Saturday, January 1, 2011

Fairy Cup Cakes


Origin of Cup Cakes

Cup cakes were originated in Britain. Even though the Americans claim that it was them.. Who ever did, I personally feel that it is the British who invented the cup cakes, because going back to the country's customs and its history of drinking tea during evening ( high tea) with sandwiches, cold meats and cakes. It was definitely them,and since they go well with a cup of tea, it is called a Cup Cake.

Another reason why these cakes are called cup cakes is because they have very simple measurements, its 1cup:1cup:1cup of  butter:sugar::flour.

Fairy Cup Cakes

Cup Cakes are sometimes called baby cakes and fairy cakes, they are small, individual cakes, usually wrapped in paper containers and topped with frostings. They are called fairy cakes because the small and tiny seving is good enough to serve a fairy. Also perhaps these cakes look so dainty and dress up they are calles Fairy Cup Cakes. Cup cakes are perfect for any party especially for kids  party , made with a whole lot of attractive colours, decorations and toppings. Cup cakes are a rage, and a hit even with adults. I've decided , for my next reunion with friends, I'm going to do cup Couture Cupcakes :)

Ingredients :

For ther Cup Cake (makes 12)
100 gms White Unsalted Butter, softened
100 gms Self Raising Flour
100 gms Castor Sugar
2 eggs

For Sugar Frost Icing
200 gms Icing Sugar
2tbsp Warm Water

For Butter Cream Icing
1/2 cup Butter
1/8th Tsp Salt
4 cups Icing Sugar
2 egg yolks (optional)
1 tsp Vanilla Essence
2 tbsp Milk

For Decoration
Few drops of edible food colour
Sugar and chocolate sprinklers/toppings/sugar flowers/glaced cherries

Method (Cake):

Pre heat oven to 190 degrees. Place butter paper cup cases in a shallow cup cake tray /tin

In a large bowl, beat the butter and sugar until pale and fulffy. Gradually add the eggs. Beat well. Now fold in the flour lightly with help of a spoon or spatula.

Divide the mixture evenly between the cup cases and bake in the pre-heated oen for 15-20 minutes Cool on wire rack.

For the Icing:

You can either do a simple sugar frosting or a heavy butter cream frosting. For the simple sugar frosting, mix together sifted icing sugar and warm water, stir it add water if desired which is just enough to form a smooth paste and form a coat to cover the cup cake with back of a wooden spoon.

For Heavy Butter Cream Icing :

Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Add egg yolks and vanilla essence, blend well. Add remaining sugar and milk alternatively, until you get the right consistency.
Your basic butter cream is ready. You can now use this as your vanilla flavoured icing. With this same icing you can build on many flavours such as peanut icing - by adding peanut butter to the butter cream, lemon icing - by adding lemon rind and few drops of lemon to the butter cream, coffee icing- by adding coffee powder to butter cream, and chocolate icing - by adding molten melted dark/milk chocolate to butter cream.

To Decorate :

Chocolate Cup Cake

Cup Cakes with Butter Cream Frosting

Stir in few drops of  food colour in the icing if desired. Spread the icing with the help of spatula, spoon or icing bag, and decorate with choice of topping, sprinkles, chocolate vermicelli, silver balls, glaced cherries or sugar flowers.

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