Hi, I hope you’re all feeling ready to roll up your sleeves and start baking. I’m spending a few days in Wales with my daughter, Rachel, who happens to make the best cupcakes in the whole wide world. Okay, maybe that’s the mum in me talking but they are pretty awesome and I’m allowed to be biased.
In all seriousness, these would be a great DIY wedding cake alternative and they are really simple to make and easy on the budget.
Over to Rachel ♥
How to make cupcakes for your wedding
Today I thought I would start by showing you, step-by-step, how to make basic plain sponge cupcakes. In later tutorials I’ll show you how make different flavours and how to ice and decorate the cakes.
I’ve been making these cakes since I was twelve years old; which just goes to show how easy they are. Over the years I’ve adapted the recipe and picked up tonnes of tips which I’ll be sharing with you in this and other tutorials.
First things first – make sure you have all your equipment to hand, you have your hair tied back and your apron on”
Rachel’s Wedding Cupcakes – Plain Sponge
- Prep time: about 25 mins
- Cooking time: 20-25 mins
- Makes around 10 yummy cakes
Here’s the equipment you will need:
- A mixing bowl
- A wooden spoon (this works better that an ordinary spoon because it doesn’t conduct heat or cold)
- Weighing scales
- A tablespoon
- A teaspoon
- A sieve
- Baking tin/bun tin
- An electric mixer (you can use a fork for whisking, which is okay if you have the muscle power and lots of time)
- Cupcake wrappers/cases (not shown in my photo as there are so many different colours/styles and I didn’t want you to think that you have to use the same ones as I would choose)
- You will also need a wire rack which I couldn’t photograph as I already had a batch of cakes cooling (they were yummy)
You will also need the following ingredients:
- 100g (4oz) butter, softened
- 100g (4oz) caster sugar
- 100g (4oz) self raising flour, sifted (this is really important – you don’t want lumpy cake mix)
- 2 eggs
Let’s get started:
- Place 10 cupcake wrappers/cases into an un-greased baking tin/bun tin
- Cream the butter and sugar together until it looks very pale in colour, light in texture and kind of fluffy
- Beat in the eggs, one at a time, adding 15ml (1tbsp) flour with each one
- When your eggs are both added whisk well
- Gently fold in the remaining flour using the tablespoon. Don’t rush this stage or bad things will happen – if your cake batter looks like lumpy porridge bad things have happened
- When your cake batter looks light and fluffy it’s ready
- Carefully spoon equal amounts of the cake batter into the cake wrapper/cases. Try not to get any onto the cases as this will burn. You will smell burning rush downstairs, trip over the mat and tip a cup of tea………..all because of a tiny speck of burned cake. Yes, I’ve done this!
- Bake at 190ºC (375ºF) Gas Mark 5 for 20-25 mins or until well risen. You need to keep an eye on them during the last few minutes of cooking as they can brown really quickly
- Cool on a wire rack.
- When completely cold decorate.
I almost feel like rushing out and buying an apron. And in case you are wondering – they were absolutely delicious.