| Last week I was thinking about the art of baking, how it is becoming lost.
About 40 per cent of home ovens are never used. It’s a shame to miss the wonderful family time spent baking and decorating cup cakes.
Known as fairy cakes when I was a child, the humble cup cake has now gained new heights, adorning the table of little princesses and princes’ birthday parties, afternoon teas with
the girls, and as wedding cakes where each guest takes one.
In the school holidays do some baking, get the kids into the kitchen and enjoy.
Ingredients
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Method
Line two 12-cup muffin pans with cup cake papers, set aside. Pre-heat oven to 160°c.
Place butter, sugar and vanilla into the bowl
of the Kitchenmaid mixer and beat until
light and fluffy. Add eggs to the
mixture two at a time. Mix together well.
Remove the bowl, place on workbench. Sift
the flour and baking powder into the butter
mixture. Mix it in well but do not over beat .
Three-quarter fill the cases with the mixture.
Place in the oven; bake for 25 minutes, or
until cooked when tested with a cake tester.
Cool in pans. Gather the children young and
old and decorate with chocolate eggs.
Come into Anthea’s Kitchen for the
luscious fluffy whipped butter icing recipe.
Anthea's Kitchen Tools
KitchenAid mixer
Three-tiered cake stand
Muffin pans
Wilton Cup Cake/Mini Muffin Papers
Retro mixing bowl
Cake tester
Cuisipro measuring cups
Avanti measuring spoons and flour sifter
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The Oyster Plate - 18 Aug 2010
