Cream Tea Cupcakes.

 

 

A couple of weeks ago I made these very yummy cream tea cupcakes as a little Mother's Day gift. I also made my family a fried breakfast in the morning which, was quite an experience. It actually worked out really well in the end but, it got me running around the kitchen like a mad woman first trying to plate everything up and I also learned that fried eggs are really not my specialty. In fact, I am a terrible egg fryer. I'll stick to scrambled eggs from now on I think. Also, oil gets really hot... and spits ALOT!
 

Then in the evening I also made a Tortilla bake and some Enchiladas for tea which, were also very tasty as Mexican food always is so, I like to think I was quite a good daughter for my lovely Mum for the day.

 

These cupcakes were also delicious. They are very cute and girly and also really quick and easy to make which, is always great and they are basically like little scones, especially with the addition of the raisins and the crumbly texture of the cupcakes. Scones are always delicious and these cupcakes didn't disappoint either! Slathering anything with clotted cream and jam is a winner in my book.

 

Recipe

 

Makes 10 cupcakes

 

85g/ 3 oz butter, softened

85g/3 oz caster sugar

1 large egg, lightly beaten

1/2 tsp. vanilla extract

85g/ 3 oz self-raising flour

1tbsp. milk

40g/ 1 1/2 oz raisins

 

To decorate -

115g/ 4 oz small strawberries, hulled and sliced

1 tbsp. strawberry jam

115g/ 4oz clotted cream

icing sugar, for dusting.

 

 

Method

Preheat the oven to 190C/ Gas Mark 5. Put 10 paper cases in a bun tray.

Place the butter and caster sugar in a large bowl and beat together until light and fluffy. Gradually beat in the egg and vanilla extract. Sift in the flour and, using a metal spoon, fold gently into the mixture with the milk and raisins.

 

Spoon the mixture into the paper cases. Bake in the preheated oven for 15-20 minutes, or until risen, golden and just firm to touch. Transfer to a wire rack and leave to cool.

 

Using a serrated knife, cut a circle from the top of each cupcake. Gently mix together the strawberries with the strawberry jam and divide among the cupcakes. Top each with a small (or generous :P, whatever takes your fancy. Generous definitely took mine.) dollop of clotted cream and place the cupcake tops back on. Finally, dust with icing sugar and enjoy!

  

 Byee.

Thankyou for reading!

Love Courts x

 

Raspberry Amaretti Cupcakes.

 

 

 

These little Raspberry Amaretti Cupcakes are lovely and tasty. They are very cute and girly with the pretty pink raspberries and velvety, white mascarpone icing on top and the sponge has a delicious almondy, marzipan essence to it from the addition of amaretti biscuits which, makes these cupcakes feel a bit special. They are also very light and refreshing cupcakes with the addition of the fresh raspberries and the mascarpone topping which, is quite nice as some cupcakes can be a bit heavy with a dense sponge and a hefty dollop of frosting, don't get me wrong though, either's fine by me :P.

 

I really really enjoyed these cupcakes and they were actually very easy and quick to make and decorate too which, is always nice. I hope you enjoy them too!

 

 

Recipe

75g (3 oz) amaretti biscuits

75g (3 oz) light muscovado sugar

100g (3 1/2 oz) lightly salted butter, softened

2 eggs

75g (3 oz) self-raising flour

1/2 tsp. baking powder

 

Topping

200g (7 oz) mascarpone

8 tablespoons icing sugar, plus extra for dusting

250g (8 oz) fresh raspberries

 

Method

 

Line a 12-section bun tray with paper cake cases. Put the amaretti biscuits in a polythene bag and crush with a rolling pin.

 

Tip the crushed biscuits into a bowl and add the muscovado sugar, butter, eggs, flour and baking powder. Beat with a hand-held electric whisk for about a minute until pale and creamy. Divide the cake mixture between the paper cases.

 

Bake in a preheated oven, 180C, Gas Mark 4, for 20 minutes or until risen and just firm to touch. Transfer to a wire rack to cool.

 

Beat the mascarpone with a wooden spoon in a bowl to soften, then beat in the icing sugar. Spread over the cakes with a small palette knife. Arrange a layer of raspberries on top and dust with icing sugar.

 

Voilaa!

 

 

Thankyou for reading!

Love Courts x