Bridal Shower Cupcakes
From dutchie326 15 years agoIngredients
- 1 cup (4oz) of self-rising flour shopping list
- 4oz soft margarine shopping list
- 4oz superfine sugar shopping list
- 2 eggs shopping list
- A few drops of vanilla extract shopping list
- 1-2 tablespoon tepid water shopping list
- And to ice shopping list
- 1 cup confectioners’ sugar (powdered sugar) shopping list
- 1 tablespoon or so of tepid water shopping list
- food coloring (optional) shopping list
- You will also need shopping list
- A muffin tin lined with paper baking cups shopping list
How to make it
- The margarine and eggs for this cupcake recipe should ideally be at room temperature -
- this makes mixing easier and the cakes lighter -
- so you may need to take them out of the refrigerator about an hour or so before baking.
- Although we have included here an icing recipe you may of course prefer to buy a ready-to-use icing or frosting.
- Preparation
- The margarine and eggs for this cupcake recipe should ideally be at room temperature - this makes mixing easier and the cakes lighter - so you may need to take them out of the refrigerator about an hour or so before baking.
- Cooking Instructions
- First preheat the oven to 375°F then sift the flour into a large mixing bowl.
- Now add the superfine sugar, soft margarine, eggs and the vanilla extract and with a handheld electric mixer whisk to mix.
- The mixture should now be of a soft dropping consistency - the mixture should drop easily from a wooden spoon when shaken - if not just add a little tepid water and mix again.
- Next spoon the mixture into the paper baking cups and bake for 15 to 20 minutes or until pale gold and cooked.
- Then remove from the oven and leave in the pan for a few minutes before transferring the cupcakes still in their paper cups to a wire rack and leaving to cool.
- To ice the cakes -
- First sift the confectioners’ sugar into a bowl.
- Then gradually stir in just enough tepid water to make an icing that is smooth and that will thickly coat the back of the spoon
- . If the icing is too runny just add a little more confectioners’ sugar and if it’s too thick just add a little more tepid water.
- Then, if liked, with a skewer – this is a good way of controlling the amount of color that you add – add a drop or two of food coloring or paste.
- Then mix well until the icing is evenly colored.
- After this spread the icing onto the cakes – the back of a clean teaspoon works well for this – so that it covers the tops.
- Then when the icing has set a little adorn with little edible cake decorations, such as sugar flowers or candy or perhaps something relating to a bridal shower theme or just love and romance.
- We used candy hearts for the top. The ones with words of love on them.
People Who Like This Dish 2
- cookinggood Leesburg, FL
- ambus Lahore, PK
- dutchie326 Parker, PA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Great post...I've tried this cupcake recipe before,they are perfect.
ambus in Lahore loved it -
Great Recipe! Thanks for posting.
Ferricookinggood in Leesburg loved it
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