• Sweet 16 Cup Cakes

    Posted on January 20, 2013 by in Celebrations, Desserts, Parties, Recipes

    This post is also available in: Bulgarian

    Cup cakes 600

    Our little one has a birthday. More radiant than the sunshine, always happy now she is growing up and turning 16. Taking days for preparation, we have carefully orchestrated a surprise birthday party, inviting her best friends for a day out in the city. Nothing could be compared to our triumph hearing her joyous scream of happiness when she unexpectedly opened the door and saw her friends standing there.

    Suddenly, the house was full with laughter, constant giggling and chatter, only quieting down for a moment of wonder when we presented to them these funny, delicious and fabulously decorated home made cup cakes.

    Ingredients

    For the cup cakes

    1. 150g self-raizing flour
    2. 150g butter
    3. 150g caster sugar
    4. 1 vanillas
    5. 2 eggs
    6. 2 tbs milk

    For the decoration

    1. 1 package Dr. Oetker cup cakes vanilla topping
    2. 1 package Dr. Oetker cup cakes chocolate topping
    3. 1 package Dr. Oetker sugar pearls

    Method

    1. Beat the butter, sugar, salt and vanilla together until smooth and creamy.

    2. Mix in the eggs until well incorporated, scraping down the sides of the bowl at least once. Add the milk and mix well.

    3. Add the flour and mix just until incorporated.

    4. Using two spoons, filling the mixture into the cup cake forms.

    5. Preheat the oven to 195C, put the cup cakes in the oven and bake for at least 20 minutes.

    6. Once the cup cakes have been baked let them cool down completely before starting the decoration. Using Dr. Oetker cup cake toping decorate the cup cakes following your imagination.

    Tips

    Even though similar cup cakes are slightly different from muffins. There is no need for them to form a rounded dome, they should stay flat in order to leave space for decoration topping. Form a series of errors I have concluded to myself, that I cannot use my muffing trey form when making cup cakes. If I do, their mixture melts during the first five minutes while being in the oven, making them sink to the bottom of the muffins form and as a consequence I always end up with cylinder looking cup cakes with a rounded dome. If I do not use a muffin form however, I risk the chance of letting the cup cakes enlarge their size and taking random forms rather then the beautiful round shape with a flat top that one may expect from a cup cake. To resolve the problem, I have experimented with something different this time. I have placed every single cup cake into a regular coffee cup and I have put them on a trey in the oven. The size of the coffee cups is perfect for supporting the natural form of the cup cake, letting them enlarge their size but still retaining their perfect round shape, raising on top, but remaining flat on the surface. Perfect solution, and perfectly shaped cup cakes.