Here is your step-by-step guide to making beautiful Victoria Cupcakes.
Regular Oven: 190-200°C
Fahrenheit: 356F
Gas Mark 4.
Electric whisk
Spatula
Muffin Tin, Muffin cases.
150g or 6oz Sugar (Granulated or Caster)
3 Medium Eggs,
150g or 6 oz of Self Raising Flour
1. Cream together the margarine & sugar in a mixing bowl using an electric whisk, do this until the butter and sugar appear a lighter pale colour.
2. Add 3 Medium Eggs (1 at a time). Beat in the eggs one at a time and blast with the whisk after each. You could also add a teaspoon of vanilla or any other flavouring here if you like. Ensure the eggs have combined with the mix, it looks like it may curdle, but this is fine as the ingredients are very wet.
3. Add the self-raising flour to your mix and then whisk on full speed for about 30 seconds or until the ingredients have combined fully. Scrape down the sides of the bowl and then whisk for another few seconds to combine the last bits.
4. Taste the mix with a small teaspoon to ensure the mix tastes ok. If it tastes a little powdery, whisk a little longer and then taste again. (Do not place the spoon back in your mix once tasted).
5. Now split the mixture into 12 muffin cases. I use an ice cream scoop to measure out the batter to make even-sized cupcakes.
6. Place on the middle shelf of the oven and bake for 15-20 mins. (I usually do them for about 18 mins)
7. Once baked, test with a cocktail stick by placing it on the centre of the cake. If it comes out clean, then the cupcakes are baked thoroughly. Remove from the oven once baked and place on a wire rack to cool fully.
Preheat the oven to one of the following:
Fan assisted: 180°CRegular Oven: 190-200°C
Fahrenheit: 356F
Gas Mark 4.
Equipment:
Mixing bowlElectric whisk
Spatula
Muffin Tin, Muffin cases.
Ingredients:
150g or 6oz Margarine or Butter150g or 6oz Sugar (Granulated or Caster)
3 Medium Eggs,
150g or 6 oz of Self Raising Flour
Method:
1. Cream together the margarine & sugar in a mixing bowl using an electric whisk, do this until the butter and sugar appear a lighter pale colour.
2. Add 3 Medium Eggs (1 at a time). Beat in the eggs one at a time and blast with the whisk after each. You could also add a teaspoon of vanilla or any other flavouring here if you like. Ensure the eggs have combined with the mix, it looks like it may curdle, but this is fine as the ingredients are very wet.
3. Add the self-raising flour to your mix and then whisk on full speed for about 30 seconds or until the ingredients have combined fully. Scrape down the sides of the bowl and then whisk for another few seconds to combine the last bits.
4. Taste the mix with a small teaspoon to ensure the mix tastes ok. If it tastes a little powdery, whisk a little longer and then taste again. (Do not place the spoon back in your mix once tasted).
5. Now split the mixture into 12 muffin cases. I use an ice cream scoop to measure out the batter to make even-sized cupcakes.
6. Place on the middle shelf of the oven and bake for 15-20 mins. (I usually do them for about 18 mins)
7. Once baked, test with a cocktail stick by placing it on the centre of the cake. If it comes out clean, then the cupcakes are baked thoroughly. Remove from the oven once baked and place on a wire rack to cool fully.
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