So last week Tim brought home the biggest cup cake holder you’ve ever seen. I was told that I could hold on to it provided I filled it with cupcakes to take back to his office. Good deal I think, I like to cook and I get to keep the giant cupcake box! So I did three types of cake: Lemon, chocolate and cherry topped lemon cake.
The basic recipe for the cake is:
- 115g self raising flour
- 115g marg
- 115g caster sugar
- 2 eggs (lightly beaten)
- 1/2 teaspoon of baking powder
The great thing about this recipe is you literally chuck all the ingredients into a bowl at once and blitz with an electric whisk until smooth then pop in the cases and in a 190C oven for 15 minutes.
For the lemon cupcakes I added a tablespoon or two of lemon marmalade which made the cake so moist and zingy. I then decorated them with yellow butter cream and iced flower and hundreds and thousands. The chocolate ones got a sprinkle of mini smarties and the cherry cakes got a dollop of white icing and one solitary cherry – simplicity at it’s best.