150g self raising flour, sifted

·       125g plain flour, sifted

·       120ml semi-skimmed milk at room temperature

·       1 teaspoon vanilla extract

Buttercream:

·       110g unsalted butter

·       60ml semi-skimmed milk

·       1 teaspoon vanilla extract

·       500g icing sugar, sifted

To decorate:

·       A colour paste of your choice

·       Sprinkles and decorations

Equipment:

·       Wooden spoon/ spatula

·       Bowl x 3

·       Jug/ small bowl

·       2 x Mini Muffin tray lined with 48 mini cupcake cases  

·       Piping bag fitted with a plain nozzle/ palette knife

·       Teaspoon

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line the mini muffin trays with cupcake cases.

Step 2. Butter and sugar until pale and smooth.

2.    In a large mixing bowl cream the butter and sugar until pale and smooth.

3.  Add the eggs one at a time, and beat until combined.   

Step 4. Combine the two flours and milk and vanilla extract

4. Combine the two flours in a separate bowl and combine the milk, and vanilla extract in a jug. Add one-third of the flours to the creamed mixture and beat well.

Step 5. The completed cake batter

5.    Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk has been added.

Step 5. Fill the cupcake cases

6.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 15 minutes until slightly raised and golden brown.

7.    Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, you can ice the cupcakes.

Step 7. Wait until completely cold to ice

8.    To make the buttercream, in a large bowl beat the butter, milk, vanilla extract and half the icing sugar. I did this with a spatula and it took about 5 minutes with loads of elbow grease!

9.    Gradually add the rest of the icing sugar until the buttercream is incorporated, smooth and creamy. 

 These were a real hit in the classroom, it would have been weird if I took photos of people eating. I used confetti sprinkles, glitter sugar, and oreo's to decorate but you can use whatever you want. 

Anyway my main message in this post is no matter what's going on around you, don't lose your confidence and smile. It's not as bad as it seems.
Have a good weekend!

Easter Lemon and Ginger Cupcakes

With less then a week until Easter (and my mum's birthday) its time for some Easter cupcakes!

I'm keeping this blog post short as my eyes are killing me. I've been told that I need to wear glasses when I'm on computers but thats cool I'm mostly in the kitchen baking anyway. Next Sunday I'm making 50 cupcakes for my mums 50th birthday! I'm fine with making cupcakes but all in one go. Yikes, but challenge accepted. Will definitely keep you posted.

Ginger and Lemon Easter cupcakes.

(Recipe from Making Cupcakes with Lola)

Recipe: Cupcakes (Makes 17 normal cupcakes and 24 mini cakes)

·       75g Steamed Ginger syrup

·       75g Golden syrup

·       170ml double cream

·       300g all purpose flour

·       1 tsp ground cinnamon

·       ½ tsp ground cloves

·       2 tsp baking powder

·       1/4 tsp bicarbonate of soda

·       ¼ tsp salt

·       125g unsalted butter, room temperature

·       180g dark brown sugar

·       3 eggs

Recipe: Lemon Buttercream

·       125g unsalted butter, room temperature

·       300g icing sugar

·       Grated zest of 1 lemon

·       Lemon juice 1 teaspoon lemon juice

·       Food Colouring (Purple, pink, green)

·       Various sprinkles, and Easter decorations of your choice. (IF YOUR USING PLASTIC DECORATIONS, REMOVE THEM FOR CHILDREN)

Equipment:

·       Bowl x 2

·       Electric Whisk

·       Saucepan

·       Wooden spoon

·       Sieve

·       Muffin tray lined with 17 cupcake cases x 2

·       Mini cupcake lined with 24 cases x 1

·       Palette knife

Step 1

1.    Put the golden syrup and ginger syrup in a saucepan with the cream and heat gently until well mixed and melted. (Do not allow to boil!)

Step 1. After the syrup has turned golden.

Step 2. Sieve dry ingredients

2.    Sieve the flour, ground cinnamon, ginger, cloves, baking powder, bicarbonate of soda and salt in a bowl. Set aside.

Step 3. Cream the sugar and butter

3.    Cream the butter and sugar in a separate bowl with an electric whisk. Stop occasionally to scrape down the sides. Add the eggs in one at a time.

Step 4 Add the dry ingredients and syrup mix

4.    Gradually add the syrup mix and the sifted dry mix alternately, beating well between each addition.

Step 5 Spoon into cases

5.    Divide the mixture between the muffin cases. Bake in the preheated oven. 20-23 minutes for the normal cupcakes and 15 minutes for the mini cupcakes. Remove from the oven and cool on a wire rack.

6.    To make the buttercream, put the butter and mix until really smooth with an electric mixer. Stir in the lemon juice and sift the icing sugar in 4 batches, mixing really well so that the frosting is smooth.

7.    If the mixture is stiff, add a teaspoon of lemon juice or milk if you prefer.

8.    Separate the frostings into different bowls and colour as desired.

9.    Spread the frosting with a palette knife when the cupcakes are cold.

10.   Sprinkle and decorate. 

With this recipe you can really be creative with the decoration. I used stuff that was just sitting in the cupboards. 
Happy Easter and Happy Baking!