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Judith Bond Cakes

MY FAVOURITE CUPCAKE RECIPE

Posted on: September 19, 2014 by Judith, Posted in: Cake Life

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When it comes to cupcakes, it’s important to have a really great recipe up your sleeve that you can rely on and you know works perfectly every time. So I thought I would share mine with you.

When I first started my baking business, one of my first jobs was to turn to my favourite Mary Berry cupcake recipe and multiply it so I could easily see the quantities for any number of cupcakes that a customer might order.

Mary Berry’s basic recipe found in her ‘Ultimate Cake Book’ is for 12 cupcakes, but with the standard size cases I can only get 9. So I’ll double it and give you my tried and tested recipe for 18 cupcakes – the perfect number to bake some for a party or gift and have a few left over to nibble on at home.

You will only need 5 ingredients:

200g Stork

200g Caster Sugar

4 Eggs

200g Self Raising Flour

2tsp Baking Powder

Set out your cases in a bun tray

Set out your cases in a bun tray

Measure your Stork and sugar into your mixing bowl and mix until pale and fluffy

Measure your Stork and sugar into your mixing bowl and mix until pale and fluffy

Crack the eggs into a bowl and whisk

Crack the eggs into a bowl and whisk

Sieve the flour into a bowl – don’t be tempted to miss out this stage!

Sieve the flour into a bowl – don’t be tempted to miss out this stage!

Measure your baking powder into the flour bowl

Measure your baking powder into the flour bowl

Gradually add the whisked eggs into the mixer whilst on high speed, a little at a time.

Gradually add the whisked eggs into the mixer whilst on high speed, a little at a time.

Transfer the wet mixture into a large bowl and fold in the flour gently until thoroughly mixed

Transfer the wet mixture into a large bowl and fold in the flour gently until thoroughly mixed

Don’t forget to drink that mug of coffee that you made before you started!

Don’t forget to drink that mug of coffee that you made before you started!

Use a levelled ice cream scoop to fill your cupcake cases with the batter

Use a levelled ice cream scoop to fill your cupcake cases with the batter

Measuring the batter in this way will give you a nice consistent rise on your cakes

Measuring the batter in this way will give you a nice consistent rise on your cakes

Pop them in a pre-heated oven at 180 degrees / or 160 degrees fan oven – for 20 minutes, or until risen and golden brown

Pop them in a pre-heated oven at 180 degrees / or 160 degrees fan oven – for 20 minutes, or until risen and golden brown

If you want to make chocolate cupcakes – simply replace 50g of the self raising flour with 50g cocoa powder.
It really is THAT easy. Once they’re cooled you can decorate them with flavoured or tinted buttercream and sprinkles.

If you have any questions, please ask – I’d love to know how you get on, and see some photos of your cupcakes

Enjoy baking ……

Judith x

I would thoroughly recommend Mary Berrys ‘Ultimate Cake Book’ and you can order it for next day delivery from Amazon.

The photographs of this blog all belong to ‘Judith Bond Cakes’

 

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