Wednesday, 4 March 2009
I have recently become a Pampered Chef consultant which I am really enjoying. I get to meet lots of people that love to cook and I get to use some fantastic equipment. I will do a separate post all about my new job but for now I will just say that I am loving it.
As part of my kit I got a floral shaped silocone cupcake mould. I have had it for a few weeks now and have been debating what to make in it. I did think about making a frozen dessert but in the end I decided to make some cupcakes. I was a bit apprehenisve about getting them out of the mould but they popped out so easily and look so pretty.
This recipe is quick and simple to make so is perfect for when you fancy cake but don't have much time. If you don't have a silicone mould then you can use this recipe to make normal cupcakes in cases.
I was really pleased with how these turned out and I will definately be using this cupcake mould to make lots more pretty cakes.
This recipe makes 12 cupcakes.
Sunflower oil for spraying
155g softened butter
155g light brown sugar
2 eggs beaten
155g self raising flour
half teaspoon baking powder
2 teaspoons milk
60g caster sugar
Icing sugar to decorate
Preheat the oven to 180C / Gas 4.
Spray the cupcake pan with sunflower oil.
Zest the lemon and orange.
Cream together the butter and sugar until light anf fluffy.
Gradually beat in eggs and then stir in lemon and orange zest.
Fold in the flour and baking powder and then gently stir in the milk.
Place a level scoop in each well of the pan dividing mixture evenly. Bake for15-18 minutes. Remove the cakes from the oven.
Sqeeze the juice from the lemon and orange. Combine the 2 juices and stir in the caster sugar. Poor the sugar juice mixture over the hot cakes and allow to cool completely.
Carefully remove cakes from mould. Sprinkle with icing sugar.