My first Vintage cupcake creation!

I've got an email from the girls from Ladybug jewellery & handbags asking if I could donate some cakes for the coming Macmillan Cancer Support coffee morning, so I thought why not make something really special for the raffle prize. 

And here we go, my first vintage style cupcakes have born! 

And people loved it! Isn't that the best feeling, create something that makes other people happy!

Italian Buttercream & How To Frost

Italian Buttercream & How To Frost

Make Your Own Marshmallow Fondant

I didn't try the ready-to roll fondant before. And after trying making this fondant myself, I think I will never attempt to buy them.

It will make some mess, but it will all worth it. The fondant tastes nice, and has good level of elastic and pliable.

The recipe again is from Cake Journal.

Italian Meringue Buttercream frosting

I've never been a big fan as to the flavour of the buttercream frosting, it is much too heavy for me. However, the creamy, shiny effects combined with its stiff, easy-to-shape texture is perfect for creating the best looking cupcakes. So, I found the best alternative-- the Italian Meringue Buttercream.

The recipe I'm using is from Cake Journal. Although cooking sugar syrup is quite a delicate job, you will finally get there after few trials! Here is some tips I found very useful:

• Whisk to dissolve the sugar over low heat at beginning before boiling, to stop any sugar crystallize;
•  After boiling, do not whisk the sugar, and turn on the heat to medium high, keep it boiling at constant speed to  maintain the clear colour;
• Use a sugar thermometer is necessary, but it should normally take 5-7 minutes, and during this time, you can whisk your egg white.

Here is a video tutorial from YouTube on how to make IMBC which is step-by-step explaining the process, slightly different recipe, but same principle.

Let's get started

Right, let's start with the plain cupcakes! 

When I began with my research, I was really drowned in the 'ocean of cupcake recipes'! After days of scanning through hundreds of recipes, you do find the similarities among all. And that is where, I believe, the essence of making the best plain cupcakes lies in. 

A good plain cupcake should not just taste wonderful, more importantly the recipe must work for you. It must have the consistency to achieve the perfect size, perfect shape each time; it must have the adaptability to variable adding flavours; it must also work with the frosting.


So the recipe I' going to post here today is so far I know, perfectly works for me. It tastes wonderful on its own. I also find it very easy to add other flavours in. So far I made chocolate, coffee, banana, carrot and lemon flavours out of it, very little modification needed.


However, I will introduce two methods here as to achieve different textures and shapes

Plain Vanilla Cupcakes -- 12 

160g      Self- raising flour         

160g      Unsalted butter   (room temperature)         
160g      Caster Sugar          
2           medium size eggs
2 tbs      Soured Cream          
1tsb       vanilla extract
             pinch of salt


Method One:

• Preheat oven to 180 degree / fan oven 170 degree
• Cream butter and sugar together with a hand mixer until fluffy and the colour paled
• Beat eggs, salt and vanilla extract, and pour very slowly into the butter mixture while whisking with the hand mixer, it will turn more creamy
• Sift half of the flour on the mixure and add 1 tbs souredd cream, then fold the mixture gently, until well mixed. Then add the rest of sifted flour and soured cream, fold again.
• Put the batter into a piping bag, and pipe into 12 cup cases 3/4 full
• Place in the oven for around 20-25 mins ( do not open the oven door at least the first 15 mins). (Check if the cake is ready-- stick in a wooden skewer in the middle, if it takes out clean without flour dough stick to it, then the cake is ready)
• After taking out of the oven, cool the cupcakes on wire rack

This method will achieve a relatively flat top shape of the cakes. And the texture is more creamy and moist. I'd like to use the more light and fluffy textured topping, such as buttercream or meringue frosting.




Method Two:

• Preheat oven to 180 degree / fan oven 170 degree
• Melt butter, then well combine with soured cream
• Cream sugar, egg, vanilla extract and salt together with a hand mixer until creamy, not for too long as it will create too many air bubbles
• Pour butter mixture into the sugar mixture, combine well
• Sift half of flour in, fold well; then the rest, fold again
• Put the batter into a piping bag, and pipe into 12 cup cases 3/4 full
• Place in the oven for around 20-25 mins ( do not open the oven door at least the first 15 mins). (Check if the cake is ready-- stick in a wooden skewer in the middle, if it takes out clean without flour dough stick to it, then the cake is ready)
• After taking out of the oven, cool the cupcakes on wire rack

This method will achieve a nice dome shape. The texture is more fluffy and airy. Some people may find it a bit too dry. I personally think, it will work well with banana flavour, since people often add fresh banana purée, and that might be too heavy with the first method. And because of the shape, it will be perfect for the pour fondant topping.

On my way to sweet world...

I've been wondering around for too long, not knowing what I really wanted to do or to be. Well, not any more. I have found my great passion in cupcakes and sugar craft. I believe that was my version of 'love at first sight'. I cannot wait another second to head on my way to this wonderful sweet world...