How to cook the perfect cupcake/fairy cake?!


Question: I have been using 4oz of butter, self raising flour, caster sugar with two eggs, vanilla and milk if required. Place in oven on 180 for about 12-15 minutes. However the cakes always peek in the middle, I want a nice flat top so I can decorate.


Answers: I have been using 4oz of butter, self raising flour, caster sugar with two eggs, vanilla and milk if required. Place in oven on 180 for about 12-15 minutes. However the cakes always peek in the middle, I want a nice flat top so I can decorate.

I was going to give you a recipe, but it's the one you're using!! Do you smooth the mixture in the cases? If you just dollop it in and leave it they will peak in the middle, but if you smooth the mixture and, with the back of a spoon, push a little well into the middle of each one then they should come out smooth. The other thing you can do is beat the mixture for a bit longer, but that lets out some of the air and makes the cake a bit denser!

Glad I helped :-) and thanks for the best answer! Report It


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  • j_ardinger's Avatar by j_arding...
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  • http://www.marthastewart.com/cupcake-rec...
    they come out pretty flat

    CHOCOLATE CUPCAKES

    2 sticks unsalted butter (8 ounces)
    1 cup granulated sugar (7 ounces)
    1 cup light brown sugar (7-3/4 ounces)
    4 large eggs (one at a time)
    6 ounces unsweetened chocolate
    2 cups cake flour (9-1/4 ounces)
    1 teaspoon baking soda
    1 cup buttermilk (room temperature)
    1 teaspoon pure vanilla extract

    Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.


    Cream together:

    2 sticks unsalted butter (8 ounces)
    1 cup granulated sugar (7 ounces)
    1 cup light brown sugar (7-3/4 ounces)


    Add:

    4 large eggs (one at a time)
    6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)


    Add and alternate:

    2 cups cake flour (9-1/4 ounces)
    1 teaspoon baking soda


    With:

    1 cup buttermilk (room temperature)
    1 teaspoon pure vanilla extract


    Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
    Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.

    Yields 24 to 27 cupcakes

    Pot Noodle

    Vanilla cupcakes

    Makes 12



    Preparation time less than 30 mins

    Cooking time 10 to 30 mins







    Ingredients
    250g/9oz unsalted butter, softened
    250g/9oz caster (superfine) sugar
    4 eggs
    1 tsp natural vanilla extract
    185g/6?oz self-raising flour
    60g/2?oz plain (all-purpose) flour
    185ml/6?fl oz milk
    sweets, to decorate
    For the icing
    250g/8?oz white chocolate buttons
    300ml/10?fl oz sour cream



    Method
    1. Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole 125ml/4?fl oz non-stick muffin tray.
    2. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, then add the vanilla and beat until well combined. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
    3. Divide the mixture among the muffin holes, then bake in the oven for 20 minutes.
    4. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cakes out onto a wire rack to cool.
    5. Meanwhile, make the icing. Place the white chocolate in a bowl over gently simmering water.
    6. Once the chocolate has melted, stir until smooth. Remove from the heat and cool slightly.
    7. Gently beat in the sour cream until you have a thick, creamy icing. Spread the chocolate mixture onto the cakes and decorate each with a sweet.





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