I’m marshalling my energy. I have some coffee and a sofa.
Tonight, I have a few people coming for a few drinks and I have promised that I will make cupcakes and each person will get to decorate one..or more. I’m looking forward to seeing people, since S left I’ve been here on my own, not really getting out much.
I still have dishes to wash and the baking to do, I’ll also scour the cocktail books for yum drinks to make. None of them will be for me, but hey, another time maybe. I’ll limit myself to one glass of wine then keep shoving the water down to keep my kidneys happy – for a given value of happy, as it seems regardless of what I do they are still grumbling about something.
So cupcakes, so easy to make and fun, also yummy 🙂 I make mine in a muffin tin so get 12, if you use bun tins you’ll get 16 (approx)
4oz Unsalted butter (softened), 4oz Caster Sugar, 2 Eggs (beaten), 4oz Self Raising Flour. Paper cases.
Preheat the oven to gas 5 – 190C – 375F. Put the paper cases in the tray(s).
Cream the sugar and butter together either with a wooden spoon or an electric whisk until pale and fluffy – my grandma always said this and the eggs part was beating air into the mixture so the sponge would be light and rise. Gradually add the egg beating it in well – too much egg at once will make the mixture curdle (split) if you can’t get it to beat together and it stays seperated, add a little flour and rebeat.
Once all the egg is beaten in, you need to add the flour. At this point you need to be gentle with the mixture – grandma’s wisdom here was that you’d put a lot of energy in to putting air in to the batter, and now you didn’t want to knock it all out. Using a metal spoon and gently fold the flour in to the mixture – I’ve found a plastic spatula works too.
Spoon the cake mix into the paper cases and bake for 15-20 minutes. Cool the cupckaes on a wire rack and once cool decorate.