Today we are talking cupcakes, because that’s what I made this week. This was really in reactions to having a friend of mine asking questions about baking and wanting some tools to get him started which lead us to a Micheals discussion.. which lead me to Micheals to buy some new pipping tips and here we are.
- 1/2 cup vegetable oil
- 1 cup water
- 2 large eggs
- 1 cup half a half cream
- 1 tbsp vanilla
- 1 tsp salt
- 3 tsp baking powder
- 2 cups sugar
- 2 1/2 cups flour
- Pre-heat oven to 350F
- Mix all wet ingredients in a large bowl until well combined.
- Add all dry ingredients excluding flour and mix until well combined.
- Gradually mix in flour until mixture is smooth.
- Grease a muffin tin with butter (or) place liners into the pan. Fill each half way with batter.
- Bake 15-17 minutes or until a toothpick comes out clean when stabbed into the centre of a cupcake.
- Let cool completely before frosting.
It may sound a little odd, but I find pouring the batter into a large bottle makes pouring the batter into the tin much easier as you can control flow better. If you want to try this, make sure the funnel you use has a large enough tip that the batter can flow through well to load the bottle. Recipe yields 18-24 cupcakes.
- 1 cup room temp butter
- 2 tbsp vanilla (or maple)
- 4 cups icing sugar
- Cream the butter in a bowl until completely smooth, add in vanilla and mix thoroughly.
- Gradually add in powdered sugar, one cup at a time, fully mixing in the sugar before adding in more.
- Add in colouring if desired.
- Refrigerate if it won’t be used right away.
- ** In order to do the roses I used the tip below.
When working with buttercream it is important to remember that temperature will change everything. Warm buttercream is easier to work with but needs to be cooled to ensure it doesn’t droop or melt. Cool buttercream is very difficult to ice with as it is too firm to push through the tips easily. Body temperature is slightly higher than the desired warmth for buttercream, but using the heat from your hand to warm up the cream nearest to the tip will allow you easier icing.
Another thing that I see a lot is over packing the bag. You can always add more later so don’t fill more than halfway or you will have more icing than you can easily push out of the bag with your grip strength.