It’s true that I own an embarrassing amount of cookbooks. It’s a compulsion that lures me into every second hand bookstore I pass. There are cookbooks for baking with yeast, Danish sandwich making and Pritikin diets. Most are curiosities, mostly unused. But amid the novelties are essentials and the Sally Wise cookbooks are ones I refer to over and over again. Possibly because her food is a perfect fit for me and how I cook. Family food. Flavour over fancy. No smears, no complicated reductions, just page after page of family winners. Her gluten free book should be a first port of call for those of you needing help in that area. Her slow cooker book is fantastic and her preserves books are the only ones you will need (should that be your thing).
So I was keen to get her new book, ‘Sweet’. It’s perfect for those of us heading towards a spring season of cake stalls and fete days.
Our school fundraiser was last weekend and I’d pledged 24 cupcakes. Thinking I’d be making my life easier, I went to buy a packet mix. Looking on the back I saw I’d need to add my own eggs, oil and milk. Soooo…. ummmmm…. what exactly is in the packet then? Just flour, sugar-like substances and a stack of preservatives, thickeners and colourings. I popped it back, pretty sure I could do better.
So straight to Sally and she came to my rescue. This cake mix is SO incredibly easy and the cakes were really good.
A tiny teddy never goes astray.
Sally Wise’s Chocolate Cupcakes (from Sweet!) My comments are in italics.
Makes 10 (although I made a triple batch and ended up with about 3 dozen).
2 eggs
1 cup sugar
½ cup milk
1 cup self-raising flour
1/3 cup cocoa powder
90 g butter, melted
Heat oven to 160C. Line a muffin tray with paper cases.
Place all ingredients in the bowl of an electric mixer and beat for two minutes until thick & creamy. (YES, TRULY, THIS IS ALL YOU DO!!!!)
Fill cases to 2/3 full and bake for 12-15 minutes or so until the middle of the cake is springy (IN MY CRAP OVEN, THE COOKING TIME WAS ACTUALLY JUST OVER 20 MINS)
Cool completely, then ice.
Icing
180g icing sugar
1 tbsp cocoa powder
1 tsp softened butter
boiling water.
Sift the icing sugar and cocoa into a bowl, mix in the butter and enough boiling water to make a smooth consistency.
I dipped my iced cakes in sprinkles and topped with a tiny teddy. I noticed during my time of the cupcake stall that lollies and really colourful toppings were MUCH more popular than the more measly, spartan looking ones.
Nicola Wright said,
September 9, 2012 @ 9:19 am
I will have to try this one. The colours are the real winner here!
Jody Sadecki said,
September 9, 2012 @ 9:46 am
Thanks Wendy for waking me up! Why do we always think that packet = easy? This obviously proves that’s not always the (patty) case! Haha! Can’t wait to try these!!!
Steph L said,
September 9, 2012 @ 12:55 pm
I have multiple cook books and never use any. Easiest cupcake ever – somebody else makes them!
Do the gluten free goods taste any good? I am sick of GF stuff tasting like crap (or my kids won’t eat). Thanks Steph Date: Sat, 8 Sep 2012 18:50:51 +0000 To: aussieb_@hotmail.com
wendyblume said,
September 9, 2012 @ 5:39 pm
To be honest, I haven’t worked with gf flours etc much. But I know Sally wise has a gf child which is why she did the book so the recipes would be tried and true.
Ruth said,
September 9, 2012 @ 4:22 pm
This post came just at the right time as I was about to send my hubby out for supermarket-bought cupcakes for my daughter to take to preschool tomorrow for her birthday. This was yummier, healthier and easier (I love not having to think ahead to take the butter out to soften!). My even crappier oven than yours took 25 mins but other than that, great! Thank you!
wendyblume said,
September 9, 2012 @ 5:37 pm
Yes, I think that’s an error in the book. 10-12 would be right for minis but regular sized needs 20-25. X
Eva said,
September 10, 2012 @ 8:43 am
I made these with my 2 yr old yesterday, easy peasy recipe. I made them with gluten free flour too and put 3/4 cup sugar. They would have turned out great if I had cooked for 15 min rather than 20! I thought I was the only one with a crap oven : )
Thanks for all the great recipes, I love your blog!
Mel said,
September 14, 2012 @ 9:51 pm
Thanks for the heads up on the book and recipe. I agree the cooking time is wrong or the oven temp is – mine took 25 minutes to cook in those paper eskimo type cases.
Hayley said,
September 17, 2012 @ 11:39 am
I have now made these 3 times, since this post! Family just love them. I use wholemeal flour and they were still delish!! Thanks for such a great, simple recipe
wendyblume said,
September 17, 2012 @ 12:10 pm
awesome! you ca be the final say Hayley – what do you recommend for cooking time?
Hayley said,
September 17, 2012 @ 1:49 pm
Hmm mm. I think 15 min was the max time I left them in. They are delightful. I actually coated the tops in Nutella today…bit naughty…but very nice!
Cheryl said,
October 6, 2012 @ 2:44 pm
I made these yesterday..what a win!! Kids and hubby loved them, I even did the sprinkles. Mine also took 25 mins to cook. I love the idea of topping them with nutella too. I’ll make them again next week for that first week back at school smoother!
Gen said,
October 8, 2012 @ 3:47 pm
These were really easy and tasted great. Mine took about 25 min too. I was naughty and iced them with the new Phillidelphia Choc frosting. Am planning to make them again for my son’s birthday party this weekend.
Emma said,
October 9, 2012 @ 10:50 pm
I’ve just made these, they are amazing! The easiest cupcakes to make – just as easy as a packet mix, and SO much tastier! And I love that you know what’s gone into them, and all the ingredients are always on hand
Thanks so much for sharing!
becky mcclure said,
February 5, 2013 @ 7:06 pm
im back here….again….just saying!
wendyblume said,
February 5, 2013 @ 8:50 pm
I’m not one to judge.