Its that time of year once again. The for weather is looking very debatable, Royal Ascot is upon us (my aunt lucked out and won a pair of LK Bennett shoes there yesterday ... my envy is sky high!) people are willing the sun to make a more permanent appearance ... it must therefore be time for a spot of tennis at Wimbledon. With the forecast looking good, touch wood, it is time to bake just in time for you to make and take yours to Wimbledon. These are the ultimate pudding for your picnic or afternoon treat, alongside the traditional strawberries and cream...
Makes 12
Pre-heat the oven to 180°C
Bake to Perfection for 18 minutes
You will need the following:
Cupcakes
175g Butter
175g Self Raising Flour
175g Caster Sugar
3 Eggs
2Tbsp Baking Powder
1Tsp Vanilla Essence
Cupcake Cases
Icing
75g Butter
175g Icing Sugar
2Tbsp Double Cream
6 Strawberries
Method:
Line a muffin tray with cupcake cases
Cream together the butter and sugar
Add in the eggs one at a time
Next stir in the flour
Until it forms a smooth texture
Add a drop of vanilla essence
Add the baking powder
Fill the cupcake cases 2/3 full with mixture
& bake to perfection for 18 minutes
For the Icing Sugar
Mix together the butter and icing sugar
Add in the cream
Add a drop of vanilla essence
Finely dice the strawberries
Then combine into the icing mix
Be careful not to stir in too much, otherwise the strawberries will disintegrate
18 minutes later ... ta daa your cupcakes will be ready
Leave them to cool before following the next step
You will need a sharp knife to make the butterfly wings
Take the knife and angle it into the centre of the cake at a 45° angle, roughly 1½cm in from the edge of the cupcake
Once removed, cut the removed bit of cake in half to form the wings
Fill the hole in the cake with a tablespoon of icing mix and place the wings on top
Dust with icing sugar to complete the effect
Pop in a tuppawear and enjoy on Henman's Hill/Murray's Mount
Enjoy ...
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