Testing, Testing – 1, 2, 3! (A Small-batch Cupcake Testing Recipe)
Monday July 16 2012
OMG! So this is my first ever post here. How exciting – yay me for finally doing this! Hmm… what shall I write about? Well, what better way to start testing this blogging thingie than by writing about CUPCAKE TESTING!?!
This is how many of each sized cupcake this recipe will make...
Yeah, yeah, I know you can Google just about any recipe these days, but I still like to at least pretend to be “creating new recipes from scratch.” But I hate wasting an entire batch of batter when testing ’cause you never know how they might turn out. So here’s the easy recipe I use to make small batches of test-cupcakes (as I did recently whilst trialing a recipe for honey + bee pollen cakes). This recipe for adding in fruit or other wet ingredients, as well as “dry” ingredients, as it stands up well to the extra stuff that you want to experiment with. Baked on its own, it’ll produce a rather boring (& dry!) vanilla cupcake. So have fun testing!!
INGREDIENTS:
- 50g BUTTER – unsalted, room temperature
- 60g SUGAR – white caster (or superfine) sugar
- 70g SR FLOUR – self-raising / self-rising
- 1 large egg
- 1 teaspoon of milk (I used semi-skimmed)
- a dash of vanilla extract (which I guess is like 1/2 teaspoon)
What you’ll need for this recipe ( + cupcake tin + cupcake cases)
METHOD:
- Preheat oven to 180 degrees Celsius
- Line your cupcake tin with cupcake cases
- Whip / beat your butter until it’s light & fluffy
- Add sugar & beat more until lighter & fluffier
- Add your egg & beat some more until egg is fully incorporated
- Sift in your flour & beat some more until the batter is smooth
- Add your vanilla and milk until incorporated
- Bake @ 180 degrees Celsius for (depending on how much you fill your cases):
- Large & medium sized cupcakes: 18-20 minutes
- Fairy cake: 15-18 minutes
- Mini & petit-four sizes: 10-13 minutes
ENJOY! Oh, and here’s the side-by-side comparison of the various cupcake sizes:
If you ask me, any size’ll do; I’ll eat ‘em all!
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hi Jen, love your page!! how much mixture do u put in the cases? mine either overflow or sink
xx
Thank you, Maggie. I guess it depends on the batter/recipe you use. I use Magnolia vanilla very often, but I make sure to whip the butter like crazy, then I also sift the flour (sometimes twice if it’s not fine enough). I fill the cases to about 2/3 full. Hope that helps?
Jen
Thankyou, i shall try this with this recipe, fingers x’d xx
HI Maggie, I can’t see my reply to your question, so sorry for repeating, but I fill up about 2/3 of the way up.
Love the new blog and think that’s a great subject to start with, although I don’t think my hubby would be very happy with me making such small test bathches as he and the kids are my head testers – Jessica from Sweet’s Treats x
Thanks so much, Jessica! LOL your family has sweet teeth. It’s just me and my husband, and he does NOT
Definitely any size will do and if you have any spare, we’re only just around the corner. Way to go Jen. xx
Thanks, Lynne. Strangely, the toppings keep going missing off the test ones
This is brilliant! I can’t wait to try it out!
thanks for sharing. 
Many thanks, Gillian. Try adding strawberry puree to it, or at least 1 tablespoon of a liquid-y substance. I used honey today & it worked a treat! Happy Baking
Jen
i followed your instructions and for the 1st time they were perfect
now how much cocoa powder would add to make chocolate ones? Thankyou xx