1st homemade cupcakes ever

I went to Khin Hin today. Burnt a hole in my wallet. Big hole. Itu pun siap malu-malu pulangkan balik a few stuffs to the rack. šŸ˜›

But i learnt a lot from a staff there. Seriously, i owe her a lot.

So ended up with 2 aluminium muffin tray, 3 wilton nozzle, and a few other bakewares. Oh jatuh cinta pada wilton stuff yang sangat kiut miut tapi harga sangat tidak kiut sama sekali.

Maka hari ini kucuba juga buat something. Dah gatal sangat tak membaking seminggu. Maka, cari punya cari punya cari, jumpa resepi cupcakes nigella lawson. Wah memang sangat senang. 20 minutes preparation and 20 minutes baking.


Umar tolong all the wayto decoration. Tapi sebab dah malam-malam buta nih, takde la buat icing apa bagai. Cuma guna readymade wilton sparkle gel. Mahal la kan. Nak buat meniaga kalu tak boleh guna nih.


Tapi sebab nak tunjuk hebat kat anak la katanya, guna jugak.

Umar loves it so much. And he loves the cake. Tapi dia kata ida nak yang ada banyak-banyak kat atas tu. Icing la tuh.

So esok, ber”buttermilk icing” kita.


Recipe for keeps.


125g self-raising flour
125g caster sugar
125g soft unsalted butter
2 eggs
Half a teaspoon real vanilla extract
Approximately 2 tablespoons milk
1 packet instant royal icing food colouring ā€“ for preference, colour pastes specialist cake decorations of choice
e.g. wafer roses, sugar flowers, dolly mixtures, and sprinkles
1 x 12-bun muffin tin
12 muffin papers
1. Preheat the oven to 200C and line the tin with the muffin cases.
2. It couldn’t be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.
3. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
4. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
5. I know it looks as if you’ll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.
6. Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
7. Once they’re cool, make up a big, uncoloured batch of royal icing, and then remove a few spoonfuls at a time to small bowls.
8. Using a bamboo skewer, add small dots of colours from the paste-tubs, stirring with a teaspoon and then adding more colouring, very slowly, very cautiously (pastel works best here, whatever your everyday aesthetic) until you get the colour you want.
9. Use teaspoons to coat the cupcakes with icing and leave each a moment to dry only slightly, on the surface, before sticking on a rose, daisy or whole stash of decorations.


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