I’m getting rather confident in the kitchen now when it comes to baking, the scales and recipes come out less and I’m loving being more experimentative. This being said when my best friend mentioned she was having a baby shower to celebrate her little one coming into the world in a month’s time (I cannot wait!) I casually offered to make the cupcakes and she took me up on the offer.
I loved baking for her and having a reason instead of just causally doing it when I feel like it. When I asked for numbers and she told me to make around 30 I knew I had a challenge on my hands. I have never bulk baked before so I took my trusty Mary Berry recipe which I’ll leave below and is a simple chuck it all together and mix job. I did it in batched of 12 as I was afraid of mucking up something so important... maybe next time I’ll just triple the quantity as it would have saved so much time!
I did all my baking the night before the baby shower and in the morning woke early to start icing and I’m going to big myself up here and say, I did pretty well! I’ve not iced my cakes before – I tried to at Christmas with a chocolate icing, but it looked like a … well you can guess which emoji i'm referring to. So, with a helpful tip from a friend to use the right nozzle (linked here) I was on it. I’m quite impressed, definitely room for improvement but a success non-the less.
So now I feel qualified to enter GBBO and maybe I’ll open up my services to other close friends.
What you'll need
175g butter, cut into large pieces
175g self-raising flour
175g caster sugar
½ tsp baking powder
3 large eggs
½ tsp vanilla extract
How to create...
- Preheat the oven to 180C
- Line a 12-hole muffin tin with paper cupcake or muffin cases.
- Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
- Bake for 20-25 minutes, or until the cakes are well risen and firm on top.
- Transfer to a wire rack to cool.