In Masterchef Australia Episode 30 (Sun 31/05/09), the contestants’ mystery box challenge was to make a signature cupcake using a basic buttercake recipe. I searched the Masterchef website to find the recipe but there was no official one posted. There was a recipe posted in the forums which said it was from the show, so I decided to give it a try.
When I was looking at other cupcake recipes, I realised that this combination and method is quite a standard one, with some slight variations in the quantities. It requires that the butter and sugar are beaten together first, then eggs are added one at a time. The dry ingredients are then folded in to make the cupcake batter.
I found it difficult to cream the butter together with the sugar, even though my butter was in small pieces and had been left out to soften for most of the day. It kept going everywhere and I couldn’t get it to be light and fluffy. Can anyone offer any tips on what I am perhaps doing wrong?
Masterchef Basic Cupcakes
100g unsalted butter, softened
185g caster sugar
1 tsp vanilla bean extract
200g self raising flour
1/2 cup (125ml) milk
1. Preheat oven to 180°C (160C fan-forced). Line muffin pans with paper cases of your choice.
2. Beat butter, sugar and vanilla with an electric mixer until pale.
3. Add the eggs, one at a time, and beat until just combined.
4. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
5. Divide the mixture into paper cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
These cupcakes were on the smallish side, though bigger than Nigella’s. They had a lovely buttery smell and taste but were not as moist as I was expecting. My batter was a bit grainy when I was beating the eggs so I might have split the mixture, hence why they were not that moist. I do like this recipe and it is my favourite at the moment.
After the cupcakes cooled, I iced them with a cream cheese frosting and put them in the fridge overnight. The next day I took them out and let them come to room temperature before serving and they still tasted good. By the next day, these cupcakes were starting to turn hard and dry so I would try and eat them either on the day of baking or the next day at the latest.
Stay tuned for Basic Cupcake Recipe No. 3 next!
Over & Out, Rilsta xx