Cakes & Bakes

Rachel Taylor

Double the yum

RESIZE - Cakes pic
It was a shock to look out of the window last weekend and see snow. We’ll soon be enjoying a May Day bank holiday so maybe we’ll get a bit of sunshine and heat then to head off for a day with a picnic!

But that’s enough moaning about the weather. I’ll move onto more cheerful topics – cake!

I called to visit a friend after work last week so I nipped into M&S first on my way there. They seem to have a new range of treats out for spring now, with lots of little mini cupcake variety boxes. I was tempted by the afternoon tea selection but chose the dessert inspired box instead.

I think it was raspberry ripple, salted caramel and pecan flavours. Anyway I got to try the wee raspberry one and it was yum. It had dual coloured icing on it and that got me thinking about something I could try out for the paper.

I remember being in Lakeland a little while back and as usual I came home with a load of new bun cases. The shop assistant behind the till kindly told me I was entitled to a free dual icing kit because I had bought three packs of bun cases. So happy days.

I came home, popped it in the cupboard and forgot about it! But now the opportunity to try it has arrived – it is easy to use, the disposable bag comes with two compartments and the nozzle in two parts.

There is a little collar to hold the whole thing together when you have chosen the nozzle you want. I just tried it out with my basic cupcake recipe to start with – I will maybe get more adventurous in the future! So enjoy…happy baking!

Ingredients
• 110g caster sugar
• 110g self raising flour
• 110g margarine
• 2 eggs
• 1 teaspoon baking powder
• 1 heaped tablespoon cocoa powder
• Chocolate and vanilla buttercream to decorate

Method
1. Preheat oven to 170C. Line a muffin tin with 12 cupcake cases.
2. Sieve the flour into a large bowl. Add the baking powder, sugar, margarine and eggs. Mix until you get a smooth batter.
3. Spoon the mixture into six of the cases. Then add the cocoa powder to the remainder of the batter.
4. Spoon the rest into the final six. Bake for 17-20 minutes until risen and will bounce back.
5. Leave to cool completely. Make buttercream in the meantime.
6. Cut a circle out of the tops of each of the cupcakes and replace with the top of the opposite
colour.
So take a plain cupcake lid and insert into a chocolate cupcake and vice versa.
7. Top with a swirl of icing and decorate. Your friends will get a wee surprise in their cupcake!

Tip of the week

Some people will prefer to make two separate batches of mixture. I was time poor this week so the all-in-one had to suffice! For a separate chocolate mixture, replace 40g of the self raising flour with cocoa powder and continue as normal. Any questions, give me a shout at rachel.crumbs@gmail.com