Wednesday, January 20, 2010

two egg twenty minute golden syrup cupcakes

5:50 hmmm gotta catch the bus at 6:25 (dinner at my cousins). def enough time to make cupcakes and have a shower
5:52 nearly light myself on fire while turning on the gas oven
argh only have 2 eggs!! google 'cupcake recipe 2 eggs'
no butter, no scales, but margarine and a tbspn '125g butter = tbspns'
5:57 bollocks no vanilla essence!! golden syrup...that'll do
6:10 right cupcakes in oven....shower quick
6:22 FREAK CUPCAKES BURNING due to lack of heat control in old oven TURN TRAY!!!!!!!
6:23 turn up oven, i gotta go in 5 minutes COOK DAMN YOU
6:26 cooked enough...oh freak how am i sposed to transport 12 hot cupcakes???
6:28 wrap tray in tea towel...can make icing when i get there
6:30 out the door. sweeeet
9:05 'omg alex these cupcakes are AMAZING!! what recipe did you use??'

so heres the recipe for:

Two egg 20 minute golden syrup cupcakes

125g butter (8 tbspns margarine. i used canola)
1/3 c castor sugar
2 eggs
2 tbspns golden syrup
1 1/2 c SR flour
1/2 c milk

Preheat oven to 190 degrees. Grease muffin tray or place muffin cases in. Cream butter and sugar in bowl (can use electric mixer) until light and fluffy. Add eggs one at a time, beating well until well combined, add golden syrup and mix well. stir in approximately half the flour and half the milk, combining well before adding the rest of the flour and milk. Spoon mixture into muffin tray. (about 2 tbspn/muffin case. Bake for about 15 minutes.

Icing (the one i was supposed to use)
1/2 cup butter or margarine
1 1/2 cup icing sugar
4 tblsp milk
food colour

Mix the icing sugar and margarine in a mix master. when that is mixed through, add the milk. More or less milk can be added to taste. Add any colouring or vanilla essence to the icing mixture.

Icing (the one i actually used - all very approximate values)
4 tbspns butter
1/2 c icing sugar
3 tbspns milk

Soften butter, add icing sugar and milk, mix everything. Should produce a runny mix. Add more butter/milk if not runny enough. Add more icing sugar if too runny. Make to desired consistency (i had the runny icing thing happening as evidenced by photo - sorry bad shot, but dark kitchen + no time) add sprinkles if desired!

Add 1 tspn vanilla essence instead of golden syrup for a vanilla cupcake
Let cupcakes cool before trying to remove them from the tin (haha)

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