- 350g plain flour
- 85g golden caster sugar
- 85g light muscovado sugar
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- zest 2 lemons or small oranges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 284ml carton soured cream
- 1 tsp vanilla extract
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases. Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don’t overbeat. Spoon into cases.
Bake for 25 mins. Leave to cool in the tin for 5 mins, then turn out and leave to cool completely on a wire rack.
Muffin the Moo – John Torode
Make a cardboard template of the cow and grass. Cut out with rolled-out white ready-to-roll icing, then leave to firm up. Using a small paint brush, paint on cow markings with black paste food colouring. Brush cake tops with honey, then lay the cow cut-outs on top.
Not a chocolate eclair – James Martin
Melt 125g white chocolate, then leave to cool. Beat 250g icing sugar with 125g soft butter and 1-1½ tbsp milk, then stir in the chocolate. Spread on cake tops. Melt 100g dark chocolate, cool, then use a small writing nozzle to pipe writing on top.
Football – Gordon Ramsay
Cut circles the same size as the cupcake top from rolled-out ready-to-roll white icing. Brush the cakes with honey and lay the circles on top. Make football marking templates. Colour some of the white icing blue using paste food colouring then, using the templates, cut out the shapes and stick onto the white circles with water.
Hearts & flowers – Jane Asher
Beat 100g butter, 280g icing sugar and 2-3 tbsp milk together, then swirl over the cakes. Decorate with crystallised roses and silver and pink edible hearts.