{Who am I kidding, I'll never bake, ha} And that is exactly the reason why my friend Tracy
has offered to share her amazing talents and recipes on SFL.
I bring you, ladies and all you still-hesitant-to-bake-girls, 'Getting Baked with Tracy'.
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Light Fairy Cupcakes by Tracy Hancock
My first baking memory is rolling sticky ginger
biscuit dough into balls in my Ouma’s kitchen with my
cousins and the smell of the
freshly baked biscuits filling her house. After that my school holidays were
filled with baking recipes my Ouma pulled out of her Huisgenoot magazines. So,
when I headed to high
school and Home Economics was a subject I didn’t think
twice. This easy cupcake recipe, courtesy of my
Home Economics’ teacher,
produces light, cute treats that are great for a tea party with the girls or
any
light hearted event.
Light Fairy Cupcakes
{roughly makes 12}
Batter
(500 ml) 250 ml cake flour
(2 ml) 1 ml salt
(12.5 ml) 7 ml baking powder
(150 g) 75 g soft baking margarine or
butter (salted butter is fine)
(200 ml) 100 ml sugar
(2) 1 large egg
(+/- 50 ml) +/- 25 ml milk
(2 ml) 1 ml vanilla essence
{the measurements in brackets are if you would like to double the recipe}
Icing
450 g icing sugar
450 g icing sugar
250 g soft baking margarine
2 ml vanilla essence
2 ml almond essence
For the cupcake batter: Preheat oven to 220̊C.
Sieve flour, salt and baking powder into a medium bowl. Soften
margarine/butter with a wooden spoon in a large mixing bowl. Add sugar to margarine/butter one teaspoonful at a time, beating well after each addition
using an electric beater. The mixture should be light and crumb-like. Beat the egg lightly with a fork. Add it to
the mixture using the
same method when incorporating the sugar. The mixture
should be creamy and a lighter shade.
Fold in half of the dry ingredients and a little milk. Be gentle. Do not
mix in the dry ingredients as this
will remove the air that you have worked
into the mixture. Fold in the rest of
the dry and ingredients
and milk. Add vanilla essence. The mixture must be a
soft, dropping consistency. If it seems too dry,
add a drop of milk. Fill the
paper cups with a about a dessertspoonful of the mixture. Bake at once for
10
to 15 minutes. Cool on a wire rack and decorate as desired.
For the icing: Cream the margarine against
the sides of a large mixing bowl using the back of a wooden
spoon. Add essences
and beat, using an electric beater, until the mixture is light and fluffy. Sift
icing sugar
and add icing sugar 1/3 at a time, mixing well after every
addition. Add some milk to soften, if needed.
Add desired colouring. Be careful
not too add too much colouring; a little goes a long way. Decorate
with
vermicelli or sprinkles; there are a lot of fun options available
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Enjoy! Send us some recipes you would love us to try!
*All images and recipes by Tracy Hancock. Please give credit where credit is due.
3 comments:
These look delicious! Did the Tracy that I've met bake them!?
xxx
Jenna
I love love LOVE cupcakes but have never made them from scratch. I'm defintiely going to have to give this recipe a try! They look delicious!!
YUM, I love cupcakes and those look soo good! I'm a new follower :)
-Sharon
The Tiny Heart
Sept. Group Giveaway!
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