Baking session details:

Date: 25/09/2025

Time: 16:30 - 19:00 (will probably end earlier)

Location: The Chaplaincy right across from the Union

Allergens: gluten (alternative available on request), dairy (alternative available on request), egg

What to bring: a container if you want to bring your cupcake back

During the baking session, you will be split into groups of 5, and will be making 6 cupcakes per group.

If you have any dietary requirements, please let us know beforehand through our email ([email protected]) or our social media and we will try our best to provide substitutes for the recipe.

This event has a limited sign up of 15 people, tickets must be bought beforehand and we do not accept walk ins on the day.

Bake + Decorate Cupcakes Sesh

Yield: 6 cupcakes | Prep Time: 20 minutes | Cook Time: 22 minutes

Cool Time: 30 minutes |  Decorate After!

Ingredients

• 75 g plain / all purpose flour 

• 0.63 tsp baking powder 

• 0.06 tsp salt

• 1 large egg (50 – 55g / 2 oz each), at room temp 

• 75 g caster / superfine sugar 

• 30g unsalted butter , cut into 1.5cm cubes

• 62.5 ml (62.5g) milk , full fat 

• 1 tsp vanilla extract 

• 0.75 tsp vegetable oil

Instructions

1. Preheat oven to 180°C/(160°C fan) for 20 minutes before starting the batter. Place shelf in the middle of the oven.

2. Place cupcake liners in a standard muffin tin. 

3. Whisk flour, baking powder and salt in a large bowl. Set aside.

4. Place butter and milk in a pan to melt. Do not let milk bubble and boil (foam ok). Once done, cover with lid to keep warm and turn off stove. 

5. In a separate bowl, beat eggs for 30 seconds on speed 6 of a handheld beater. And then pour in sugar after the 30 seconds.

6. Then beat eggs for 6 minutes on speed 8/until tripled in volume and almost pure white.

7. Scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 until the flour is just mixed in. Once you can’t see flour, stop straight away.

8. Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk. Use a whisk to vigorously mix until smooth and foamy

9. Pour the Milk mixture into the Egg Batter while using the beater on Speed 1. 

10. Scrape down sides and base of bowl. Batter should now be smooth and pourable.

11. Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces).

12. Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.

13. Remove from oven. Cool completely before icing