Hello! I’m Matt’s girlfriend Laura and I like the sweet things in life. Like, er, sugar. In fact, you can’t beat a good sugar rush, can you?
I went to the Hummingbird Bakery in London this week and it reminded me that I can make nice cupcakes too – and mine cost about 10p a pop, rather than £1.50. Since I’ve been freelance and working from home, I’ve managed to perfect my recipe (it’s very easy). Double or triple it if you’re making them for a bunch of people – I just make them for me and Matt. Well, me, mostly.
- 3oz plain flour
- 3oz olivio or margarine or butter (depending on how healthy you’re feeling)
- 3oz sugar (today I used golden granulated, which was nice)
- 1 egg
- 1 tsp real vanilla essence
- 1 tsp baking powder
Mix together the butter and sugar until it’s smooth and light in colour, by hand or with a mixer. Add the egg and vanilla and mix until smooth. Put the baking powder and flour in a sieve and sieve in from a great height into the mix. Combine it all together and put into paper cases and in the oven at 180-190 degrees for 15-20 minutes. Take them out when they are browning on the top and the top is springy to the touch.
For crazy variations, you can add food colouring at the end (red was popular last time I was in New York), or chocolate powder can be added to sieve in with the flour, or lemon juice in place of vanilla extract for lemony ones.
I love icing sugar and have a million different ways to make good icing. Today I used a tsp of creme fraiche with half a tsp of vanilla essence and mixed it with enough icing sugar until it was stiff and hard to mix any further. Ice the cakes when they’re cool, not before. Sometimes instead of creme fraiche, I might use natural yoghurt, or, when I’m feeling naughty, melted white chocolate and a bit of yoghurt mixed together, which sets hard and cracks. yum.
Chocolate cupcakes – silicone sisters
Amy’s Handa Island Banana Cake
Black Forest Brownies
Chocolate chip cookies