Had a lot of icing sugar left and so thought I could make cupcakes with frosting. Used the usual cupcake recipe but this time I used less flour, in fact, it was a 1:1:1 ratio. Also since I had some chocolate buttons and colorful rice crisps left, decided to make some variations.
Stirred some colorful rice crisps into the cake batter, arranged the chocolate buttons to be enclosed with the cake batter, put a chocolate button onto each of the six cupcakes and sprinkled some colorful rice crisps onto the rest of the six cupcakes.
After baking, the chocolate buttons which were supposed to be in the middle of the cake, ended up at the bottom. The rice crisps that were stirred into the cake batter, melted into a colorful mess while those sprinkled on the top were melted into the cake resulting in uneven top.
After seeing the uneven cupcake tops, decided to just abandon the idea of doing frosting. Altogether, the ingredients yielded a total of 12 cupcakes, packed six to bring to office, Ry ate one, Lyn ate four and I ate one.
Ingredients (Makes 12):
100g butter - soften
100g castor sugar
100g self-rising flour
1/2 tsp vanilla extract
30ml milk
2 eggs
a few drops of red food coloring
some colorful rice crisps
some chocolate buttons
Method:
1. Pre-heat oven to 160 degree celcius
2. Line 12 silicon muffin cases with cupcake cases
3. Place the butter, sugar, flour, vanilla extract, eggs, milk and red food coloring in a large bowl
4. Beat with an electric mixer for 2 mins till smooth
5. Arrange the cake batter, chocolate buttons and colorful rice crisps into the cupcake cases
6. Bake for 20mins until cupcakes risen and firm to touch
7. Transfer to a wire rack and allow to cool
---------------- Edited on 25 Jul 2011 ----------------
The feedback from my friends was that the cakes tasted great. One of them was known to be quite a foodie and she said the cakes were "NICE!". So I guess the ratio of 1:1:1 is the way to go for great tasting cakes.
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