Here's my basic recipe, from my godmother, I think it's fairly standard.
1 1/2 c self raising flour
2/3 c sugar
125 g soft butter
1/4 c milk
2 t vanilla essence
Preheat oven to 180 C. Cream butter and sugar. Add eggs one at a time, beating well between each. This is the point you incorporate air into the mixture. Add a little flour if needed to prevent curdling. Mix in the flour and milk alternately, taking care not to overbeat. Spoon into paper cases and bake 20-25 minutes.
Option 1: Lemon Meringue
Make or buy lemon honey
Melt 50g butter in a saucepan. Add 3/4 c sugar and 1 c lemon juice. Dissolve the sugar then add 2 beaten eggs and lemon zest. Stir constantly until thick.
And beat 1 egg white with 1/4 c sugar until thick and glossy.
Fill the cupcakes by cutting a cone out of the cake, cutting off the tip and replacing over top of the filling. This makes a nice cavity for the filling to sit in.
Put the meringue on the top and grill for a few seconds till golden brown. You really need to watch this as it burns easily (ask me how I know....)
Option 2: Chocolate Blueberry
Fill cupcakes with blueberry jam. Obviously you could use any jam here!
Cover with chocolate buttercream ganache. Melt chocolate, stir in cream and cool. Add icing sugar as required to reach a spreadable consistency. Top with a blueberry!
Option 3: Caramel Walnut
I have to say, this was a unanimous favourite. If I make them again, I'll be making these ones!!
Dissolve sugar in an equal volume of water and bring to the boil. Boil vigorously until syrup browns, swirling occasionally. Add an equal volume of cream, at simmering point, and mix well. Cool before using.
Fill cupcakes as before, adding a sprinkle of chopped walnuts over the caramel.
Ice with a cream cheese icing, soften cream cheese and mix with icing sugar, and a squeeze of lemon, to spreadable consistency.
Next week: two recipes sight unseen?! Michael's going to pick them, I will bake them!!
::Did you bake along this week? How did you top your cupcakes?!::