I have been hounded for my birthday-cupcake recipe ever since I displayed a picture of them in How I lost Sir Nerdalot. Old Mamasan is not too old to succumb to peer pressure, therefore you can find the recipe below.
Just A Piece of Advice: If you’re making these for small children, then use the small muffin papers. Small children do have a tendency to pick off all the candy and eat that first, then the frosting, and quite often they leave the sponge. I guess it is the way little children roll.
Should you decide to use the big muffin papers, and put a whole heap of frosting on, then I would recommend eating the cupcakes with a spoon because they get very big. Of course, if you are a true rebel, you will try to tackle the cupcakes without a spoon, and discover that there is no way you can gape over the cupcake. I don’t care if you are an exceptionally big-mouthed individual, it just can’t be done. You now have three choices:
- Attack the cupcake from the bottom – and you end up with frosting in your eye.
- Attack the cupcake from the top – and the frosting will go up your nose.
- Give up and go get a friggin spoon!
You can use food coloring in both the batter and the frosting. You can put stuff in the batter, try other flavors then what I used in this recipe. Or you can fill them after baking with whatever rocks your taste buds the most. The only limitation here is your own imagination.
If you need to convert the measurements into whatever you are used to, then you can do that for free on this calculator.
100 grams butter (room temperature)
150 grams sugar
150 grams wheat flour
1 teaspoon baking powder
50 milliliter orange juice (or milk)
1 teaspoon vanilla sugar
Cream butter and sugar till light and fluffy, beat in eggs one at a time.
Add flour (mixed with baking powder), alternating with orange juice, stir in vanilla.
(If you want chocolate cupcakes, add 4 tablespoons cocoa powder in the mix. Reduce the flour content accordingly)
Fill muffin-papers 2/3 full, and bake for about 20 minutes at 170 Celsius. A little longer if you use the big muffin-papers.
Makes 6-8 big cupcakes or 10-15 small ones.
Cream cheese frosting:
200 grams Cream cheese, room temperature
150 grams butter, room temp
250 grams powdered sugar
3 teaspoons vanilla sugar
½ teaspoon lemon juice
Cream butter and powdered sugar till light and fluffy.
Add cream cheese, lemon juice and vanilla sugar and beat thoroughly with an electric mixer.
When the cupcakes are cooled, put the cream cheese on, and that is when the real magic begins. This is when you open all the bags of sweets and cake decorations that you raided the store for earlier. Go nuts. Uniform cakes is not what you are aiming for with these. 🙂