Nigerian cup cakes are the way to go if you are looking for that taste of Nigerian cake that literally just melts in your mouth. Cupcakes are fun and easy.
Their small sizes make them easy finger food to pick at. This recipe is simple and based on the recipe for a regular Nigerian cake. You can modify this if you are hoping to add some special twist to your cake.
You can also refer to my recipe on chocolate cakes if you wish to make a chocolate cupcake. Also note that I excluded dried fruit from this recipe but this is based on personal preference.
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I don’t like dried fruit in my cupcakes, but as I wrote earlier you can always play around with what you do or do not want in your cake.
You can also refer to my article,’’How to make a Nigerian birthday cake’’, also on this site to get details on how to prepare your dry fruit before putting them in the cake.
Usually, part of the thrill of a cupcake if the personalized icing. You can go crazy with your cake on a cupcake and have very little works of art littered all over the place that you can eat.
I will write an article on butter icing next week and probably include a couple of suggestions for cake art especially for cupcakes.
Cupcakes are great for themed parties or a gift, either a congratulatory cake, bridal/baby shower cake, birthday cupcakes, party cupcakes, you name it.
There is no limit to what you can achieve with a cupcake. You can even top your cupcake with some whipped cream and not go through the stress of an elaborate décor or you can serve them plain. Once your cake is of the right texture then the battle is won.
Cupcakes can be served as dessert or as a snack alongside a cold drink or ice cream.
Read Also: How To Make Nigerian Chocolate Cake
Ingredients (for about 8 cupcakes)
1. 4 cups of plain multipurpose flour [ It is always best to use multi-purpose flour over any other premixed flour so you’ll know the quantity of baking powder you wish to add and how much you expect it to raise.]
2. 12 raw eggs
3. 4 sticks of butter / about 500g [ Use baking butter not margarine and make sure you remove the butter from the fridge at least a day before you need to use it. Do NOT melt the butter.]
4. 400g (2 cups) of granulated sugar
5. 3 teaspoons baking powder
6. 3 tablespoons of vanilla extra
7. ½ cup of brandy [This is for preservation and can be skipped. Add brandy cautiously, you wouldn’t want people getting tipsy from eating your cake.]
b. Cake mixer
c. Kitchen scale
d. Sieve /sifter
e. Egg whisk
h. Cupcake pan
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The granulated sugar might be too cost for creaming so you might decide to use a dry food processor to reduce the size and thus the creaming time. You can also get powdered sugar rather than granulated sugar.
Mix the butter and sugar in the cake mixer. Begin to cream the butter and sugar. Depending on the kind of cake mixer you have you might have to switch it off after about 10 minutes of mixing.
This time could be more or less depending on your mixer. Just ensure you get in up to 1 hour of creaming time. The creamed butter and sugar mixture should come out whiter than it was originally.
Break the eggs into a bowl and whisk, using the egg whisk, into a smooth blend.
Prepare your cake pan. Apply melted butter to the entire surface of the pan. Apply flour all over the surface. Ensure that every single part of the pan is covered in flour, remove the excess flour from the pan. This step is to ensure that the cake can be easily removed from the pan after baking without denting the cake.
Return to your creamed mixture. If your cake pan is big enough to fit the eggs, you can pour the whisked eggs into the cake mixer and cream for another 5 minutes.
If it is too small, you can stir in the eggs to the creamed butter by hand. You would need to stir for a while longer to ensure that they all well incorporated. Continue till you have a fluffy mix.
Preheat your oven to 150 degrees Celsius or 302 degrees Fahrenheit. You can turn it on at this point so it can start heating up while you complete your mixing.
Add your other ingredients, vanilla extract, and brandy and mix with a spatula.
Mix the flour and baking powder in a separate bowl.
Sift the flour and baking powder mix into the other ingredients and stir using a spatula.
Sift the flour in little by little and use a folding motion to stir in.
This is exhausting arm exercise so prepare yourself before you get to this step.
Keep sifting flour and folding till all the flour has been exhausted [the exact quantity stated in the recipe].
Ensure you mix in a folding fashion, in the same direction.
After you have mixed the cake, pour into the cake pan and place in the preheated oven.
Bake for at least 2 hours before opening the oven to check if it’s ready.
Ensure that the cake has finished rising before you open the oven. If you open the oven before it has completely risen, you might get a stiff cake that wasn’t baked properly so please ensure the cake has finished raising before opening the oven.
Usually, to check if the cake is ready you can stick a knife into the centre of the cake. If it comes out perfectly dry, then your cake is ready. You can still use this method for your cup cake, however you might want to use a little knife.
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A preferable method however, is to check the edges of the cake. If the edges have separated from the body of the cake pan, then it’s definitely ready.
You can now remove your cake from the oven and cake pan. Leave to cool.
Serve with a cold drink.
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