Cupcakes are a sort of Amercianism to our ears, even if they have become uber-fashionable. We liked them as children, but we split them and stuck cream inside, they were called fairy cakes. Who cares what they are called, the moist cake base, with a light butter frosting can still be a bit of child-like comfort. Of course you can make the topping what you will – for adults halve a piece of in season fruit (raspberries are wonderful) for children do sprinkles or just a single chocolate button. I made these for a wedding and they work easily and turn out very well. The brownies are here.
- 150g butter, softened
- 150g caster sugar
- 150g self-raising flour
- 3 medium eggs
- 2 tlbs milk
- few drops vanilla extract
- 12 hole bun tray lined with paper cases
- 125g butter room temperature
- 300g icing sugar
- 50mls milk.
- squeeze of lemon juice (to taste)
- Preheat the oven to 190dgs, or gas mark 5.
- Place all the ingredients in a bowl and beat until smooth.
- Divide the mixture between the paper cases and bake in the centre of the oven for 15-18 minutes or until the cakes have risen and are firm to the touch in the centre.
- Remove the cakes from the oven put them on a wire rack and allow to cool completely before you frost
- For the frosting, add the butter to a bowl and gradually mix in the sugar, add the lemon juice to taste.
- When the cakes have cooled, ice them and add the topping of your choice.