A very sad day last week for myself and several colleagues who were made redundant. I was one of the lucky ones and managed to secure another post at the same organisation ( only 2 days a week but should give me more time to bake – YAY positive side )
In celebration of all my amazing colleagues ( two of whom have set up a fab new venture http://www.tdp-training.org.uk/ ) I decided to make a selection of yummy treats. Some of my cakes were prettier than others. The Lemon drizzle cupcakes look very sad really but taste so scrumptious I ate 4 before I even got to work. ( I will never be a size 12 again 😦 )
I have posted the recipe for the Millionaires Shortbread before so no need to repeat. The other cakes are both versions of a basic vanilla cupcake recipe, in fact they are based on my Mums original 4,4,4 and 2 recipe which you can find on my home page https://clarkfamilyhandbook.wordpress.com/about/.
Lemon drizzle fairy cakes.
- 1 batch of 4,4,4,2 fairy cakes. This makes either 16 small traditional fairy cakes as shown above or 9 muffin sized cupcakes.
- 1 lemon
- about 50g icing sugar but more or less according to how much of a sweet tooth you have.
- a skewer or cocktail stick
While your fairy cakes are baking, put the juice of your lemon and the icing sugar into a teeny saucepan and heat until the sugar dissolves. This only takes moments.
When your cakes are cooked, pull them out of the oven and using a skewer puncture the little cakes all over so that you can then gently spoon on the lemon syrup which will then soak in. This needs to be done as soon as they come out of the oven. Leave your cakes to cool in the baking tin. I was a little impatient removing mine and the cases came away from the cases, not very pretty. They still taste yummy though.
Summer Fruits cupcakes.
- 1 batch of 4,4,4,2 fairy cakes. This makes either 16 small traditional fairy cakes as shown above or 9 muffin sized cupcakes
- one 300ml carton of double or whipping cream
- icing sugar to taste
- vanilla extract or paste. ( I prefer the paste )
- fruits of your choice – I used raspberries and blueberries.
This time you need to make sure your cakes are cooled as the cream topping won’t sit well on hot cakes.
Whip your cream and vanilla extract until it is just holding it’s shape. Careful with this as cream thickens all of a sudden. Then with a hand whisk mix in some icing sugar if you like. I like the flavour of this with the vanilla and cream plus it seems to hold it’s shape better especially if your cakes are being iced a few hours beforehand. Once you are happy with this place your mixture into a piping bag fitted with a star nozzle and then pipe your swirls onto your cakes. Pop your fruits on and then lightly dust the cakes with icing sugar. Gorgeous.