You can take just about every cake recipe on the planet and make it into a cupcake (or fairy cake, as they call them in the UK--and doesn't that sound enchanting. Wouldn't you just LOVE to eat a fairy cake? Makes you think of fireflies and magic, doesn't it?).
All you have to do is bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by 1/3 to 1/2 the cake's timing (usually 15-20 minutes). Insert a toothpick in the center of the cupcake. If it comes out clean, the cupcakes are done.
Here's my favorite spice cake recipe. Why not turn it into cupcakes?
¼ cup (115 grams) butter or ½ cup (1dL) shortening
1 cup (200 grams) granulated sugar
½ cup (1 dL) dark-brown sugar, packed
4 eggs
½ cup (1 dL) milk
½ cup (1 dL) molasses
2 ¼ cup (315 grams) all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
1/8 teaspoon cayenne pepper
Preheat the oven to 350ºF (180ºC, Gas Mark 4). Grease or put paper cups in muffin tins. Cream the butter or shortening and slowly add the two sugars, beating until light and fluffy. Beat in the eggs, then add the milk and molasses, beating thoroughly. In another bowl, mix together the remaining ingredients and add to the wet mixture, beating until well blended. Pour the batter into the muffin cups and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack.
Frost with your favorite cream cheese or butter cream frosting. Also tastes great with Maple or Caramel frosting.
Did you notice I'm putting ingredients into grams? I would like my recipes to work for readers and friends around the world. Is this helpful? Let me know -- because I'm working on two new cookbooks and want to make them as reader friendly as possible.
And remember ...
No comments:
Post a Comment