cupcakes
cupcakes
cupcakes
cupcakes
cupcakes
cupcakes
cupcakes
cupcakes
cupcakes
cupcakes
cupcakes
Basic Cupcake Mix
The basic mixture for a cupcake recipe is the same as for many other large sponge cake recipes with the basic mixture consisting of
50g/2oz self raising flour
50g/2oz Caster sugar (superfine)
50g/2oz Butter or margarine (shortening)
1 Egg
These quantities are enough to make about 6 medium or 10 very small cupcakes, about 5cm/2-inches in diameter and can be doubled or trebled as required, however make sure to keep the same proportions of ingredients if you wish to treble it the amounts would be
150g/6oz Self Raising Flour
150g/6oz Caster Sugar (superfine)
150g/6oz Butter or Margarine (shortening)
3 eggs
If you are using the above guidelines or a heaped teaspoon of cupcake mixture per cake, 15 minutes should be long enough however, you can test whether the cupcake is cooked through by pushing a wooden toothpick into the centre. If it comes out clean, then the cupcake mixture has cooked through. If you decide to make slightly larger cupcakes, they will need an extra 5 minutes or so.
A level tablespoon in each paper case will make medium sized cupcakes about 7.5cm/3-inches in diameter. A heaped teaspoon of cupcake mixture in each paper case or cupcake hole will make small cupcakes about 5cm/2-inches in diameter. You can make larger and deeper cupcakes by placing more of the cupcake mixture in the cases or cupcake hole however, never fill the case or hole more than 2/3rds ful
