I’ve been worrying slightly of late that food blogging might be bad for my health (well, I say worry, it was maybe for about 30 seconds). I figured that the act of blogging has encouraged a dramatic increase in the amount of cake baking that goes on here and in the long term this would almost certainly result in all sorts of cake related medical maladies (not sure what these would be though :D). So it was with great relief and a happy stomach that I realised that there are now no cake recipes on the front page of the blog (I know how did that happen?) which seemed like reason enough to get baking again.
With only the two of us about this week, we decided that cupcakes were the way to go as any spares would freeze really well, so we needn’t worry about chomping through a whole cake before it gets past it’s best. Now, I say we decided on cupcakes, but mid baking Sam decided to spoon a batter mix designed for 16 cupcakes into just 12 rather full cupcake cases, math has never been her strong suit 😛 I’ve added timings for both dainty little cupcakes and deliciously big cupcakes just encase you fancy making some supersize ones too :D.
Almond iced buttery cupcakes (makes 16 cupcakes or 12 muffins)
For the cupcakes:
2 large eggs
2/3 cup sour cream (or yogurt)
1 teaspoon vanilla extract
2 cups plain flour
1 cup caster sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
170g butter at room temperature (12 tablespoons for folks without scales)
For the almond icing:
1 cup icing sugar
1/2 teaspoon almond extract (or flavouring)
1 tablespoon cold water
1) Mix up some wet stuff – In a small bowl whisk together the eggs, vanilla and sour cream until combined. Don’t worry too much if the sour cream goes a little lumpy as these will get worked out in the batter.
2) Make some cake batter – In the bowl of your stand mixer, stir together the flour, sugar, baking powder, baking soda and salt. Next add the butter and with the mixer running on a low speed slowly pour in the egg and sour cream mix. When all the wet mix has been combined turn up the mixer to medium and mix for a couple of minutes until smooth and creamy.
3) Ready to bake – Spoon the batter into either 16 cupcake cases or 12 muffin cases if you fancy some slightly larger treats. Place in a preheated oven at 175ºC (350 F) for 20 to 25 minutes (or as long as 30 minutes if you are making giant muffin size cupcakes) until a light golden brown and a wire skewer inserted into the center comes out clean.
4) Cool and make some icing – While your cupcakes cool on a rack, get a small bowl and mix together all the icing ingredients. The mix should be runny enough to pour off a spoon but still hold its shape. You can easily adjust the consistency with a bit more water or icing sugar as required.
5) Ice your cakes – Set your cooling rack over a baking tin or some foil and drizzle the icing over all your cupcakes, zig-zagging to and fro across each one.
For those of us in the UK this weekend, it looks like we may have to hide from the ice and snow, so definitely a great reason to get in the kitchen and baking. For all you lovely American readers, I’m sure sure some cupcakes would be appreciated by anyone glued to the TV to watch the Superbowl! I’ve tried and still don’t get what’s going on with American Football sadly, a project for another day however; I’m not sure the boss would appreciate me staying up until 4 in the morning before work on Monday to watch. We hope you have a great weekend whatever you end up doing 🙂