cake – Page 4 – Bakerholics Anonymous

This is my absolute favourite vanilla cupcake recipe adapted from my absolute favourite cupcake cookbook (and that’s saying something because I have A LOT), ‘The Crabapple Bakery Cupcake Cookbook’ by Jennifer Graham. I’m not paid or employed by them (promise!) but I have tried so many cupcake recipes in my time, and have found this book to contain many of the best (as well as providing fabulous decorating ideas).

Anyway, now my spruiking is out of the way… This vanilla cupcake recipe produces cupcakes that are full-flavoured, not overly sweet or cloying with a beautiful, delicate texture. You can ice them any way you like – I love vanilla buttercream, but you can just as easily ice them with chocolate icing, plain glacé icing or fondant icing as I have done directly below. Perfect for birthdays, picnics, afternoon teas or anytime you have a hankering!

E's birthday party and netball 044

Ingredients (makes 24+ cupcakes)
2 ¾ cups plain flour
2 tspns baking powder
200g unsalted butter, softened
1 ¾ cups caster sugar
4 eggs
1 tblspn vanilla extract
1 cup milk

Method
Preheat the oven to 170°C (150°C-ish fan forced). Line two 12-hole muffin trays with patty pans.

Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.

Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture).

Spoon mixture into the patty pans (filling each about 3/4 full) and bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.

I have a thing for orange cakes. I’m not really sure why, I’m not a fan of most fruit cakes, but orange cakes fall into a category of their own. The original recipe for this pairs the cake with a simple glace icing flavoured with orange juice but I found that a cream cheese icing works better for a stronger, less sickly-looking cake. Here I have gone over the top with fresh roses and white chocolate shavings but you can decorate it as simply as you like.

Ingredients (serves 12)
250g softened butter
2 tblspns finely grated orange rind
1 ½ cups caster sugar
4 eggs
1 ½ cups self-raising flour
½ cup plain flour
¾ cup orange juice

Icing
30g softened butter
80g softened cream cheese
1 tsp finely grated orange rind (although I tend to add a bit more – up to you!)
1 ½ cups icing sugar mixture

Method
Preheat oven to 170°C. Grease a deep 22cm round cake-pan; line base and sides with baking paper, extending it 5cm above the top of the pan (this will make getting it out easier and will assist with the cooking process).

Beat butter, rind and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Mix in flour and juice in two batches.

Pour the mixture into the prepared tin and bake for approximately 1 hour and 10mins then carefully turn onto a wire rack to cool.

Place cake top-side up onto a serving plate or cake stand then spread cold cake with icing and decorate as desired.

To make the icing, beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.

E cookbook 3 012 Adapted from the Australian Women’s Weekly’s “Buttery Orange Cake” in the 2002 ‘Best Food’ cookbook.