I know that there are so many great bakers out there who can make the tastiest and the most brilliant cupcakes ever! They can remember everything on top of their head and can do that cool swirly thing with the icing and decorate the cupcakes with ease. That’s bakers for you and I’m not one of them.
I’m a mess.
Me and my sisters hardly ever do something together. We are always tapping away on our phones or laptops. So one day we thought we would join forces and bake some cupcakes. They weren’t fancy or lavish. They were just some very average cupcakes.
We used this website for our Cupcakes.
I highly recommend this if you are just looking for a simple cupcake recipe. This is so easy to follow! We made 24 cupcakes and they came out pretty decent.
- 250g unsalted butter, softened
- 250g caster sugar
- 250g self-raising flour
- Pinch of salt
- 4 medium eggs
- 4 tablespoons milk
- 2 x 12-hole muffin tins, lined with paper cases
What we did.
First We measured out our ingredients. Some professionals like to have a specific order and mix it one by one so everything runs smoothly, but I am not the most patient person so I literally just measured all my ingredients and put it all in a bowl then just mixed it all up. Yes, I know. It’s not the best way, but it’s my way. But If you want the proper way the link above is so simple to follow!
We measured out our ingredients on a weighing scale. As You can see below. The scale was so easy to read! It wasn’t the really annoying difficult ones you get. We got ours from good old Wilkos.
We then put all our Ingredients in our bowl. We don’t own a Kitchen Aid so we had to use our hands, which took the piss as there was loads of flour lumps! But we eventually did it!
After our mixture was fully mixed and there was no lumps we then placed 24 cupcake cases in to a cupcake tin. When making cupcakes, cupcake tins are essential. We then spooned our mixture in to our cases. It looks messy but don’t worry when they go in the oven they will go smooth. Also we made sure we didn’t fill the cases up to the top, the cupcakes need to rise and we didn’t want them to overflow. We filled them Halfway. Then we just placed them in the oven. We left them In for 20mins
After 20 mins we took them out. Whenever I’m making cupcakes I never know how long you leave them in for. So many different recipes say different timings. So I just do 20 min. But 15 min should be good aswell. When we took them out they looked like this.
We then left them to cool so when we decorate it everything doesn’t melt. After we left it to cool we then started to decorate them. We weren’t exactly the best at icing the cakes but we did OK. We had a chocolate icing tube, a few sprinkles and flowers. Here is our overall results!
When we finished we were surprised as they came out pretty decent. We know we aren’t professionals and we aren’t the best bakers in town but they tasted pretty good!
So here was the time I made Some Very Average Cupcakes.