hi I’m Jayden Jordan and I’m from jamie
oliver’s food team and today we’re going
to be cooking cupcakes using a basic
sponge recipe this is my son Zack say hi
Zack
and Zack is 7 and Zacks gonna be helping
me today we’re going to take 225 grams
of butter we’re going to put that in the
bowl do you want to put that in the bowl
that’s it next we’re going to add 225
grams of golden caster sugar so the next
step is that we’re going to cream the
butter and the sugar together so we’re
going to use an electric whisk today but
you can use any normal hand lift if you
don’t have one of these at home and
we’re just going to gently switch that
on hold it don’t they don’t need to help
you need to cream this for a few minutes
until it starts down pow and flambe can
you see it starting to change now yeah
okay so stop this is it so once you’ve
cleaned your butter and your sugar
together what we’re going to do now is
add four eggs but we’re going to add
these one at a time so if we grab our
eggs let’s crack one egg in first I need
to whisk this egg in well before you add
the next one because this will stop your
mixture from splitting
excellent ray
I hope you get brought round the edges
with the ball shall we stop it now
you don’t need the mixer anymore so once
your mixture is all well combined and
you’ve mixed all your eggs in really
well the next stage is to sift in 225
grams of self-raising flour hold it
tightly okay
so I’m going to pour the flour in for
you yep so give it a little shake this
is getting lots of air into our cake now
so it’s going to be nice and airy and
spongy we’re also going to put in just a
little pinch of baking powder that just
gives it a little bit of extra rise and
the next step is to fold in our flour
and our baking powder gently fold the
mixture over like that there we go
that’s all nicely combined now lastly I
add just a teaspoon of vanilla extract
that’s it so one teaspoon of vanilla put
that in so now you’ve got your basic
sponge recipe this can be now pimped up
to make it into any sort of different
flavor cake you like so you could add
desiccated coconut you can add dried
fruits or nuts you can even add cocoa
powder and turn it into a chocolate cake
so now we’re ready to put our mixture
into our cupcake cases some blue ones so
this recipe will make about fifteen to
eighteen individual cupcakes so let’s
fill that up with cases right and you’re
ready to spoon in your cake mix so a
nice big spoonful in each one so if you
hold it I’ll keep going
little bit more in that one cakes are a
great little treat for kids and it’s
really fun as well to make with them so
you’re going to bake your cakes at 180
for around 10 to 12 minutes until
they’re golden brown it’s exact you
think they’re ready to go in the oven
now yeah it’s been around 12 minutes now
and our cakes are nice and golden and
risen so to check if the cakes are ready
you need to insert a skewer or you can
use a cocktail stick and then pull it
out and if it comes out clean then the
cakes are ready but if it comes out with
a little bit of the cake mix still on
there you might need to give them a
couple more minutes and what you need to
do is you need to allow them to cool
down in the tin just for about 5 minutes
until they’re sort of a little bit cool
enough to handle and they’re really hot
at the moment then once they’ve cooled
down a little bit you’re gonna place
them onto a cooling rack to cool down
fully before you decorate them so once
your cakes have completely cooled down
we’re going to move on to the next step
and that’s to make some icing to
decorate our cake sphere we’ve got a
couple of hundred grams of icing sugar
in a bowl and we’ve sifted it already
put a little drop of water in we can add
a bit more water afterwards you can put
many different things into your icing
but we’re going to use fruit which is a
natural color in so if I put some
raspberries into the bowl for you
you’re gonna mash those in might need a
little drop more water you can just keep
adding water as you go just to loosen up
with your icing until you get the
consistency you one that’s all ready now
it’s made it go a really nice bright
pink color and that’s without using any
artificial colorings so now our cakes
have cooled on the cooling rack around
half an hour but you need them to be
really cold before you start decorating
them we’ve made our icing so shall we
decorate them now
mm-hmm yeah you’ve had a sneaky one
already spoon a little bit of your icing
onto your cake that’s it doesn’t matter
if it jiggles and then if you smooth it
out a little bit that’s it that looks
pretty if I get our cakes and I think
that looks nice so if I hit that
understand you’re gonna keep decorating
them it doesn’t matter if your I assume
runs all over the cakes because it will
set this recipe is a great way to get
kids involved in cooking and getting
them in the kitchen they can help with
every stage if you don’t often cook with
your children or it’s something that
you’re just getting into cakes are a
great way to do that
oliver’s food team and today we’re going
to be cooking cupcakes using a basic
sponge recipe this is my son Zack say hi
Zack
and Zack is 7 and Zacks gonna be helping
me today we’re going to take 225 grams
of butter we’re going to put that in the
bowl do you want to put that in the bowl
that’s it next we’re going to add 225
grams of golden caster sugar so the next
step is that we’re going to cream the
butter and the sugar together so we’re
going to use an electric whisk today but
you can use any normal hand lift if you
don’t have one of these at home and
we’re just going to gently switch that
on hold it don’t they don’t need to help
you need to cream this for a few minutes
until it starts down pow and flambe can
you see it starting to change now yeah
okay so stop this is it so once you’ve
cleaned your butter and your sugar
together what we’re going to do now is
add four eggs but we’re going to add
these one at a time so if we grab our
eggs let’s crack one egg in first I need
to whisk this egg in well before you add
the next one because this will stop your
mixture from splitting
excellent ray
I hope you get brought round the edges
with the ball shall we stop it now
you don’t need the mixer anymore so once
your mixture is all well combined and
you’ve mixed all your eggs in really
well the next stage is to sift in 225
grams of self-raising flour hold it
tightly okay
so I’m going to pour the flour in for
you yep so give it a little shake this
is getting lots of air into our cake now
so it’s going to be nice and airy and
spongy we’re also going to put in just a
little pinch of baking powder that just
gives it a little bit of extra rise and
the next step is to fold in our flour
and our baking powder gently fold the
mixture over like that there we go
that’s all nicely combined now lastly I
add just a teaspoon of vanilla extract
that’s it so one teaspoon of vanilla put
that in so now you’ve got your basic
sponge recipe this can be now pimped up
to make it into any sort of different
flavor cake you like so you could add
desiccated coconut you can add dried
fruits or nuts you can even add cocoa
powder and turn it into a chocolate cake
so now we’re ready to put our mixture
into our cupcake cases some blue ones so
this recipe will make about fifteen to
eighteen individual cupcakes so let’s
fill that up with cases right and you’re
ready to spoon in your cake mix so a
nice big spoonful in each one so if you
hold it I’ll keep going
little bit more in that one cakes are a
great little treat for kids and it’s
really fun as well to make with them so
you’re going to bake your cakes at 180
for around 10 to 12 minutes until
they’re golden brown it’s exact you
think they’re ready to go in the oven
now yeah it’s been around 12 minutes now
and our cakes are nice and golden and
risen so to check if the cakes are ready
you need to insert a skewer or you can
use a cocktail stick and then pull it
out and if it comes out clean then the
cakes are ready but if it comes out with
a little bit of the cake mix still on
there you might need to give them a
couple more minutes and what you need to
do is you need to allow them to cool
down in the tin just for about 5 minutes
until they’re sort of a little bit cool
enough to handle and they’re really hot
at the moment then once they’ve cooled
down a little bit you’re gonna place
them onto a cooling rack to cool down
fully before you decorate them so once
your cakes have completely cooled down
we’re going to move on to the next step
and that’s to make some icing to
decorate our cake sphere we’ve got a
couple of hundred grams of icing sugar
in a bowl and we’ve sifted it already
put a little drop of water in we can add
a bit more water afterwards you can put
many different things into your icing
but we’re going to use fruit which is a
natural color in so if I put some
raspberries into the bowl for you
you’re gonna mash those in might need a
little drop more water you can just keep
adding water as you go just to loosen up
with your icing until you get the
consistency you one that’s all ready now
it’s made it go a really nice bright
pink color and that’s without using any
artificial colorings so now our cakes
have cooled on the cooling rack around
half an hour but you need them to be
really cold before you start decorating
them we’ve made our icing so shall we
decorate them now
mm-hmm yeah you’ve had a sneaky one
already spoon a little bit of your icing
onto your cake that’s it doesn’t matter
if it jiggles and then if you smooth it
out a little bit that’s it that looks
pretty if I get our cakes and I think
that looks nice so if I hit that
understand you’re gonna keep decorating
them it doesn’t matter if your I assume
runs all over the cakes because it will
set this recipe is a great way to get
kids involved in cooking and getting
them in the kitchen they can help with
every stage if you don’t often cook with
your children or it’s something that
you’re just getting into cakes are a
great way to do that
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