Wednesday, 12 June 2013

Margaret Fulton's Cupcakes

The Queens birthday came and went and I had every intention of making cupcakes for us all to enjoy for our afternoon tea, however, it didn't quite happen that way. It happened a much better way, I think. My husband and I had a rare opportunity in the morning to go out on our lonesomes, sans enfants*, and we took it!  More about that later. 

Later that night the cupcakes eventuated and were iced the next day. These cupcakes are lovely. I find regular cupcakes sometimes on the bigger side and with generous amounts of icing it can make it difficult for little ones to enjoy. These are made with little ones in mind. Only a small amount of mixture in the case keeps the cake and icing inside. Light and prefect for like fingers and tummies... or mummies just wanting a nibble. 

Margaret Fulton's recipe is what I'm using at the moment and they are pretty straightforward as far as cupcakes go.

125g butter, softened 
3/4 cup sugar, caster
1 teaspoon vanilla
2 eggs, lightly beaten (room temperature)
pinch of salt
2/3 cup of milk
glace icing
decoration 100s & 1000s

1. Cream butter and sugar until light and fluffy, (scraping down side of bowl as necessary)
2. Add vanilla and beat in eggs a little at a time
3. Sift flour and salt three times and fold into creamed mixture alternatively with milk, beginning and ending with the flour. 
4. Spoon into patty cases set in muffin tins. Bake in a preheated moderately hot oven 190C for 15minutes or until golden and when a skewer inserted in centre comes out clean.
5. Cool on a wire rack. When cool, ice with glace icing and decorate. 

Makes 20 
By using only a heaped teaspoon into the cases to enjoy a delicate sized cupcake and the mixture in turn will go a little further too. This batch made 24 regular sized and 16 mini cupcakes. 

Glace Icing or Warm Icing 
A quickly mixed icing, that sets firmly to a decorative glaze. Decorations need to be added quickly before the icing sets. 

1 1/4 cups of pure icing sugar
1 tablespoon boiling water
few drops of flavouring essence (as desired)
food colouring (as desired)
lime, or lemon juice/zest would be a lovely addition

1. Sift icing sugar into a small heatproof bowl.
2. Add boiling water gradually, mixing to a smooth, thick past that will coat the back of a spoon. 
3. Place bowl over a small mount of boiling water and sitr icing for one minute. Add flavouring and colouring as deisred. 
4. Pour icing quickly over cake and smooth surface with a spatula or knife dipped in hot water. This is enough icing to cover top of a 20cm cake. 

As the children and I only eat cakes, the rest were put in the freezer for another day. My son can enjoy a sticky, messy finger activity making lamingtons another afternoon. 

Bake away!

*sans enfants - without children

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