QUEEN CAKES have stood the test of time. Regal in their own rights, these queen cake cupcakes, still adds class and royal enjoyment, to any tea table.
For as long as I can remember, QUEEN CAKES, have always been around growing up. With large families, mostly extended families living together, a quick bake, that didn’t need too much fussing over, or too much time decorating, queen cakes have been the ‘go-to’ recipe amongst all my elder female members in the family.
There are mixed references about the actual origin of the name Queen Cake, but I am sticking to the idea, that it got it’s regal name, from years ago, when the British Queen, enjoyed her tea, with some dainty and delicious bakes. The chefs baked these ‘queen cakes’ in specific shaped cake tins, like heart shaped, or any other shape, to add to the dainty idea. Way back then, Queen Cakes also consisted of Currants/Sultanas added to a vanilla sponge cake batter, before baking.
But, In my home, almost all members, never liked the added currants, hence this version of a PLAIN VANILLA CUPCAKE, has stuck throughout the many generations. I do mention in my recipe, the currants as an option. Usually, these cupcakes are perfect with just a dusting of icing sugar, but I have come to add a sprinkle of ‘Hundreds and Thousands’ or Chocolate Vermicelli as a simple added deco. You can opt to top with cherries also. With time, Adding colour to a basic vanilla sponge has also become the trendy ‘Rainbow’ cake, and I too will share how I do this with this same queen cake batter.
DO YOU ENJOY A SIMPLE, UNDERSTATED CUPCAKE? I KNOW I DO, I WOULD NORMALLY REACH FOR A PLAIN CAKE, THAN ONE LADEN WITH ICING/FROSTING.
Have you tried this VANILLA SPONGE CAKE shared before???
Don’t forget to rate this recipe, further down this blog post, and Do drop me your feedbacks either here on the website SHARE YOUR EXPERIENCE , or simply add to the comments sections below.
HAPPY “ROYAL QUEEN CAKE” BAKING LOVELIES
LOVE MARRIAM
**FOR THE FULL RECIPE WITHOUT PICTURES ATTACHED, SCROLL TO THE BOTTOM OF POST**
QUEEN CAKES (VANILLA SPONGE CUPCAKES)
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
INGREDIENTS
250 Grams Butter or Margarine
1 and 1/2 Cups Castor Sugar
3 Extra Large Eggs (4 medium/large eggs)
2 teaspoons Vanilla Essence
3 and 1/2 Cups Cake Flour
4 teaspoon Baking Powder
+/- 1 Cup Milk
2-3 Tablespoon Currants/Sultanas (OPTIONAL)
Hundred and Thousands sprinkle/cherries/chocolate vermicelli sprinkles to decorate
METHOD:
~ Preheat Oven to 200 degrees Celsius
~ Line Muffin Tin with Cupcake Paper Cases, Or if not using paper cases, Prepare tins by spraying Non Stick Baking Spray.
~ Cream together the Butter/Margarine and Castor Sugar until light and creamy.
~ Add in the Eggs, one at a time, and beat after each addition.
~ Follow by adding in the Vanilla Essence and mix well.
~ Add in Half the batch of sifted dry ingredients, and half the milk, Mix well before adding the rest of the dry ingredients and milk.
~ The batter needs to be light and have a soft dropping consistency, here you can add a bit more milk if you prefer to loosen the batter. This is where you Also Add in the Currants/Sultanas if you are using.
~ Fill Cupcake Paper Cases, or prepared tins, Half way up, and decorate if you prefer.
~ Bake in preheated oven for 10-15 minutes, or until skewer comes out clean.
FOR A RAINBOW CUPCAKE (@foodeva_marsay)
~ Use the same vanilla sponge batter above
~ Separate the batter evenly into separate mixing bowls, depending on the number of colours you need. (Today I used 3 different colours)
~ Add in food colouring, preferably Gel/Paste colouring into each separate batter. Add Bold colours so the baked products show these colours well.
~ Mix well for even distribution of colour into batter.
~ Scoop 1 teaspoon of each colour, randomly, around the paper cases, and bake as stated. If you are using more than 3 colours, you may need to add less batter of each colour the paper cases. For a different effect, swirl the colours using a skewer.
NOTES BY FOODEVA MARSAY
> This Vanilla Sponge Batter, can also be baked in a larger tin/tray/casserole
> If you prefer, you can add Buttercream Frosting to the cupcakes. Have you tried my BUTTERCREAM recipe?
> These simple Queen Cakes can also be turned into Fairy Cakes, or made into smaller single cakes.
> These are perfect with any added deco, with just a sprinkle of icing sugar.
*Kindly Share my Recipes as Posted, ©www.marriamsayed.com*
**FIND BELOW THE PRINTABLE RECIPE WITHOUT ADDED PICTURES**
QUEEN CAKES (VANILLA SPONGE CUPCAKES)
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
INGREDIENTS
250 Grams Butter or Margarine
1 and 1/2 Cups Castor Sugar
3 Extra Large Eggs (4 medium/large eggs)
2 teaspoons Vanilla Essence
3 and 1/2 Cups Cake Flour
4 teaspoon Baking Powder
+/- 1 Cup Milk
2-3 Tablespoon Currants/Sultanas (OPTIONAL)
Hundred and Thousands sprinkle/cherries/chocolate vermicelli sprinkles to decorate
METHOD:
~ Preheat Oven to 200 degrees Celsius
~ Line Muffin Tin with Cupcake Paper Cases, Or if not using paper cases, Prepare tins by spraying Non Stick Baking Spray.
~ Cream together the Butter/Margarine and Castor Sugar until light and creamy.
~ Add in the Eggs, one at a time, and beat after each addition.
~ Follow by adding in the Vanilla Essence and mix well.
~ Add in Half the batch of sifted dry ingredients, and half the milk, Mix well before adding the rest of the dry ingredients and milk.
~ The batter needs to be light and have a soft dropping consistency, here you can add a bit more milk if you prefer to loosen the batter. This is where you Also Add in the Currants/Sultanas if you are using.
~ Fill Cupcake Paper Cases, or prepared tins, Half way up, and decorate if you prefer.
~ Bake in preheated oven for 10-15 minutes, or until skewer comes out clean.
FOR A RAINBOW CUPCAKE (@foodeva_marsay)
~ Use the same vanilla sponge batter above
~ Separate the batter evenly into separate mixing bowls, depending on the number of colours you need. (Today I used 3 different colours)
~ Add in food colouring, preferably Gel/Paste colouring into each separate batter. Add Bold colours so the baked products show these colours well.
~ Mix well for even distribution of colour into batter.
~ Scoop 1 teaspoon of each colour, randomly, around the paper cases, and bake as stated. If you are using more than 3 colours, you may need to add less batter of each colour the paper cases. For a different effect, swirl the colours using a skewer.
NOTES BY FOODEVA MARSAY
> This Vanilla Sponge Batter, can also be baked in a larger tin/tray/casserole
> If you prefer, you can add Buttercream Frosting to the cupcakes. Have you tried my BUTTERCREAM recipe?
> These simple Queen Cakes can also be turned into Fairy Cakes, or made into smaller single cakes.
> These are perfect with any added deco, with just a sprinkle of icing sugar.
*Kindly Share my Recipes as Posted, ©www.marriamsayed.com*
Based on 1 Review(s)