Comparing Cupcake Methods

Thought I would try 2 different methods of making a cupcake mixture, one the creaming method, and the other a rubbing method, to see what difference there is?

Creaming:  Yielded- 12

4oz Margarine                        

4oz Castor Sugar
4oz SR Flour
2 Eggs (beaten)+ 1tbsp milk

Beat sugar and marg until light and fluffy, add beaten eggs a little at a time, with a little flour, fold in flour.
Put 1 tbsp of mix in each of 12 cupcake papers.
Bake Gas 6 till risen and golden brown.

Rub In:  Yielded 8

Use the same ingredients above:   

Put flour and sugar in bowl and mix together.
Put softened marg in and rub in till resembles breadcrumbs.
Beat in egg and milk mix till smooth.
Put 1 tbsp of mix into 8 paper cases, and bake as above.



The obvious difference is that you get more cupcakes with the creaming method, as the eggs are beaten more.
I also found the creaming method cakes are a lighter cake, and rise better.

If you particularly want a flat cupcake, depending what decoration you are going, then use the rubbing in method.

Its up to you, I found they both tasted the same, I will continue to use the creaming method, as I believe it is more evenly mixed.

Have a try....

Enjoy!