All Things Cupcake

Following my ‘All Things Cake’ Post, I am now posting my useful tips that I have gathered for all things cupcake. I hope they help!

  • When that muffin or cupcake just wont budge from the pan, place a cold wet towel underneath the pan for thirty seconds and they will slip right out.
  • To divide the batter evenly when making cupcakes or muffins, use an ice cream scoop to transfer batter from the mixing bowl to the baking pan.
  • You can add water to the baking try of empty slots and it has multiple benefits. It can prevent the cupcakes or muffins from browning on the edges to quick. the extra steam prevents the mix from over cooking. It can also be used to prevent the baking pain from warping when you are not using every slot. Just half fill all the empty slots with water and put in oven to bake as normal.
  • When decorating with icing, It looks a lot better to use a piping bag and nozzle. It gives the cupcakes a more professional look, rather than using a spoon or knife.
  • Always fill your cupcake cases 2/3 of the way full to allow for the mix to rise. over flowing cupcakes and muffins does not look good, although its nice to nibble on the extra!
  • I would always suggest using an electric mixer, as mixing things by hand all the time can be time-consuming and just plain tiring. If the recipe says fold on, then do not use an electric mixer. you must fold it in yourself, either using your hands or a wooden spoon.
  • Sifting is key to light and fluffy cupcakes. as tempting as it may be do not skip this step because it makes a huge difference in how your cupcakes or muffins turn out!

Arsenal Cake

Twenty Sixth birthday cake I made for my sister's boyfriend

Twenty Sixth birthday cake I made for my sister’s boyfriend

Image credit: Bloggers own image

Here is my second special designed cake attempt. I made this cake for my sister’s Boyfriend as a gift for his 26th birthday. His name is Ade and he is a huge arsenal fan!

For this cake I used a Vanilla sponge with a layer of chocolate cream filling and I used sugar fondant for the icing. The fondant makes designing the cake a lot easier because of the flat smooth surface.  I had help from my friend Jennifer with the crest.

Here is the recipe I used:

  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 cup whole milk
  • 1/4 cup butter (lightly salted)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low-speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

5. Pour into two greased and floured 8″ round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.