This Thursday 23 April marks the fourth birthday of local mobile afternoon tea emporium and baking school Room Forty. As you’ll be aware, I have been doing weekly LIVE bake alongs for Warrington Guardian every Friday at 12.00 via the Guardian’s Coronavirus news Facebook page.
To celebrate the milestone this week the theme will be cupcakes, decorated in any style, as cheerful and tasty as you can make them. Options will be given during the class!
‘We’re really proud to have made it to our fourth year in business, and although we’re not out there doing our vintage teas at the moment we still want to bring joy to people.
I thought it would be a great idea to get people to join our celebration and send in pictures of themselves with their cake creations, with pictures in the next edition of Warrington Guardian!’
Room Forty will also bake 100 cakes and distribute them to key workers for a Friday afternoon treat to say thank you! If you wish to receive some please get in touch via email [email protected]
In this recipe I will show you how to make cupcakes and decorate them. If you have an electric whisk that’s great, but if you don’t have one you just need a strong arm!
NOTE: the recipe says 2 large eggs, but if you can’t get them just weigh the eggs you do have and then use this measurement to weigh the flour, sugar and butter!
Equipment
Paper cases and a muffin tray
Bowl
Wooden spoon (or electric whisk)
Teaspoon
Weighing scales
Jug
Fork or whisk
Ingredients
110g softened butter or margarine
110g caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
Buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)
Sprinkles (optional)
Method
The eggy bit…
Buttercream recipe
100g butter – soft
200g icing sugar – sifted
1 tablespoon milk
½ teaspoon vanilla
Few drops vanilla or other flavour
To celebrate the milestone this week the theme will be cupcakes, decorated in any style, as cheerful and tasty as you can make them. Options will be given during the class!
‘We’re really proud to have made it to our fourth year in business, and although we’re not out there doing our vintage teas at the moment we still want to bring joy to people.
I thought it would be a great idea to get people to join our celebration and send in pictures of themselves with their cake creations, with pictures in the next edition of Warrington Guardian!’
Room Forty will also bake 100 cakes and distribute them to key workers for a Friday afternoon treat to say thank you! If you wish to receive some please get in touch via email [email protected]
In this recipe I will show you how to make cupcakes and decorate them. If you have an electric whisk that’s great, but if you don’t have one you just need a strong arm!
NOTE: the recipe says 2 large eggs, but if you can’t get them just weigh the eggs you do have and then use this measurement to weigh the flour, sugar and butter!
Equipment
Paper cases and a muffin tray
Bowl
Wooden spoon (or electric whisk)
Teaspoon
Weighing scales
Jug
Fork or whisk
Ingredients
110g softened butter or margarine
110g caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
Buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)
Sprinkles (optional)
Method
- Beat the butter and sugar together in a bowl using your wooden spoon. Mix until it is really light and fluffy
The eggy bit…
- Break your eggs into a bowl and mix them up with a fork.
- Add a bit of the egg into the butter/sugar and mix together – it may look weird.
- Add a bit more egg and mix it in, adding a tablespoon of flour if it looks like it is curdling (separating and not smooth)
- Add the last of the egg and give it a good mix
- Add the vanilla extract and stir in
- Sieve your flour into the mixture and CAREFULLY using a large spoon fold in the flour carefully
- Grab your teaspoon and fill the cake cases about half way up. Around 2 teaspoons is enough
- Put in the oven to bake for around 12 – 15 minutes. They should be springy when they come out of the oven.
- Allow to cool completely.
Buttercream recipe
100g butter – soft
200g icing sugar – sifted
1 tablespoon milk
½ teaspoon vanilla
Few drops vanilla or other flavour
- Beat the butter until it is soft
- Sift in half the icing sugar and mix together
- Sift in the rest of the icing sugar, vanilla and milk and beat together
- Separate into bowls if you wish to make a few different colours of icing
- Colour your icing sugar carefully
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