I have never been much of a baker, I far prefer 'cooking' as it there is nowhere near the need for preciseness as there is in baking. There is definitely an element of chemistry to baking, in that things need to be done in a certain order with accurate measurements. Given that my philosophy is usually chuck in a bit of this, then chuck in a bit of that, that doesn't always translate well to successful baking!
I sense the tide maybe turning however, I have finally invested in some electronic scales which also make life remarkably simple and the combination of that and the mixer may just have paved the way to more baking episodes!
Having said that, I just remembered that the reason I don't bake is because I end up eating it all!!!!!! I am such a greedy guts when it comes to biscuits and cakes, can't resist them! So it is exciting at this time of year making goodies up to give as presents, as I get the joy of making it without it all ending up on my hips!
Anyway my kitchen looks like a tornado hit it so I had better go and tidy it up!
125g unsalted butter
softened125g caster sugar
2 large eggs
125g self-raising flour
1/2 tsp vanilla extract
2-3 tbsp milk
- Preheat oven to 200 degrees.-
Beat butter with sugar until creamy
Add the eggs one at time.
Add milk a tablespoon at a time and in between add a bit of flour
When you've put all the flour in, add the vanilla extract.
Pop into cupcake cases, I put mine in petit four cases and in mini muffin tins. I doubled the recipe and it made 40.
Bake for 15-20 mins until cooked and golden on top
Once cooled cut tops off cupcakes and cut tops in half to form 'wings'. Put a dollop of cream on the bottom part, press in the wings dust with icing sugar and then put some jelly or jam or strawberry in the middle for decoration. For these ones I used fruit jubes cut up.