The formula became known as the one-two-three-four cake, and today’s cupcakes are mostly still made with similar traditional cake ingredients.
(she just called it cupcakes, but to me it looks really royal-looking, especially with the icing)
125g caster sugar
125g soft unsalted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
Half a teaspoon real vanilla extract
- Preheat the oven to 200 degrees Celsius and line the tin with the muffin cases.
- It couldn’t be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.
- Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
- Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
- I know it looks as if you’ll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.
- Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.
- Once they’re cool, use teaspoons to coat the cupcakes with icing and leave each a moment to dry only slightly, on the surface, before sticking on a rose, daisy or whole stash of decorations.
2 egg whites
juice of 1/2 lemon
- Whip icing sugar and egg whites till peaks formed. (For sweeter icing, use up to 350g of icing sugar)
- Add in juice of lemon and continue whipping till glossy and of spreading consistency.
- Top cupcakes with icing. Serve.
Just a handy tip, in order to prevent the cake batter to become tinted, freeze the berries before folding it into the batter to prevent breakage.