Since today is National Cupcake Day there was only one recipe I could really share for this week's Recipe of the Week.
Cupcakes are so simple to make and I make a batch of these almost every single week. They are so handy for an after school treat.
When we want them to be a bit fancier I will make them into Butterfly Cakes, like the picture below, by slicing a little circle out of the middle and adding some jam and butter icing to the middle before adding the centre, sliced in half, back on top.
But mostly we will just have them as normal cupcakes, finished with either a swirl of butter icing, or more often than not just a layer of white water icing and some sprinkles.
Fraser (4) loves to help add the icing to the cupcakes when I make them. Just look at that concentration!
These are the cupcakes we made today and we added a little yellow colouring to the icing since that is Fraser's favourite colour.
Now for the recipe.
You will need:
5oz gluten free self raising flour
5oz sugar
5oz dairy free margarine
2 eggs
2 tbsp soya milk
- Simply add all the ingredients to a bowl and then mix thoroughly, either in a stand mixer or with a handheld mixer, until the cake mix is smooth and creamy.
- Add spoonfuls of the mixture into cupcake cases in a cupcake tin, until the cases are about 2/3 full.
- Bake at 200C for between 15 and 20 minutes, until they are golden and firm to touch on the top.
- Allow the cakes to cool before icing.
- Either mix icing sugar with water to make a smooth paste for icing or beat together about 9oz icing sugar and 3oz dairy free margarine until smooth and then pipe onto the cupcakes.
If you're looking for a variation from the simple cupcakes then how about trying either my quick chocolate cupcakes
Or perhaps the more fancy looking, but no harder to make, Camo Cupcakes.
Happy National Cupcake Day!
