Cupcakes

Latest comments and suggestions

• Christine Child

  2008-05-21 23:12:07.812887

  Christine Child commented on this recipe

  There is no amount for the caster sugar!

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• aonehomecare

  2008-05-26 14:42:09.644018

  aonehomecare commented on this recipe

  Can anyone tell me how much caster sugar to put in the cake mixture please. Thanks.

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• Lynda

  2008-06-02 17:42:10.546377

  Lynda commented on this recipe

  Try using 200g of caster sugar!!! Works wonders....delicious! :)

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• maryclifford

  2009-04-05 02:40:56.125876

  maryclifford commented on this recipe

  200g caster sugar

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• yummy mummy

  2009-06-27 15:27:54.191954

  yummy mummy commented on this recipe

  What is the best way to ice these little gems.. I would like to make them for my little boys 6th birthday ?

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• Monky

  2010-01-24 00:54:25.240287

  Monky rated this recipe

  

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• greenlung

  2010-04-07 20:47:03.300526

  greenlung rated and commented on this recipe

  

  Easy and yummy.... Did these first with my six year old, and the result was the lightest cup/fairy cakes I have ever had. Iced them with icing sugar and butter icing we also make some chocolatey (cocoa mixed with some milk). Made them since and not as light, obviously needs a child's hand. These are a hit, now feature as our birthday cake of choice. thanks.

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• canuck of north london

  2010-05-15 16:26:38.10015

  canuck of north london commented on this recipe

  CASTER SUGAR; The standard is that the weight of butter equal to the weight of sugar.

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• Northern Nigella

  2010-05-20 17:27:17.831135

  Northern Nigella rated and commented on this recipe

  

  Excellent, I made a large batch - bumped the quantities to 250g on flour, butter & sugar and an extra egg, my family loved them. A usefull tip would be to use muffin cases or as deep as you can find bun cases as you want room for icing and a deeper case encourages a better rise. I watched mine very closely in the last minutes of cooking and removed a few minutes before time and they were perfect - my oven is mega quick and I didn't want them to dry. I also double cased them for shape retention and moisture - as a guide for standard white muffin cases I filled the 2/3rd full and 250g quantity made 21 large cup cakes. I used a stiff icing sugar topping so the icing flooded the top of the case and looked flawless and anothe tip is to use the juice of the lemon to make the icing so that it's not too sweet - yummy

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• Good Food

  2010-11-19 15:15:10.325645

  Good Food commented on this recipe

  How much sugar does this recipe need. It does not say

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• felicitycornish

  2011-08-18 09:47:17.492477

  felicitycornish rated and commented on this recipe

  

  I made the cupcakes exactly as the recipe says and it worked a treat - delicious! I iced some with ready to roll icing and some with buttercream and they were really nice.

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• Myra

  2012-01-17 01:24:44.404308

  Myra commented on this recipe

  Cup cakes for birthday at the pre-school. very good indeed!!

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• Silversurfer

  2012-02-01 11:49:05.134413

  Silversurfer commented on this recipe

  This is the old 4-4-4 basic 'sponge' recipe my mum used to make: 4oz sugar, 4 oz butter, 4 oz flour (and 2 eggs). I'll stop hunting now and just go back to the old tried and tested...you can add sultanas, chocolate (chips or liquid), cranberries whatever and they will come out fine...and a lot less calories than some of the other basic cup cake recipes... No not counting but no point over-eating!

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• Debbie

  2012-02-09 09:50:27.506717

  Debbie commented on this recipe

  can these be frozen

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• Fopsters

  2012-03-17 12:54:41.345157

  Fopsters commented on this recipe

  We've made these a few times now and they taste really lovely, very light and moist. I'd love to comment on how long they stay fresh for but they just taste too good...........!!!

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• rona

  2012-03-22 10:11:59.321713

  rona rated and commented on this recipe

  

  Yum! Made many buns in my time but these were very good. I added choc chips into the mix. Absoulutely perfect!

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• MarielleB

  2012-06-03 19:11:57.31545

  MarielleB rated and commented on this recipe

  

  Brilliant! Although, I didn't use any jam, just the others and no lemon either.

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Ingredients

• 200g butter , at room temperature
• 200g caster sugar
• 4 eggs
• 200g self-raising flour
• 1 lemon , zested
• 3 tbsp apricot jam

FOR THE FONDANT ICING

• 1 box ready made fondant icing
• 2 tbsp caster sugar
• food colouring , for decorating
• sugar flowers, for decorating
• 2 tbsp liquid glucose

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Difficulty and servings

Makes 24

Preparation and cooking times

Ready in 1 hour, plus cooling

Ingredients

• 200g butter , at room temperature
• 200g caster sugar
• 4 eggs
• 200g self-raising flour
• 1 lemon , zested
• 3 tbsp apricot jam

FOR THE FONDANT ICING

• 1 box ready made fondant icing
• 2 tbsp caster sugar
• food colouring , for decorating
• sugar flowers, for decorating
• 2 tbsp liquid glucose

Per cake

227 kcalories, protein 2.4g, carbohydrate 38.5g, fat 8.1 g, saturated fat 4.7g, fibre 0.3g, salt 0.27 g

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