Tuesday, 5 August 2008

Cupcakes As Far As The Eye Can See

These last few weeks I have been baking masses of cupcakes, up to 200 a week for a summer job. I have done a range of seven flavours which are then packed snugly into plastic boxes, labelled and then sent on their way. I thought it would be fun to make a series out of posting the recipes, so for the next two weeks I shall be introducing you to each of the seven cupcakes varieties I have been baking. They are all quite simple, but when baking in bulk I find it’s easier to keep things straightforward.

So to start off I give you vanilla cupcakes, filled with strawberry jam and topped with glace icing and sugar sprinkles. These are a favourite with young children who get attracted by the colourful sugar strands but they are also a good choice for people who don’t like anything too ‘fancy’ done with their cake.

Vanilla Cupcakes with Strawberry Jam & Sprinkles
Cupcakes
115g self raising flour
115g butter
115g caster sugar
2 eggs
¾ tsp baking powder
1 tsp vanilla extract

Filling
70g strawberry jam

Topping
100g icing sugar
Water
20g sugar sprinkles

Method
Preheat the oven to 175C. Line a muffin tin with 12 paper cases.
Beat together the butter and sugar until light and creamy. Beat in the eggs and then sift over the flour and mix until well combined.
Add the vanilla extract and baking powder and beat again.
Using a tablespoon, divide the batter into the muffin cases, filling half way.
Bake in the oven for 22-24 minutes until golden and springy.
Remove from the oven, leave for 5 minutes before transferring to a wire wrack to cool.
When cool, cut out a cone from the top of the cake using a small sharp knife.
Fill the space with ½ teaspoon of strawberry jam and replace the cone of cake.
For the icing, sift the icing sugar into a bowl and dissolve with a little water, starting with ½ tablespoon of water and then teaspoons of water until you get a thick spreadable paste.
Spread the icing onto the top of the cakes and immediately decorate with the sugar sprinkles. (I find it easiest to place the cake on a plate to catch the excess sprinkles)
Makes 10-12 cupcakes.

10 comments:

Beth said...

They look fantastic - and I love the jam filling. What a great summer job you lucky thing!

Antonia said...

That sounds like a very fun summer job - how lovely. Cupcakes always put a smile on my face!

Angela said...

They look lovely, Katie!

BTW, I've tagged you for a meme.

Jeena said...

There is something just so comforting about sprinkles on a cake. :-)

Allison said...

How cute! I want your summer job... and your cupcakes... =)

Stainless Steel Coffee Percolators said...

Looks fine! I like your recipe.
And also Ur blog looks great.
Great job.

Deborah said...

I was just informed by someone at work that they prefer the filled cupcakes. I'll have to try out using jam for my next batch!

Gigi said...

Woo-hoo recipes! I was drooling when you e-mailed me the pics and have been dying to see the recipes. I can't wait for cooler weather so I can start baking again. I think I start with these!

RecipeGirl said...

I can't think of a better summer job. How fabulous! Can't wait to see more :)

Maria said...

Katie these look absolutely gorgeous, love the sprinkles!

Maria
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