I need a recipe for simple cupcakes and some kind of icing/frosting?!
I need a recipe for simple cupcakes and some kind of icing/frosting?
I want to make them with my toddler. Can you help?
Additional Details10 hours ago
Yeah thanks Shannon. Defeats the object a bit don't you think?
Answers: 10 hours ago
Yeah thanks Shannon. Defeats the object a bit don't you think? 100g self raising flour
1tsp baking powder
100g castor sugar
100g butter or soft marg
2 eggs
Cream together butter and sugar with a wooden spoon. Add eggs one at a time and beat in. Sift flour and baking powder together and add to the rest gradually, mixing well after each addition. Beat thoroughly for about two minutes or until your arm drops off. Spoon mixture into cake cases and cook at 160Celsius for about 15-20mins.
For icing (frosting) just mix sifted icing sugar with a LITTLE tepid water until it makes a runny paste. Add food colouring if you want. Spoon it over the cooled cakes and leave it to set for about an hour.
If toddler is involved, then clean kitchen for about three days afterwards whilst child eats cakes. Source(s):
Make em all the time with my six year old. So easy he can even weigh all the ingredients himself cos everything's 100g. kipplings, baked muffins from morrison easy already cooked from a packet hahaha, and icing in a box haha VANILLA CUPCAKES WITH ROYAL ICING:
Preheat oven 400 degrees:
4 OZ EACH:
butter
flour
sugar
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons good vanilla
2 tablespoons milk
mix all adding milk last; put one teaspoon into each cup
bake 15 - 20 mins
ROYAL ICING
3 CUPS POWDERED SUGAR
2 EGG WHITES
1 LEMON
mix powdered sugar and egg whites for 5 mins. add a squirt of lemon juice and mix for an additional two mins. frost cupcakes. while icing is still wet, add sprinkles or even sugar flowers. When I was a child, I used to make water icing which is very easy for a little one. Just make as the frosting recipe given above, but buy green, red, blue and yellow colouring which will appeal to a child, and let her stick silver balls or sprinkles over the icing. Angie's recipe for the cup cakes is good but for the topping the best one is 2ozs Margarine or unsalted butter
4ozs Icing sugar
few drops vanilla essence.or your favourite flavour. beat the margarine vigorously add the essence, add the Icing sugar a little at a time, keep beating until smooth and creamy. enjoy. Here's 2 ideas 4 ya!!
Black-Bottom Cupcakes
From Every Day with Rachael Ray-2/07
Yields: 2 dz
Prep: 35 min
Cook: 25 min
8 ounces cream cheese, at room temperature
2 1/2 cups sugar
Salt
1 large egg
6 ounces semisweet chocolate chips
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup plus 3 tablespoons vegetable oil
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons pure vanilla extract
1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
Lemon Meringue Cupcakes
From Every Day with Rachael Ray-4/07
Yields: 4 dz
Prep: 30 min
Bake: 30 min
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 tablespoon lemon juice
2 sticks (8 ounces) unsalted butter, softened
1 2/3 cups sugar, plus more for decorating
2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
2 large eggs plus 4 egg whites, at room temperature
One 10- to 12-ounce jar lemon curd
1. Position a rack in the center of the oven and preheat to 350°. Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.
2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
4. In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form.
5. Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top. Toss the lemon peel strips in sugar to coat, and place one on each cupcake. simple.Coming right up.....http://www.recipezaar.com/24903... American Muffins
You will need-
8oz plain flour
4oz caster sugar
2tsp baking powder
1/2tsp salt
1 egg
8fl oz milk
4fl oz oil
Mix together the flour, sugar, baking powder and salt. Beat the egg,milk and oil together and pour into the flour mix and wisk well.
The mixture should go lumpy.
Spoon into greased muffin tins and place into a pre heated oven at 200 degrees,400f or gas mark 6 for 20 mins untill well risen and springy to touch!
For frosting/icing-
1oz plain chocolate grated
2tbsp single cream
3oz icining sugar
Melt the chocolate,add the cream.Stir. Add the sugar then wisk untill smooth. Spread over muffins/cake and allow to set
How easy is that!