Whether it’s your guilty pleasure or weekly fix, The Great British Bake Off is a must see for everyone!  You’re sat in front of the TV or computer, eyes glued to the screen waiting to see who rescues their crumbling cheesecake or burnt soufflé!  Regardless of what you are doing, The Great British Bake Off must have a place in your week, a mouth-watering hour of delight – aided very much by a large mug of tea!  But, and this is a big BUT, for the humble home bakers out there who are not fortunate enough to get onto the X-factor equivalent baking programme, we rely on either Nigella (probably Nigella Express due to time!), Delia or the Primrose Hill Bakery for culinary creationst.  As a Fresher, settling in at university, it soon became clear that it would be impossible to make cupcakes, potentially due to the lack of oven in the kitchen…a microwave is a possibility, although, having had the grilling health and safety fire talk, I would advise refraining from such a method.  So, having dug up my own cupcake machine which I never thought I would see the light of day, this weekend seems to be the perfect opportunity to begin the Cambridge Bake-Off.  A realistic, down to earth, affordable version of how to make delicious treats for yourself and those all-important room-mates!  Forget about the ‘Nosh for Students’ book and turn to the divine decadence of baking heaven coming your way!  I’m not suggesting that Cambridge Uni students should create their own TV series as a spin-off the BBC’s – although, on reflection this seems like an extremely good concept! It is time to bring the cupcake to everyday, or at least weekly life at uni.  As commercially branded ‘poor students’, indulging in this luxury will be worth every penny and provide your brain with that sugar boost you need to finish the essay due the next day.

A simple introduction to whet your appetite: Classic Vanilla

CUPCAKES                                                                                                            

• 110g (4oz) unsalted butter, at room temperature                                   
• 225g (8oz) caster sugar, preferably golden
• 2 large eggs
• 150g (5½oz) self-raising flour, sifted                                                        
• 125g (4½oz) plain flour, sifted                                                                
• 120ml (4fl oz) semi-skimmed milk, at room temperature                          
• 1tsp vanilla extract                                                                                   

Preheat the oven to 180C  and line a 12-hole fairy cake tray with cupcake cases. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth (with an electric whisk this takes about 5 minutes, with a hand wisk this will take double the time). Add the eggs, one at a time, mixing for a few minutes after each addition (if you are using an electric whisk, make sure to use the medium setting so that the mixture does not curdle).

In a separate bowl, combine the two flours. Put the milk and vanilla extract into a jug. Add one third of the flour to the butter, flour and eggs mixture and beat thoroughly (if doing this manually then fold in the flour at first so keep air pockets to allow the cakes to rise). Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added. The mixture might not easily drop off the spatula/spoon but it should be stiffer than that of a Victoria Sponge; if it feels rather cement-like then add a few drops of milk at room temperature and incorporate.

Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 15 minutes, until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes, which should come out clean, or gently press the top of the cakes and if there is a slight spring then the cakes are done!

ICING                                                                                  

• 250g icing sugar,sifted                                                                            
• 80g unsalted butter (room temperature)                                         
• 25ml milk                                                                                             
• A few drops of vanilla extract                    

Beat the icing sugar and butter together, until the mixture is well incorporated.  Combine the milk, eggs and vanilla extract in a separate bowl and add gradually, little by little, ensuring each time that the ingredients are mixed in properly.  Continue to beat until the frosting is light and fluffy – the longer it is beaten the lighter it becomes. 

TIP

If you are adding food colouring then only add in 20ml milk and leave out the vanilla extract.

Et voila!!