Our Moist Light and Spongy Cupcake Recipe.

Our Cup Cake Recipe – The Bread Crumb Method

 

Here at The Cake Decorating Academy, we have tried everything, over the 12 years we have been teaching, and this recipe and method knocks spots off everything else we have ever tried.

(We have taken the liberty of providing you with links to Amazon, to make shopping far easier for you, and save you traipsing around trying to find stuff, and most are next-day delivery, and at a very good price. Or use it to illustrate exactly what we mean by clicking the link.

We have tried to be frugal for you, but sometimes we have recommended the tried and tested ingredients, which may be branded as we find using the best ingredients, brings the best results!)

 

Ingredients for 24 basic cupcakes (Double or half for less or more)

270 grams of Caster Sugar
240 grams McDouglas Self Raising Supreme Sponge Flour
3 tsp Baking Powder
80 grams Vegetable Spread containing buttermilk ( Clover, Utterly Butterly, etc. Look on the ingredients)
195 mls Full Fat Milk
2 medium Eggs
2 tsp Vanilla extract

Mix the flour and caster sugar in a bowl. Add the vegetable/butter blend until the mixture has the appearance of fine bread crumbs.
Combine the milk, eggs, and vanilla extract in a bowl and whisk.
Add half this mixture to the dry ingredients, and gently fold in. Do not whisk.
Add the remaining milk mixture and whisk gently by hand until just combined.
Use a 5cm Ice Cream Scoop to grab the mixture, and level it off, before ejecting it into each case.
Bake at 180C (160C Fan ovens) Gas Mark3/4 for approx 15 minutes, turn halfway until a skewer
inserted into the cake returns dry.

NOW TAKE A LOOK AT OUR TOP TIPS FOR ACHIEVING AMAZING CUPCAKES – TOP TIPS !!!!

Cupcake Cases

*We actually use Muffin Cases at The Cake Decorating Academy, for our cupcakes, and we use Muffin Tins to bake them in. We find that
cupcake/fairy cake cases are too small and dry out far too quickly. Most Muffin Cases are made of paper and can turn translucent when baked. We, therefore, suggest that you double or triple the layer of cases or use a Coloured Foil Muffin Case if you don’t want this to happen. You can
also Cover when your cupcake cases when they are finished to hide the ugly cases. Do not bake in these!

*The amount of batter in a muffin case is again trial and error and can vary according to the recipe. A rule of thumb is to fill to just above the halfway line, and you can’t go wrong.

*Finally, we use a 5cm Ice Cream Scoop (level filled) to ensure uniformity. It’s quick, easy, and less messy. Scoop, eject, scoop!

DON’Y FORGET TO TAKE A LOOK AT OUR TOP TIPS FOR ACHIEVING AMAZING CUPCAKES – TOP TIPS !!!! 

 

Last, but not least…

 

The best ingredients for the best cakes !!!! 

* Never store your cakes in the Fridge, and never store them in an airtight container. This will make them sweat, and the case may come away from the cupcake. Cupcake boxes are perfect as they allow a little air to flow.

* Once you have added your McDougals Supreme Sponge SR Flour, and the mixture is wet (eggs/milk added ) never ever beat the batter! Just fold until everything is combined. Beating affects the gluten in the flour and tightens it, and the cake might not rise. We like making our cupcake batter to be combined by hand to ensure we don’t over beat, and flatten our cakes. Forget your mixer here !!!

 

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