At our Cancer Council Morning Tea last thursday, all the ladies brought a small plate of something to share. Lorraine L brought quite a few 'somethings' to share. Her cupcakes were SO nice and quite a few were Gluten Free. Let's be honest, cup cakes are usually all about the icing (just ask my kids!) But Lorraine's were really nice to eat as well as nice to look at (or lick the icing off).
Now in this blog post we would like to invite Lorraine's friend, Jane W. in the UK to join us in a cupcake!
I know Jane, it's a bit far to travel to join in a morning tea so here are a few cakes for you to choose from...
And to make the whole cake experience more real, click "read more" below for the recipe and make some for yourself!
Thanks for sharing the cakes and recipe with us Lorraine!The Best ever cup cake recipe from Lorraine:
Victoria Sponge. Serves 8
100g caster sugar
2 med eggs
100g SR flour or GF flour.
1. Heat oven to 180c,350f,gas mark 4. Grease an 7inch or 18cm sandwich tins or makes 12 cup cakes.
2. Cream margarine and sugar until light and fluffy. Beat in eggs,one at a time adding a little flour with each.
3.Gently fold in remaining flour.
4. Place in prepared tins and bake for 20-25 mins in 2 tins or 40-45 in one tin.
5. When cool,fill with jam or cream.Dust with icing sugar.
Milk Chocolate Cake.
200g SR flour or GF flour
225g caster sugar
1/2 tsp salt
25g cocoa powder
2 med eggs
5 tbsp evaporated milk
few drops vanilla essence.
Heat oven 180c,350f,gas mark 4.Greased and line two 8inch sandwich tins but NOT loose bottom ones as the mixture will run out.The recipe works for cup cakes also.
2 Mix flour,sugar,salt and cocoa.
3 Rub in margarine. Beat eggs with milk,water and essence.
4 Stir egg mixture into the dry ingredients and beat well.
5 Place mixture into prepared tins and bake for about 30-35 mins.
6 When cold sandwich together with butter cream and desired topping.
5 Place mixture into prepared tins