| RECIPE
OF THE MONTH |
 | Easy mango Ice Cream | | Easy mango Ice Cream | | Read More.. |
|
|
Have your cupcake & eat it too
|
Delightful morsels popular with all ages
"I cannot resist, either in the making or the eating, a cupcake," Nigella Lawson observes in Forever Summer, her 2003 cookbook. And what's to resist?
Most cupcakes are no more difficult to prepare than muffins; they're simple to transport to parties or picnics or anywhere, and easy to serve -- no cutlery needed. Plus they're fun to eat.
Sure they're an indulgence, but when cupcakes are made well, with good ingredients, they're a yummy one.
And with the hot weather drawing to a close, bored kids hanging out at home will appreciate making, baking, decorating and eating a batch of colourful cupcakes.
It's a cakewalk
Cupcake-making tips
- Bake cupcakes in standard-size muffin pans. Paper liners, or baking cups, are fine for all but the moistest or densest cupcakes.
- Any cake recipe should work as cupcakes -- but cut back the baking time. Most average-size cupcakes take just 20 or 25 minutes in a 350F (180C) oven.
- Cupcakes can be frozen, unfrosted, once cooled. Freeze on a tray, wrapped in plastic. Then stack the frozen cupcakes between sheets of waxed paper and wrap them in plastic wrap.
- No need to fuss about frosting: Just spread a dollop over the cooled cupcake tops with a butter knife or back of a spoon. Or use whipped cream.
- Food colouring goes a long way. Try using a toothpick dipped in the colouring to tint a frosting.
- The sky's the limit when it comes to decorating with candies. Let kids pick a few favourites, like sprinkles, gummy bears and Smarties.
|
| back to recipe list |
|
| WEB
SEARCH |
Search
The Web with
 |
|
