Cupcakes in miniature

mini-cupcakes-2

While I have a great little collection of miniature supplies at home (mostly stuffed in the bathroom cupboard), I’d never ventured into making mini treats. Of course I’ve made small sweet creations before – truffles, chocolates and the like – but nothing I could truly claim as bite-sized, baby versions of a well-known treat.

To be honest though, the thought had never really crossed my mind.

Until last weekend when Kevin and I were out car shopping with my parents*. I don’t know about you but I find car shopping pretty tortuous, so after a couple of hours trawling car yards I was starving and beginning to get a little hangry. So we loaded in the car and headed to the nearest fast-food restaurant for a quick refuel.

This just so happened to be Wendy’s. While Mum grabbed a table and the boys ordered, I shuffled to the condiments area to get the essential tomato sauce and straws. As I was pumping tomato sauce into one of their little tubs I realised something – they looked like tiny cupcakes cases. So I cheekily grabbed a handful and stashed them away to make some bite sized, fairy-like cupcakes.

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Victoria sponge

victoria-sponge

Recipe adapted from British Baking by Peyton & Byrne

Ingredients

  • 4 medium eggs, weighed in their shells

The weight of the eggs in:

  • butter, softened
  • caster sugar
  • self-raising flour
  • Jam, any flavour (approx. one jar)
  • 500ml cream
  • 2 Tablespoons icing sugar

Method

  1. Preheat oven to 170 degrees Celsius. Grease and/or line round cake tin between 20 and 23cm.
  2. Weigh the eggs and set aside. Weigh out the same amount of butter and caster sugar and place in your mixing bowl. Weigh flour and set aside.
  3. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one and time, along with a heaped tablespoon of the flour and mix well after each addition.
  4. Once all eggs have been added and are well incorporated, add the remaining flour and mix until just combined.
  5. Place mixture into prepared tin and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a greased cooling rack.
  6. Once completely cool split the cake horizontally through the middle using a sharp knife. Spread jam onto bottom layer, taking care to get it right to the edges.
  7. Place cream and icing sugar in a large bowl and whip until stiff. Spoon a generous amount on top of the jam and sandwich the two layers together. Top with remaining cream and spoon small blobs of jam around the edges.
  8. Store in the fridge for up to two days.

Afghans

afghans

Ingredients

  • 200g butter, softened
  • ¾ cup brown sugar, packed
  • 1 egg
  • 2 tsp vanilla essence
  • 1 ¾ cups flour
  • 2 tsp baking powder
  • ¼ cup cocoa
  • 3 cups cornflakes

Method

  1. Preheat oven to 180 degrees Celsius
  2. Beat butter and sugar until light and fluffy. Mix in egg and vanilla essence.
  3. Sift together flour, baking powder and cocoa, then pour into bowl. Scatter cornflakes on top and mix until combined. Don’t over mix or the cornflakes will become too finely crushed.
  4. Roll into small balls and place on lined baking tray. Flatten each one slightly with palm of hand.
  5. Bake for 15 minutes then cool on a wire rack before icing with basic chocolate icing.