07 June 2016

How To Make Homemade Cupcakes - Zendaya Wooz

HEYY! Welcome back to The Woozworld Voice! I'm so glad to be publishing blogs for people to see! Today, I'm going to be teaching you guys how to bake your own....cupcakes! Anyway way you want..but I'll show you the basics! I make cupcakes  with my mother all the time, it's very fun & it's delicious also but there's a lot of steps! I love to bake!!!! Anyways, 

This is what you will need: 

  • 100g / 3.5 oz unsalted butter, softened 100g
  • 100g /3.5 oz caster sugar
  • 2 free-range eggs,  at room temperature, lightly beaten
  • 100g / 3.5 oz self-raising flour
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 200g / 7oz icing sugar, sifted
  • 1 tbsp milk

    1.Preheat the oven to 180C. Line a 6-hole muffin tin with larger muffin cases. 
    2. Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually, add the sugar and continue to beat until fully combined. 
    3. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.
    4. Sift the flour into the bowl. Using a large metal spoon or spatula , pour the flour into the cake mix.
    5. Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.
    6. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the cake cases half full with the mix , filling them equally.
    7. Bake the cupcakes for 12 minutes in the middle of the oven and then check to see the colour ,if they are  golden-brown and the cakes spring back when pressed lightly, it is ok to remove them from the oven.  If they are not golden-brown, put back in the oven for 2 more minuites. 
    8. When cool enough to handle, lift the cakes onto a cooling rack and leave to cool. 
    9. To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage.