HEC: Cupcakes

  Cup Cakes

Ingredients:

• 3/4 cup sugar
• 1 tsp of vanilla essence
• 2 tsp of baking powder
• 1 1/2 cup flour
• 2 eggs (7)
• 125g butter/margarine

Another session of HEC has been finished, in this period we have created cupcakes. A simple, forward recipe, however baking it is a magical science. Much like what was made in the last session of Home Economics, Ginger Gems, butter was creamed along with the sugar. Butter is firstly softened before the adding of the sugar and then creaming. The butter is creamed until it is light and almost pale, fluffy; the egg is added, much like again, how Ginger Gems were done. In this case, two eggs are added on after another. The flour and the baking soda, are pre-sifted and are then mixed, but Folded, along with the rest of the mixture, simultaneously with milk, 1/3 of flour is added and the half of the milk; the steps are repeated until there are not more of the flour and the milk has vanished.
Folding is the technique of using a rubber spatula lifting some of the mixture and turning, putting it over the rest of the mixture to combine. This is continued until the mixture is mixed properly and lumps are not formed, creating a smooth batter. However do not over mix the batter as this can result in a dense texture, elastic gluten strands in the final product.

The batter, which is now, after the folding, is mixed and is smooth in texture, is placed on a cupcake baking tray that is prepared by placing cupcake liners in each of the indentations. Two spoons are used for this process both a tablespoon and a teaspoon/dessert spoon. Care fully the liners are loaded with the batter, making sure that none of the batters is outside of the liner and or on the metal. On an already preheated oven of 180oC, on bake, the tray is placed inside for approx. 6 min and then of fan bake for 6-8 mins.
The final product should be golden brown in colour and has been tested with a skewer [a skewer is directly inserted inside the biggest cupcake, after it has been inserted, it should be pulled out]. If the skewer is seen with the debris of the inside of cake it is not cooked yet. However, if it is inserted and pulled out with none of the debris/uncooked batters, it is cooked. 
It is then left to cool outside of the oven, for approx. 5 min or less, and then be cooled once more out of the tray and onto a cooling rack.

The icing was achieved on after the date that the cupcakes have been cooked. The session, as mentioned, included the icing of the cupcakes. The icing was a buttercream icing composed of 150g of butter, 2 cups of icing sugar and 2-3 Tbsp of milk; which was not created by us but by our teacher [was multiplied according to the number of students]. The icing was then given and parted into our groups, then deciding the flavour of the icing--which was then given unflavoured--and also deciding the colour of the icing--previously uncoloured.
The icing process followed, and then the decoration, m&ms, liquorice, etc.
The cupcake itself had a pleasing texture, it was moist enough to be soft inside; the flavour that has been incorporated in the cupcake [vanilla] had a slight hint, an effect that is noticed but did not overpower. Same can be said for the flavour of the icing which we decided to be as orange, the sweetness of the icing sugar complemented with the again slight hint of the orange. The colour was wonderful, it was pale pink, much like a rosebud, creating the mind-boggling effect of having the colour not being connected to the flavour.
It was not a much too complicated recipe, again as mentioned almost similar to what has been achieved in the previous week, adding only several steps. The next steps I would say would be just a touch more accurate in the measuring of teh batter in the lining, however, in my opinion, that would come naturally with experience.