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!
This is always a firm favourite, a tangy, sweet and light cake, the recipe below makes 2 small loaf tins, but you can use any you like.
Be careful when you use the grater to get zest from lemons, I ALWAYS manage to grate my thumb lol
8oz Margarine
8oz Castor Sugar
8oz SR Flour
4 Eggs (beaten)
2tbsp Milk
Juice and zest of 2 lemons
Cream margarine and sugar until light and fluffy.
Beat in eggs, milk and half of the lemon juice, a little at a time, adding a small amount of the flour at the same time, to prevent curdling of the mix.
Scrape down bowl, the bowl, then gently fold in flour and lemon zest.
Add to greased and floured loaf tins, and bake Gas 5, until risen and golden brown. Test centres with skewer or knitting needle to test if centre cooked.
Remove from oven, and immediately poke several holes into cakes and pour over the rest of the lemon juice, then sprinkle with castor sugar.
Enjoy!
This is my basic recipe for cookies, you can add whatever you like to flavour or decorate, add cocoa powder and choc chips, for double choc chip cookies.
10oz Sugar
5oz Butter
1tsp Vanilla extract
2 Eggs
8oz SR Flour
Cream softened butter and sugar.
Mix in beaten eggs with vanilla or other flavouring.
Mix in flour.
Use floured hands to make dough into size of a golf ball, (this is quite a soft mixture, so may need to be liberal with the flour)
Place on greased baking tray, well apart (they will spread), and flatten down slightly.
Bake Gas 5
for 10-15 mins, until light brown.
Leave on tray for 5 mins, then place on wire rack to cool.
Don't worry if they have spread into each other, if you want to tidy them up, use a large cookie cutter to reshape, as soon as they come out of the oven.
I also put a pack of Smarties in mine, as kids love them.
Enjoy!
