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Cup Cakes
The Edmonds recipes for Cup Cakes, Butterfly Cakes and the variations, Queen, Orange and Chocolate
Ingredients
125 g butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 eggs
1 cup Edmonds plain baking flour
2 teaspoons Edmonds baking powder
1/4 cup milk
Preparation
Cream butter, vanilla and sugar until light and fluffy
Add eggs one at a time, beating well after each addition
Sift flour and baking powder together
Fold into creamed mixture
Stir in milk
Place 12 paper patty cases in patty tins
Spoon mixture evenly into paper cases
Bake at 190°C for 15 minutes or until cakes spring bake when lightly touched
Transfer to a cooling rack
When cold decorate as desired
Butterfly Cup Cakes
Cut a slice from top of each cake
Cut this in half
Place a teaspoonful of Butter Filling or whipped cream in each cavity
Arrange wings on cakes
Dust with icing sugar
Queen Cup Cakes
Stir in 1/2 cup sultanas before adding milk
Orange Cup Cakes
Omit vanilla essence
Add two teaspoons grated orange rind.
Ice with Orange Icing
Chocolate Cup Cakes
Omit two tablespoons measured flour
Replace with 2 tablespoons cocoa
Ice with Chocolate Icing