Vanilla Cupcakes

Ingredients :
150g unsalted butter
133g caster sugar
2 tbsp vegetable oil
1 tsp vanilla extract
Zest of 1 lemon
2 eggs
160g self raising flour
100g plain flour
200ml milk

Method :
1.Preheat the oven 180C
2.Beat the butter, vegetable oil, sugar, vanilla and lemon zest with electric mixer until pale and fluffy. Add the eggs one at the time, beating well after each addition
3.Sift the flour together. Using the wooden spoon, fold the flour and milk alternately into the creamed mixture
4.Spoon into the paper case and bake for 20-25 min or until a skewer comes out clean
5.Leave in the tray for 5 min before turning out onto the wire rack.

Sugar Paste

Ingredients :-
60ml (4 tbsp) cold water
20ml (4 tsp/1 sachet) powdered gelatine (you can use the vegetarian version)
125ml (4fl oz) liquid glucose
15ml (1 tbsp) glycerine
1kg (21⁄4lb) icing (confectioners’) sugar, sieved, plus extra for dusting

Method :-
1. Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine is dissolved. Add the glucose and glycerine, stirring until well blended and runny.

2. Put the icing sugar in a large bowl. Make a well in the centre and slowly pour in the liquid ingredients, stirring constantly. Mix well. Turn out on to a surface dusted with icing sugar and knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky. The paste can be used immediately or tightly wrapped and stored in a plastic bag until required

Simplest Chocolate Cupcake

Ingredients :-
175g self rising flour
175g butter or margarine
2 eggs lightly beaten
175g caster sugar
20g cocoa powder

Method
1. Preheat over to 200 degrees c and grease muffin tray
2. beat butter and sugar till fluffy
3. Gradually add eggs
4. sift in flour and cocoa powder, fold into mixture
5. spoon mix evenly into tray
6. Cook for 15-20 mins till golden brown
7. Leave to cool for 5 mins before removing or decorating

Red Velvet Cupcake

Ingredients :-
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon Baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon Vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Method :-
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
4. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
2. Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.