Trial and Error ......
......... I have been looking for a while for a recipe for cupcakes that will keep well (as some of you know). I'm relatively new to this cupcake lark ...... well, at least new to serious cupcakes! ....... and I wanted to have the option to make and decorate them in advance as I do my cakes.
I know my madeira recipe keeps very well, so when I made the bike cake I pinched a bit of the mixture to make a few cupcakes out of it so that I could test them at intervals to see how long they would keep before they became inedible!
I know this is not a true cupcake mix and although not as light, it translates pretty well I think ....... this cut cake is five days old, has been stored in a "Lock 'n Lock" container NOT frozen, and is still beautifully moist!
I will make these deeper but I didn't want to pinch too much mixture for this trial and the left-over teaspoon of buttercream was only slapped on for the photo ...... I didn't have enough to pipe!
I have two lovely sounding recipe's of Kathryn's (4GoodnesCake) to try this week as well, but already I'm feeling far less stressed at the prospect of now not having to make and decorate millions of cakes in one day!
(If anyone wants this recipe I'll gladly post it later)
Sorry for the delay ..... busy day compounded by a flat battery! :o(((
This quantity makes an 8" square cake or a 9" round cake.
Plain flour: 500g (1 lb)
Baking powder: 2 teaspoons
Caster sugar: 425g (14 oz)
Soft margarine: 425g (14 oz) ........ I use the UK's "Stork"
Size 3 eggs: 7
Milk: 3 1/2 tablespoons ....... for a citrus cake replace the milk with lemon, orange, or lime juice and add a teaspoon of grated rind.
Approx. cooking time: 1 3/4 - 2 hrs
Grease and line a deep cake tin. Sift the flour and baking powder into a mixing bowl. Add the sugar, margarine, eggs and milk or juice. Mix together with a wooden spoon and then beat for 1 -2 mins until smooth and glossy.
Alternatively, use an electric mixer and beat for 1 minute only.
Add any flavourings if required and blend in well.
Place the mixture in the prepared tin and spread it evenly. Give the tin a sharp tap to remove any air pockets. Make a depression in the centre to prevent it rising in the middle too much.
Bake in the centre of a preheated oven at 160*C .... 350*F ... or 140*C in a fan oven, for the time specified or until the cake springs back when lightly pressed in the centre and/or a skewer comes out clean.
Leave the cake to cool slightly in the tin, then remove and let it cool completely on a wire rack. Wrap in clingfilm or foil and store in a cool place.
( The cupcakes made with this recipe took about 15 mins to cook )
* Hints * :
I usually put my cake tin on top of brown paper on a baking tray and I wrap the outside of the cake tin with a WET crepe bandage! This was a tip I was given ...... it keeps the cake moist and with a bigger cake it prevents the outside from cooking too fast.
If you find the top is browning too fast, then cover it with greaseproof paper for the last 20 mins or so.
I love this cake because it really is a "no-brainer" ...... just bung everything in the mixer and turn it on !!!!!! :o))))
It keeps really well and is brilliant for carving!
I once made this recipe as a Birthday Cake for a lady who was unfortunately taken ill before her party. They decided to keep the cake just as a centre piece for her delayed party one MONTH later ...... but in the end they cut the cake "just to see" and I am told it was perfect ..... moist and delicious! The cake had been iced which of course helped seal it, but it had not been frozen .... just kept in a cardboard box. I'm not suggesting you keep your cake for a month (!) but it does keep well.
My recipe book has the quantities for a large range of cake sizes and I'll post them to the *cupcake artists group* over the weekend for you as I find this chart invaluable.