An unusual post this one: it’s a birthday gift show-off in disguise and I didn’t cook the featured articles!
Recent birthday gifts were: individual silicone cupcake cases (re-usable and easy to remove from the cases you see), a wiry cupcake stand, and my first ever piping bag. As I was about to spring into baking action, my 4 month old daughter fell asleep on my shoulder, so Mrs. Roastpotato stepped in to bake. I can be a nightmare to cook in front of, with my pestering and pointy fingers. Luckily she manage very impressive cakes despite my interference. We felt like baking the same cupcake base, with three toppings: coffee, lemon and vanilla.
We were deciding on which cupcake recipe to go for and went for Delia’s Complete Cookery Course
Fairy cakes (measurements and method are presented old school, exactly as per my Nan’s instructions) – makes 23:
8oz butter
8oz sugar
4 eggs
2 tsp baking powder
A little milk
Cream fat and sugar add eggs beaten well. Fold in sieved dry ingred. little milk if ness to soft dropping consistency. Bake in mod oven 15 – 20 mins.
Coffee icing:
3 tablespoons espresso
2 tablespoons icing sugar
Lemon icing:
Juice of ½ lemon
2 tablespoons icing sugar
Vanilla buttercream:
100g icing sugar
50g butter
Dash of vanilla extract