And even more cupcakes.
My granddad’s 80th birthday was a huge celebration last year, in accordance with the Chinese tradition of celebrating their 80th year in a huge way. Reaching 80 is an achievement. Yay for granddad!
Anyway, dinner was a in a restaurant with about a 100 guests. Instead of the usual birthday cake, I made individual little vanilla cupcakes for each guest. It took me two days, but the effort was definitely worth it.
1 cup unsalted butter/230g, softened
1 ½ cups caster sugar
4 eggs, lightly beaten
1 ½ cups all purpose flour, sifted+1 ½ cups self raising flour, sifted
1 cup milk
1 teaspoon vanilla essence
1. Preheat oven to 180C. Line muffin tins with paper cupcake cases.
2. Cream the butter and sugar until light and fluffy. Add eggs and vanilla, mix well.
3. Add in flour and milk alternately in about 4 parts, stirring mixture until just blended between each addition. Do not over-mix or cupcakes will be dry. It’s best to do this bit by hand. (Obviously I didn’t do this while making my 110 cupcakes.)
4. Spoon mixture into cupcake cases, about ¾ full. Bake for about 20 minutes, or until the tops are slightly springy when pressed. Remove from trays and let cool.
They’re also really yummy when fresh out of the oven. That may be partly why I took 2 days, I had to eat some from each batch. Quality control, you know =P
For the icing, I just mixed icing sugar with a little water to form a workable paste, added food colouring and piped the tips on.
All the pretty colours <3