Cupcakes are delicious if you make them with the right recipe. One of the greatest internet cupcake/cake bakers is Elise Strachen, who created her own YouTube channel, mycupcakeaddiction. On this channel, you can find great recipes for all kinds of cakes and everything cake related. One of the greatest things about Mrs. Strachen, is that she uses baking powder rather than baking soda. Baking soda is difficult to find in groceries stores in Europe, you have to go to the pharmacy to find it (not joking). She has also created a lot of videos to show how to make beautiful piping frosting decoration, that are not very time consuming to make. I tried two of her easy recipes. The outcome was delicious which surprised me because every time I've made cupcakes in the past they have always had a weird outcome. Most of the time the texture of the cupcakes were not very appetising and they didn’t taste great, this time they turned out great.
My cupcakes
Ingredients
340g Plain flour, sifted
315g Caster sugar (USA - granulated)
225g Butter, softened
225g Water, room temperature
55g Unsweetened cocoa ( cocoa powder that your mother buys sometimes to make your hot chocolate and that you have to put an enormous amount of sugar to make it drinkable ;) )
3 x 65g Eggs, room temperature (ex-large)
40g Vegetable oil
4 tsp Baking powder
2tsp Vanilla
Instructions
1. Preheat the oven to 180c
2. Combine baking powder and flour together and stir to combine
3. Add sugar, butter, water, eggs, cocoa, oil and vanilla and beat them in at a low speed with an electric mixer using a whisk or paddle attachment until all ingredients are just combined
4. Beat on a high speed until mixture lightens in colour and becomes fluffy (approx. 1.5 - 2 minutes)
5. Line a 12 hole cupcake tray with cupcake liners and fill each liner approximately two thirds to the top using a spoon or ice-cream scoop
6. Place on the middle tray of your oven and bake for 14-18 minutes.
7. Check on the cupcakes after 14 minutes, then each minute thereafter until the centre of the cupcake springs back when touched.
340g Plain flour, sifted
315g Caster sugar (USA - granulated)
225g Butter, softened
225g Water, room temperature
55g Unsweetened cocoa ( cocoa powder that your mother buys sometimes to make your hot chocolate and that you have to put an enormous amount of sugar to make it drinkable ;) )
3 x 65g Eggs, room temperature (ex-large)
40g Vegetable oil
4 tsp Baking powder
2tsp Vanilla
Instructions
1. Preheat the oven to 180c
2. Combine baking powder and flour together and stir to combine
3. Add sugar, butter, water, eggs, cocoa, oil and vanilla and beat them in at a low speed with an electric mixer using a whisk or paddle attachment until all ingredients are just combined
4. Beat on a high speed until mixture lightens in colour and becomes fluffy (approx. 1.5 - 2 minutes)
5. Line a 12 hole cupcake tray with cupcake liners and fill each liner approximately two thirds to the top using a spoon or ice-cream scoop
6. Place on the middle tray of your oven and bake for 14-18 minutes.
7. Check on the cupcakes after 14 minutes, then each minute thereafter until the centre of the cupcake springs back when touched.
And for the frosting:
250g softened butter
600g powdered sugar, sifted (this is around 5 cups if measured prior to sifting)
1 tsp vanilla (or your desired flavouring essence)
1-2tbsp whole milk
And find the instructions on:
If you don’t know where to find gel food coloring go to Fancycake which is a cake shop in Place Saint Lambert. In this shop you can find anything cake related.
Good Luck and Bon Appétit
by Sarah Mignot
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