Cupcakes.

Cup cakes

Learning intentions

Creaming the mix, Folding the dry into the wet, Spooning mix out even into cases, Baking and testing if done, Making the icing and practicing the decorating, Students can be creative with the icing and the class can look at the variety of products, Warning about excessive sugar intake.

Equipment

Mixing Bowl

Wooden spoon

Whisk

Sieve

Measuring cup/spoons

Cupcake cases (12 small or 6 large)

Small or large muffin tray

Cooling rack

Ingredients (per pair- makes 6 large or 12 small cupcakes)

Butter, soft, 50g

Sugar, ¼ cup

Flour, ½ cup

Baking powder, 1 tsp

Egg, 1

Vanilla essence, ½ tsp

Milk, 3 Tbsp

Icing

Icing sugar, 1/2 cup

Melted butter, ½ tsp

Hot water, 2 tsp

Food colouring, 2 drops

Method

Oven on to 1900C.

1.    Cream butter, vanilla and sugar until light and fluffy.

2.    Add the egg, beating well.

3.    Sift the flour and baking powder together.

4.    Fold into the creamed mixture.

5.    Stir in the milk.

6.    Place the cases into the tins.

7.    Spoon the mixture evenly into the paper cases.

8.    Bake for 15 minutes or until the cake springs back when lightly touched.

9.    Remove from oven and place cupcakes on the cooling rack.

10. Make up the icing with the required colour.

11. Use a spoon and ice the cupcakes when they are cool.

12. Share the icing around the class so everybody gets different colours.