BBC Good Food

20 May 2010

Tested

"Excellent, I made a large batch - bumped the quantities to 250g on flour, butter & sugar and an extra egg, my family loved them. A usefull tip would be to use muffin cases or as deep as you can find bun cases as you want room for icing and a deeper case encourages a better rise. I watched mine very closely in the last minutes of cooking and removed a few minutes before time and they were perfect - my oven is mega quick and I didn't want them to dry. I also double cased them for shape retention and moisture - as a guide for standard white muffin cases I filled the 2/3rd full and 250g quantity made 21 large cup cakes. I used a stiff icing sugar topping so the icing flooded the top of the case and looked flawless and anothe tip is to use the juice of the lemon to make the icing so that it's not too sweet - yummy"

13 February 2008

Tested

"This is quick and easy to make, all the family loved it. Try it with a slightly higher concentration of coffee for a really good flavour I would use 2.5 tbspn of coffee next time and 25g less of sugar in the sponge mixture as the frosting gives the majority of the sweetness you need and less sugar in the sponge will allow the coffee aroma to come through in the sponge as well as the frosting. "

10 February 2008

Tested

"Fantastic! I have lots of Carrot Cake recipes and this is the easiest and the nicest. I add a little extra grated carrot 30-40g more and as some don't care for the fruit in it I substitute fruit for chopped walnuts, excellant a quick and easy winner!"