If I’m not reading, you can find me in the kitchen baking. It’s been a hobby of mine since I can remember. My mother would spend hours teaching me new things to make, from cakes, fudge, jam, bread, truffles and so much more.
Since we have all been in isolation because of the global pandemic, I’ve noticed a lot more people are baking. And I’m also baking mad in my home too.
My favourite thing to bake is cupcakes. I have the recipe ingrained in my brain so I don’t even need to check the quantity of the ingredients. It’s a really simple recipe that I hope you can enjoy too.
I chose the rose from Beauty and the Beast as inspiration for this cake because I love the book and film. I couldn’t find red icing though, but that doesn’t matter, choose your favourite colour.
Ingredients (serves 12):
For the cake
175g caster sugar
175g self-raising flour (McDougalls will make them rise just perfectly)
175g margarine/ butter (Stork is the best to get the cupcakes all fluffy)
1 teaspoon baking powder
For the icing
280g Icing sugar
1/2 teaspoon of vanilla extract
Add a few drops of food colouring if you wish too.
(45 minutes total for preparation and baking time)
Heat oven to 170C/ Gas Mark 6 and place the cupcake cases onto the baking tray.
- Place the butter and sugar into a bowl and whisk until light and fluffy.
- Sieve the flour and baking powder into the mixture.
- Break the eggs into a separate bowl and whisk.
- Add the whisked eggs to the bowl containing the rest of the ingredients and mix it all together. I would use an electric whisk as it’s easier. Don’t mix it for too long otherwise you will end up getting air bubbles in the cakes.
- Spoon the mixture into the cupcake cases. Don’t fill them too high because they will rise while cooking.
- Bake for 20-25 minutes or until golden brown. If you stick a knife in the cake and it comes out clean, then it’s done. If the sponge bounces back that’s a sign of a great cake too.
- Leave the cakes to cool on a rack while you start on the icing.
- Sieve the icing sugar into a bowl and add the butter. Mix together until it looks light and creamy.
- Add the vanilla extract and food colouring to the mixed butter and sugar and stir well. If the mixture is too thick, add a very small amount of milk (teaspoon) and mix again. Add more milk as needed.
- Once the cakes are cool. Scoop the icing into a piping bag. To achieve the rose, start piping with the nozzle in the middle of the cake and then move your hand in a clockwise motion, slowly moving away from the centre. Keep squeezing the icing out as you move, don’t stop. I would recommend the Wilton 2D and 1M nozzles.
- If you struggle to create the rose effect, slice a circle in centre of the cake and slowly cut a thin layer away, squeeze the icing from the piping bag into the small gap in the cake (it doesn’t matter what it looks like but move your piping bag in a circular motion) and place the sliced piece of cake back on top. It will look like a hidden rose.
What is your favourite recipe? Let me know by commenting below. Follow me on Twitter and Instagram too – @bookwormgirl_24