Do you ever have trouble with cupcakes sticking to their cases, or to your tin? Are you sick of creaming butter and sugar, and endless standing over the mixture?
Try these: Anna's Magic Cupcakes
You do need to have fresh cream (the whipping kind, not single, or thickened)
You will need - 2 eggs, about 1/2c cream, 3/4c sugar, 1t vanilla and 1c Self Raising Flour (or 1/4c cocoa and 3/4c SR flour if you want chocolate ones)
Firstly, heat your oven to 170C
Then, break the eggs into a cup, and top up to the top with cream. Put these in your mixer and whisk for 1 minute. Add vanilla and sugar and beat for 3 mins still soft and fluffy. During this time put your cupcake cases in tins. Fold in the flour, till it is all combined.
This is a soft, fluffy mixture!
3/4 fill your cupcake cases and cook for 15-20mins till lightly browned on top and cooked through.
These are so quick and easy to make, and today I doubled the mixture because tomorrow is the Rock N Wheels meet. Its a large classic wheels show in our Domain and is the biggest fundraiser for the Brownies/Guides/Pippins in our area.
Think of me tomorrow, as I am manning several stalls all day, including bacon butties and sausage sizzle. Montana-Rose is in the cake stand. If you are in Amberley, come on down!
That sounds super easy. Will have to try it
ReplyDeleteVery interesting, this is a unique method. Sounds easy and they look great!
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