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21/07/08 9pm. Tomorrow will be a busy morning as I promised Soon Siang to conduct a preschooler baking lesson at Championkids Kindergarten and I can't wait to see the children's thrilled little faces. An excellent teaching opportunity to expound on the origins of their flour, sugar, eggs and butter ! ( No, Henry, flour is not talcum.... )
Tonight's experiment would hopefully guarantee an impressive attempt tomorrow.
Recipe for Vanilla Cup Cake
Ingredients ( 12 cakes )
150 g Butter
150 g Castor sugar
175 g Self-raising flour
3 Eggs
1 tsps. Vanilla extract
Method
1. Pre-heat oven to 180oC.
2. Line a 12 cup cake pan with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 min, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18 - 20 min until risen and firm to touch.
8. Allow to cool for a few min and then transfer to a wire rack.
9. Allow to cool fully before icing.
Recipe For Butter Cream Frosting
Ingredients ( 12 cup cakes)
150 g Butter - softened
250 g Icing sugar
1 tsp. Vanilla extract
2 tsp. Hot water
Method
1. Beat together the butter and sugar with an electric beater.
2. Once well combined, add the vanilla and hot water. Beat until smooth and creamy.
3. Decorate the top of the cup cakes as desired.
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For more cup cakes recipes http://www.cupcake-creations.com/
This entry was posted
on Monday, July 28, 2008
and is filed under
Recipes for Comfort Food
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