These were the first proper cupcakes I have made. I have reached the conclusion that I am not a fan of making cupcakes - I prefer big masterpieces; cupcakes require too much detail and are difficult to transport. Plus I need to figure out how to transfer equal amounts of mixture into cake cases without it massively over flowing when it rises. It comes with practice.
These butterfly cakes were made using 200g of butter, 200g of Caster sugar, 4 eggs, 200g of self raising flour and then for the butter cream topping: 160g of butter, 300g of icing sugar, 3 table spoons of milk, blue and red food colouring and mixed-fruit jam - then topped off with a sprinkle of icing sugar.
I made 24 in total but I reckon the mixture could easily have stretched to 30.
I think I will make muffins next - you don't have to worry about its prettiness. I've got two I'd like to try next - the classic chocolate chip muffin and the healthier banana and carrot muffin.
Can you spot any of mine?
Olola
x
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