Special Cup Cakes

by Bernadette Longueira

By Bernadette Longueira

Special Cup Cakes

The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for a light cake to bake in small cups was written in American Cookery by Amelia Simmons Recipes Special Cup Cakes European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


3 eggs
1 ½ cups sugar
2 ½ cups four
1 teaspoon baking powder
¾ teaspoon bicarbonate of soda
1 packet glazed cherries
1 ½ cups Maas
1 ½ teaspoons vanilla essence
½ teaspoon salt
12 Cup Cake Cases

¼ cup butter
3 cups of sifted icing sugar
3 tablespoons cream
1 ½ teaspoons vanilla essence


1. Blend together butter and icing sugar to smooth paste
2 Now stir in the cream and vanilla essence making sure paste stays smooth
3. Once the cup cakes are cold decorate with the icing any way you want.

1. Take the glazed cherries and wash the syrup off them.
2. Dry the cherries and cut into half. Dust the cherries well with flour and place to one side.
3. Break the eggs into a large mixing bowl and beat until very thick about 5 – 6 minutes.
5. Nor gradually beat in the sugar.
6. In a bowl place the flour baking powder, bicarbonate of soda and salt. Mix well together with the back of a table knife.
7. Fold in the flour mixture alternately with the Maas. Making sure that a smooth mixture is reached.
8. Now gently fold in the cherries.
9. Place the cupcake cases in muffin pans and fill them ¾ full with the cake mixture.
10. Place in a pre-heated oven 180°C until a skewer inserted in comes out clean. A Golden Brown11. Remove from oven and Pattie pans and place on a wire rack to cool.


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