Cupcakes again this weekend! My mum had a lot of friends over and we all know I look for any excuse to bake and not have to eat the goodies all by myself, hence the 4 dozen vanilla cupcakes. I had a fun time because for decorating I finally decided to use fondant or dried icing as some people like to call it. I’ve always been scared to use fondant because I could never be sure how it would turn out, yet I’ve always been keen on getting the perfect, smooth look it gives to the cakes. Additionally, using fondant to decorate cupcakes is about one of the most enjoyable things I’ve done. All you need to do is roll it out and used little cookie cutters to cut out various shapes. Food colouring can be used to dye the fondant and be sure to use plenty of flour or powdered sugar to prevent the fondant from sticking to everything.
125 grams butter or margarine
1 cup sugar
1 teaspoon vanilla
2 cups self-raising flour
2/3 cup milk
1. Beat butter and sugar in a bowl with an electric mixer at high speed until light and creamy. Add the eggs and vanilla essence and continue beating. Add the self-raising flour and milk and beat on low speed for about 3-5 minutes until the batter is smooth.
2. Grease a muffin tray or use cupcake liners. Use a tablespoon to drop spoonfuls of the batter into each cupcake mould until almost two-thirds filled. Bake in a preheated oven at 180 C for about 10-15 minutes until the cupcakes are golden brown on top.
3. Decorate the cupcakes with icing or use fondant. Add 2-3 drops of the desired food colouring and knead until the colour is well spread out. Roll fondant out to a thin layer of about 1/8 inch thick, using flour or icing to dust the surface and rolling pin. Use cookie cutters to cut out desired shapes and stick on to the cupcakes with a little bit of sticky icing.