CUPCAKES

Today is one of those rare days as a mummy where you feel you have remembered enough to almost feel in control ...

I finally finished writing all of the thank you letters for Charlie’s party last weekend ... and we are now off to a birthday party.  I have got the children's outfits and actually ironed them, I have a present with card attached and I have cooked the cakes ... nigella would be proud! 

As Emily is cooking, clearing the garden, filling party bags, blowing balloons (just thinking about it makes you realise the effort that goes in) and generally bomb-proofing her house for twenty-five over excited children. 

I thought I would offer to cook something.

We agreed on cupcakes.  I always make mini ones.  My children only ever lick the icing off the top ... so little seems a better option.  I also ... if i am honest ... get bored eating a whole cupcake and would rather a couple of little ones over the afternoon.

So here is my recipie for 36 of them ...

CUPCAKES - Makes 36 mini cupcakes

Ingredients for cake

125g Self raising flour, 125g Caster sugar, 125g Butter, 1  Teaspoon baking powder, 1 Teaspoon of vanilla paste, 2 Eggs beaten, 15 mil milk

Ingredients for icing

150g Butter, 350g Icing Sugar, 15 mil Vanilla extract, 15 mil Milk

• Heat the oven to 170 
• How you make the cake will now vary depending on whether you have a food processor
• FOOD PROCESSOR: Place all the ingredients into a food processor and mix together until smooth
• BOWL: Cream the butter and sugar together, add the egg and milk beat again, add in the remaining ingredients to the mixture and beat well
• Divide the mixture between 36 mini cakes cases, a teaspoon full per cupcake.  Place the cakes in the oven and bake for 8-10 minutes until the cupcakes are golden on the top.  
• Remove the cakes from the oven and allow to cool.
• As the cakes cools make the icing, i make mine in the food processor.  Place all the ingredients in the food processor and blitz till smooth, you may need to add a little bit more milk if you want the icing a little thinner.  If you don’t have a food processor, place all ingredients in bowl and mix by hand. 
• Once the cakes are cold ice each of them.  I am generous with the icing and tend to put a good teaspoon on the cake
• Once iced decorate
• I store in the fridge, remove 20 minutes before you serve to allow the icing to relax slightly.

Cooking notes

All the teaspoon and tablespoon measurements in the recipe need to be level.

The butter should be room temperature.

If you can not find vanilla paste then use extract for this to.  I use paste as i love having the vanilla bits in the cakes.

Adapting

You can use lots of different things to decorate the cakes.  I love using little iced flowers, smarties and dolly mixture ... 

Comments

[Marina]

Looks tasty, I am also baking today for tomorrows Birthday Party of my son, one cake is in backing, icing/cream will do tonight, need to do cupcakes too, going to try your recipe!