4 Ingredientscupcakes

TRIVIAcupcake

The term cupcake was originally used in the late 19th century for cakes made from ingredients measured by the CUPFUL. In fact, the earliest documentation of the term

Eliza Leslie’s Receipts Cookbook (YES … It is receipts – not recipes – I googled it!)

The traditional pound cake recipe was easy to remember for its pound of butter, pound

individual pottery cups, ramekins, or molds and took their name from the cups they were baked in.

(what a co-incidence!)

when subject to heat produce bubbles of carbon dioxide gas. These bubbles of carbon

Vanilla Buttercream Frosting (see recipe inside) is still the most popular frosting for cupcakes globally. Remember Frosting is stiffer, pipes well and consists of cream or butter. Icing is a thin and sugary glaze that hardens on cooling.

There is nothing a cupcake can’t solve

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LEMONcupcakes

Makes 12

1 large egg

Beat with an electric beater just until combined, 1 minute.

Divide the mixture evenly among the cups.Bake for 16 minutes, or until a wooden skewer inserted in the centre of a cupcake comes out clean.

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RASPBERRY buttercream

Makes 1 ½ cups buttercream

½ cup (115g) butter, softened

½ teaspoon fresh lemon juice

In a small saucepan heat the raspberries over a medium heat, stirring frequently until they are broken down into a sauce.Reduce heat and simmer until the sauce reduces to about ¼ cup (it will be very rich and concentrated). Set aside to cool.

Continue mixing until smooth. Gradually add remaining icing sugar and mix to desired consistency.

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NUTELLAmug cake

just DELICIOUS!

1 egg

¼ cup Nutella

Add the milk and Nutella and whisk to combine. Cook in microwave for 1 minute.

Let cool a few minutes in the mug before eating.

If you like this; checkout my Microwave Chocolate Mug Cake

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CLASSICcupcakes

Makes 12

1 cup caster sugar

Add the eggs one at a time, beating until smooth.

Add a pinch of salt, and stir to combine.Fill the papers half way and bake for 16 minutes, or until a toothpick comes out clean.Remove the cupcakes from the oven and cool.

Traditional cupcakes are always popular

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FROSTING

VANILLAbuttercream

Makes 1 cup

½ cup (115g) butter, room temperature

½ teaspoon vanilla extract1 tablespoon cream (or milk)

In a bowl, combine butter and icing sugar and mix to combine. Add vanilla and cream and beat until nice and velvety.

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HAPPINESS IS ONLY A

AWAYcupcake

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