Baking Cupcakes in your Halogen Oven

I often use my Halogen Oven to bake cakes or buns.  I admit that it does take a bit of getting used to, certainly at first the inside of the cakes tended to be a bit soft and the outside burnt, but after an adjustment to the timings and the use of foil - they’re delicious!

Vanilla Cupcake Recipe

Ingredients
For the cakes:

250g unsalted Butter, softened
250g caster sugar
4 Eggs
1 tsp natural vanilla extract
185g self-raising flour
60g plain flour
185ml Milk
For the icing:

250 g white chocolate chips
300ml Soured cream
raspberries or sweets, to decorate

Method

1. For the cakes: Grease a small muffin tray (i use a silicone one which has 4 holes, and simply cook 3 lots)
2. Put the butter and sugar in a bowl and beat until pale and creamy.
3. Add the eggs, one at a time, then add the vanilla and beat until well combined.
4. Sift the flours together and fold in while adding the milk. Stir until almost smooth.
5. Divide the mixture between the muffin holes then bake for 12-15 minutesat 230c . Cover with foil but remove for the last 5 minutes.
6. Remove from the halogen oven and leave to sit for 5-10 minutes or until cool and then turn out onto

For the icing:

1. while the cakes are cooling put the white chocolate in a bowl over  simmering water.
2. Once the chocolate has melted stir until smooth and remove from the heat to cool slightly. Gently beat in the sour cream until you have a thick creamy icing.
3. Spread the cooled cakes with the icing and top with raspberries or sweets (such as jelly tots).

This entry was posted on Wednesday, January 20th, 2010 at 11:38 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.