Susannah Blake - Cupcake Heaven

CUPCAKE heaven Susannah Blake photography by Martin Brigdale CUPCAKE heaven LONDON NEW YORK First published in the United Kingdom in 2008 by Ryland Peters & Small
2021 Jockeys Fields
London WC1R 4BW
www.rylandpeters.com 10 9 8 Text Susannah Blake 2008 Design and photographs Ryland Peters & Small 2008 Some of the recipes in this book have been published previously by Ryland Peters & Small in Cupcakes . The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. eISBN: 978-1-84975-317-3 ISBN: 978-1-84597-684-2 A CIP record for this book is available from the British Library. Printed and bound in China.

Designer Carl Hodson Editor Cline Hughes Production Manager Patricia Harrington Art Director Leslie Harrington Publishing Director Alison Starling Food stylist Linda Tubby Prop stylist Helen Trent Indexer Hilary Bird The publisher would like to thank the Cakes Cookies & Crafts Shop for their kind donation of cupcake cases. Visit their website at: www.cakescookiesandcraftsshop.co.uk For digital editions visit rylandpeters.com/apps.php Who knows why cupcakes are so irresistible? Is it their individual size? Is it their delightful frostings and decorations? Is it their pretty paper cases? Or is it just that theyre so damn cute? A whole, wickedly indulgent cake in miniature all to yourself! Whatever the answer, the truth is undeniable no one is able to resist their oh-so-sweet charms! Cupcake time The fabulous thing about cupcakes is that they really do suit any occasion whether its a sugary treat with mid-morning coffee, a little something after your lunchtime sandwich, an indulgence to go with a cup of afternoon tea, a post-dinner dessert, or a little midnight feast before bed. And whatever time you bring them out, you will always be greeted with smiles of pleasure. Everyone loves a cupcake and every time of day seems to be a cupcake time of day. Simple pleasures Cupcakes are fun to bake because theyre just so easy. They require basic ingredients and equipment, and they take very little time to bake.

The only thing that might take a little time is the decoration and even that is up to you. Some of the sweetest, prettiest cupcakes are the simplest after all. A spoonful of white glac icing and a single raspberry or glac cherry can look stunning and can take no time at all. And although a sophisticated cupcake piled with a more complex frosting, chocolate curls and chopped nuts might take a little longer, the result is so spectacular that youll never mind putting in the extra effort. Fun for adults, fun for kids Its not just adults who can enjoy making and eating cupcakes. Kids can have a great time with them too.

For younger children, you might want to make the cakes and frostings, then let the kids run wild sticking on plenty of decorations. Meanwhile, for older children, making, baking and decorating the cakes under supervision will be a rewarding challenge and a great activity for a rainy afternoon. Weighing, measuring, timing and basic kitchen safety are all great skills to learn. Cooking with your kids is also a great way to have proper family time and really bond with them. Start them off with simpler recipes such as Passion Fruit Butterfly Cakes (). The great thing about baking cupcakes is that the equipment required is basic.

The techniques are generally simple and youll only need the bare kitchen essentials to be able to rustle up the most professional-looking sugary creations imaginable. An oven An essential for baking but whether its gas or electric is unimportant. Some ovens have hotspots, and some cook quicker than others, but as you get to know your own oven, youll know whether you need to turn the cupcake tin partway through baking to ensure evenly browned and risen cakes, or whether youll need a minute or so less or more on the cooking time. Measuring equipment Quantities are all important when baking cakes and using the wrong proportions of ingredients can lead to disappointing results or even failure. So make sure you have a set of accurate weighing scales, cups and spoons. Sieves A large sieve is invaluable for sifting dry ingredients such as flour and icing sugar before mixing, but a small sieve is also useful for dusting finished cakes with sugar.

Bowls and spoons You only need the most basic equipment to beat together most cupcake mixtures. Although you can use an electric mixer if you prefer, as long as your butter is soft, its just as easy to use an old-fashioned bowl and wooden spoon. Cupcake tins The easiest way to make cupcakes is to bake them in cupcake tins, which usually have six or 12 cup-shaped holes. For the prettiest effect, line them with paper cases before filling with cake mixture. However, they can simply be greased if you prefer. As well as standard cupcake tins, you can also find mini-cupcake and giant muffin tins.

Paper cupcake cases When it comes to baking cupcakes, this is where the real fun begins. There are so many different types of pretty cupcake cases to slip inside your cupcake tins. You can find them in supermarkets and kitchen shops (see ) and they come in a fabulous array of colours and sizes. You can find plain white, pale pastel or brightly coloured ones, or pretty floral patterns, brightly coloured stripes, fun jungle prints, footballs for boys, or lovehearts for Valentines Day. There are shiny metallic cases, too gold, silver and plain colours, or stripes, spots and zigzags. There really is no end to the choice out there! Timers Like measuring equipment, timing is all important when it comes to baking so its worth investing in a kitchen timer.

You can use a clock or a watch, but its all too easy to forget about the cakes in the oven and find youve over-baked them if you havent got a little bell to remind you to go and check on them. Wire racks Cupcakes should usually be transferred from the baking tin to a wire rack to cool. Although there are many variations on the classic cupcake, most cupcake mixtures are based on four basic ingredients: butter, sugar, eggs and flour. Other ingredients such as chocolate, nuts, dried fruit and other flavourings such as vanilla and grated lemon zest may then be stirred through the mixture to add texture and flavour. Butter For the best results, it is usually best to use unsalted butter for cupcakes. For creamed mixtures, where the butter and sugar are beaten together, the butter should be left at room temperature until soft.

For people with a dairy intolerance or allergy, they may prefer to use a non-dairy margarine in place of butter. Sugar The most common sugar for making cupcakes is caster sugar, but other sugars and sweeteners may also be used, all of which add their own unique taste and texture. Soft brown sugars, honey and syrups such as maple syrup will all add a distinctive flavour as well as sweetness to cakes. They will also affect the texture of the cakes. Honey and syrups are frequently heated before being used in cake mixtures such as the Gingerbread Cupcakes with Lemon Icing on . Eggs Used to enrich cakes, but also to bind the ingredients together, eggs are best used at room temperature.