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
- For the cakes: Grease a small muffin tray (i use a silicone one which has 4 holes, and simply cook 3 lots)
- Put the butter and sugar in a bowl and beat until pale and creamy.
- Add the eggs, one at a time, then add the vanilla and beat until well combined.
- Sift the flours together and fold in while adding the milk. Stir until almost smooth.
- Divide the mixture between the muffin holes then bake for 12-15 minutesat 230c . Cover with foil but remove for the last 5 minutes.
- Remove from the halogen oven and leave to sit for 5-10 minutes or until cool and then turn out onto
For the icing:
- while the cakes are cooling put the white chocolate in a bowl over simmering water.
- 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.
- Spread the cooled cakes with the icing and top with raspberries or sweets (such as jelly tots).
Happy cooking
