Wednesday, 12 December 2012

Cupcakes baked in a cup




Cupcakes are much derided these days, rather like 'yummy mummies'. That bastion of feminism, The Guardian, seems to be carrying pieces that are prejudiced against yummy mummies. Why? This is just dislike of uppity women who are 'yummy' because they've kept their figure and their looks, even though they've had children. Good for them!
But of course as we know, women who've had children should keep quiet, frumpy and stay indoors. 
The original cupcakes were called that because they were baked in tea cups (in a range cooker as it cooled off). I figured I'd try the same thing. After all porcelain and pottery are baked in a kiln at a very high temperature so an oven should be safe.
Less washing up and they look cute! Just like yummy mummies in fact...

115g sugar
115g flour
115g butter, room temperature
2 eggs, room temperature
Vanilla


Butter Cream icing

300g icing sugar
150g room temperature butter
A few drops of milk
Sprinkles


Pre-heat oven to 150 C
Next just put all ingredients into a bowl then mix till smooth.
Using butter or a vegetable oil spray, grease the insides of your tea cups. You could also put a sprinkling of flour inside.
Spoon the cake mixture into your tea cup. Place the teacups onto a baking tray with a teatowel in the bottom as an extra failsafe in case of cracking. Bake in the preheated oven for about 15 minutes or until a skewer inserted in the centre of a cake comes out clean. Aga instructions, I did this on the bottom shelf of the baking oven.
Leave the cups to cool.
Mix up the butter cream icing by mixing together the icing sugar, butter and a little milk until it binds, not too sloppy. 
Scrape with a palette knife onto your cake or pipe. 
Add sprinkles and have a nice cup of tea. 



6 comments:

  1. Love these old fashioned cup cakes - giving this a go this weekend!

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  2. Brilliant! This is a cupcake I can get on board with.

    Modern cupcakes are all "SQUEEE! Glitter and pink and pretty and and and!" with a too-high ratio of buttercream to a too-flavourless cake. I'd just rather have a slice of proper cake.

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  3. What a clever idea...yummy, mummy, scrumptious cup cakes.

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  4. Magnolia: let me know how it works out! Maybe don't use your best cups?

    Lizzie: My only complaint about cupcakes is when they are made with that pre made fondant icing and look brilliant but taste really stale. I have to admit I fucking love frosting and could easily just squirt the icing bag into my mouth. But a truly brilliant baker, you are right, the cake speaks for itself. Really good cake doesn't even need icing.
    MMRG: thank you! Myself I'm a supersize yummymummy. More bang for your buck. ;)

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  5. We live in Germany and cupcakes haven't made it here yet (neither have many things, we're kind of stuck in 1985) and I make them for my German friends - they think they are flipping amazing.

    Having a cupcake and Champagne party on the weekend and making four different kinds of cupcake, as well as my always requested Aussie classic, Lamingtons!

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  6. ... And now I'm hungry!

    This looks really, really good -- I'm definitely going to be trying this once I end up somewhere with a kitchen! :)

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