I hosted my 3rd cupcake workshop last Sunday…and I think all the participants can be very proud of themselves! There has been tremendous improvement since last time: no runny icing, no dry cupcakes, no mistakes in proportions…and we all had a really nice time! Many inspired artists among us as you can see from the picture!
Comment and vote for your favorite!
Is it going to be the treacherous mushroom ? the stingy bumblebee? or the romantic heart cupcake?
Now how did we get to make these little wonders?
For the cupcake itself, I used a recipe inspired by the Primrose Bakery. The Man offered me the app a few months ago, and since then it is my cupcake Bible! Though I did not go through a butter cream icing myself this time, it was easier to do our little decorating workshop with plain sugar icing and fondant.
Here are a few of our creations. Girls, you can be proud of yourselves!
And if nothing is too your liking, why not try some yourself and go to recipe below?
Ingredients (makes 12) – I doubled the proportions for the occasion
120 g butter
220 g brown sugar (you can use white sugar, like in the original recipe, but I like the caramel-like taste of brown sugar)
250 g plain flour
1 sachet baking powder
120 ml milk
200 g icing sugar
2-3 tablespoons of water
A few drops of lemon juice
Food coloring if you wish
1. Preheat the oven to 180°C
2. Cream the butter and sugar until pale and smooth. I used an egg beater..and as I learned at a workshop at the Cake & Bake Show this year: you cannot cream too much! So I stayed at it for a while..and I feel it really makes the difference in the end.
3. Add the eggs, mix slowly and briefly this time.
4. Mix the flour and baking powder together in a separate bowl.
5. Gradually add flour and milk alternatively to the mix, constantly stirring.
6. Spoon the mixture into silicon muffin cases (or paper cases but then brush lighty with some butter or oil) to two-thirds full. Bake in the oven for 15mn until risen and golden.
7. Very important: Allow the cupcakes to completely cool down before you start with the icing, if not it will melt down.
I don’t really have proportions for the icing..all I know is that you should put very very little water, and a LOT of sugar. I used a whole box of icing sugar, dissolved in a tablespoon of water and 2 drops of lemon juice. You really want the icing to be thick, so that it does not get runny on the cake. When you dip a spoon into your icing, it should stay up!
1. In a bowl, pour a tablespoon of water and 2 drops of lemon juice. Add 2-3 drops of food coloring if you want.
2. Gradually add the icing sugar, stirring constantly, until the mix is smooth and thick enough.
You are now ready for the decorating! Arm yourself with cookie cutters, spoons,knives, many types of sprinkles, a pastry roll, some fondant…and a lot of imagination!