FREE PROJECT: Cupcakes

HAPPY NATIONAL CUPCAKE WEEK No, I am not joking. This week is the UK's first national cupcake week. So this weekend it is time to put the diet on hold, get baking and make some yummy cakes and invite friends and family round for afternoon tea to share them with.

Here is a free cupcake recipe for you to try. This recipe comes from the book called BAKE ME I'M YOURS...CUPCAKE by Joan & Graham Belgrove who run The Little Cupcake Company.

EASY CUPCAKE RECIPE - vanilla sponge

Ingredients
225g (8oz) slightly salted butter
225g (8oz) caster sugar
4 medium eggs
225g (8oz) self-raising flour
5ml (1tsp) natural vanilla extract

1. Pre-heat the oven to 175C/347F/Gas Mark 4.  Place cases in bun trays
2. Put sugar, then flour (sieved), then chopped up butter and vanilla extract into a food processor.  Blitz all together on medium power until well mixed together.  Alternatlively mix it all together with a hand-held whisk.
3. Then add eggs one by one, using slow pulse setting, if using a food processor, until the mix is integrated.
4. Spoon the mixture into the cases and place in the baking tray.  Place in the centre of the oven and bake for 15-17 minutes.  Bake for the time mentioned or until the tops of the cakes spring back when lightly touched.
5.  Turn out and cool on wire racks.

BUTTERCREAM FROSTING

Ingredients
225g (8oz) unsalted butter
5ml (1tsp) natural vanilla extract
450g (1lb) sifted icing sugar
40ml (2 1/2 tbsp) cold water

1. Beat the butter until soft in a food processor.  Alternatively use a hand-held whisk
2. Gradually beat in the icing sugar and water together
3. Continue beating until frosting is light and fluffy
4. Towards the end add the vanilla extract

SHABBY CHIC CUPCAKES

Whoever said romance was dead?  These sweet little pink hearts are actually really easy and create a vintage romantic setting for weddings and other occasions.

Ingredients for 24 cakes:
medium sized, silver cupcake cases
24 basic cupcakes using the recipe above
buttercream frosting using the recipe above
Petal paste or ready-made icing
food colouring
pink sanding sugar
heart-shaped cutters

1. Roll out a piece of coloured petal paste, large enough to make quite a few hearts from the one piece.  Using a cutter, make the hearts well in advance and allow to harden.
2. Make frosting and pipe a generous swirl over each cupcake.
3. Place two hearts at different angles into the frosting swirl and finish with a sprinkle of pink sanding sugar. 

I hope you have fun making these.

Marie