SHERRY AND SULTANA CUPCAKES RECIPE

SHERRY AND SULTANA CUPCAKES RECIPE
Below are the basic recipes for cupcakes. To this mixture add 2ozs--3 tablespoons of sultanas which you have soaked overnight in sherry. Before you add the sultanas, which should be nice and moist, toss them in flour to prevent them from sinking to the bottom of the cupcake as it cooks.
Also you can substitute Sherry for the milk in the recipe.
Another variation is to soak the sultanas or raisins in either Port or Rum, so you have Port and Sultana Cupcakes or Rum and Raisin Cupcakes.
Another variation is to add these soaked fruits to the Chocolate Cupcakes recipes and add some rum, sherry or port to the mixture. The addition of whisky to cupcakes with ginger is also an excellent choice.
Ingredients
Recipe 1.
5 oz self raising flour
4 oz butter
4 oz castor sugar
2 medium eggs
2 tablespoons milk
Recipe 2.
175 gm self raising flour
110 gm butter
110 gm sugar
2 medium eggs
2 tablespoons of milk
Recipe 3.
6 oz self raising flour
4 oz soft margarine
4oz castor sugar
2 large eggs
2 tablespoons of milk
Recipe 4.
175 gm self raising flour
110 gm soft margarine
110 gm castor sugar
2 large eggs 2 tablespoons of milk
Recipe 5.
1 1/2 cups self raising flour
1/2 cup butter or margarine
1/2 cup sugar
2 large eggs
2 tablespoons of milk
These ingredients can be altered to suit you. You may want to use all organic produce. You may want to use only free range eggs. The flour is usually white refined flour but you may want to experiment with wholewheat, multi grain, granary and soya, if you have a gluten allergy. These flours will usually be drier and require more liquid. I would try the regular basic recipe and then experiment with different flours that you like and record your quantities for next time.
Method for all Recipes
1. Get all your equipment out, mixing bowl, wooden spoon, paper cases, tablespoon, knife, baking tray, cooling wire rack, scales, sieve and set these out on the work surface. Place the paper cases into the baking tray.
2. Get all the ingredients out.
3. Weigh out the sugar and place in the bowl.
4. Weigh out the butter or margarine and place in the bowl.
5. Weigh out the flour.
6. Using a wooden spoon mix and beat the sugar and butter/margarine together until they are absolutely smooth, this can take up to 2 minutes depending on how soft the butter or margarine is. The mixture will turn pale and fluffy.
7. Break one egg and add it to the mixture, beat it in until it has blended with the mixture. Repeat with the second egg. Add the milk or sherry, port, rum or whisky and blend.
8. Use the sieve to add the flour to the mixture as this will add extra air to the mixture. Gently fold in the flour. The mixture should be a nice type of dropping consistency. Add the sultanas or raisins, remeber to have tossed these in flour to prevent them sinking.
9. Using a spoon divide the mixture into the paper cases, filling about 12 paper cases.
10. Switch on the oven temperature 375F, 190C and gas 5. Let the oven get warm. You can put the oven on when you start so it is already warm. Place the tray of cupcakes on a shelf just above the centre. They will take 12 to 15 minutes, longer if you use large cases. To test if they are ready you can pierce with a small wooden cocktail stick to see if the mixture is still wet inside, you can just feel with your finger to see if the cakes are firm and springy to the touch and they should look well risen and golden.
11. Remove from the oven and place on the wire try to cool. This is the basic cupcake recipe. You can now decorate in the style of your choice.
ENJOY