Standard “cake club” recipe
1) Preheat oven to GM4/1750c
2) Place 18 paper muffin cases in muffin tins
2) Put all cake ingredients in a large bowl and whisk with an electric whisk for 2 mins (longer if using a wooden spoon!)
3) Spoon the mixture using a teaspoon into the muffin cases
4) Bake for 20-25 mins or until cakes are springy to touch
5) Meanwhile, make icing
a) beat butter until smooth
b) gradually stir in sugar and vanilla essence
c) beat well with electric whisk until smooth
d) leave in fridge for 15 mins before using
Variations:
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makes 18
225g/8oz soft butter
225g/8oz caster sugar
225g/8oz self raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla essence
icing
180g/7oz icing sugar
100g/4oz unsalted butter
(softened in microwave for a few seconds)
2tsp vanilla essence
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1) choc cup cakes
a) butterfly style:
cake: replace vanilla essence in cake mixture with 2 tbs cocoa powder
icing: replace vanilla essence with 2 tsp of cocoa powder dissolved in 4 tsp of boiling water; put inside cakes by removing a cone shape or making wings
b) plain style:
cake: replace vanilla essence in cake mixture with 2 tbs cocoa powder
icing: instead of icing pour over recently melted chocolate (approx 200g)
variation: insert M&M’s while choc still warm
2) mocha and walnut cup cakes
cake: add 100g/3 ½ oz chopped walnuts
icing:
· 225g/8oz unsalted butter
· 340g/11 ½ oz icing sugar
· 1 tbs instant coffee granules combined with
1 tsp hot coffee
· 1 tsp vanilla essence
· spread thickly (1cm) over top of cooled cakes
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3) colourful cup cakes
a) butterfly style:
cake: stir in 110g/4oz sultanas just before putting in cases
icing: add a few drops of food colouring then put inside cakes by removing a cone shape or making wings
b) plain style:
cake: stir in 110g/4oz sultanas just before putting in cases
icing: make a glace icing to spread over top of cakes:
· 8oz icing sugar,
· few drops of vanilla essence
· 2 tbs hot water
few drops of food colouring (make in two batches if two separate colours required)
“cake club” quantity also makes a big rectangular cake if placed in a 20cm x 30cm, greased and lined tin. Cook for 30mins or until a knife comes out clean.
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