Monday, 3 May 2010
A good friend of ours has been a bit under the weather lately. As she is also a bit elderly, this can be somewhat serious, and we wanted to go and visit her this afternoon, both to cheer her up and to check on her, and to make sure she had everything she needed . . .
I didn't want to go empty handed though. I wanted our cheer up visit to be more than just our two ugly mugs . . . I wanted to bring her a little treat that might tempt her appetite a bit, and bring a smile to her face.
Cupcakes are the perfect portable pressie for someone who is ailing. Just small enough that they aren't too much for them to handle, and yet so cute and tasty looking, that they are sure to tempt even the smallest appetite.
Little cakes are sure to bring a smile to most people's faces . . .
Especially when you dress them up in lacy coats and candy sprinkles. These were well received and went down a real treat. Slightly spicy with the warm flavours of chai tea and a lucious lemon buttercream icing.
Makes one dozen
A delicious cupcake, with spicy warm flavours, and a delicious lemony buttercream icing on top!
For the cupcakes:
8 ounces self raising flour
1/4 tsp baking powder
1 TBS chai tea powder
2 1/2 ounces unsalted butter, softened
5 ounces soft light brown sugar
2 large egg whites
5 fluid ounces of sour milk
(To sour milk add 1 tsp of lemon juice to a measuring beaker and add
milk to the measure required. Let stand for 5 minutes before using. You
can also use an equivalent amount of buttermilk)
For the Icing:
5 ounces butter, softened
10 ounces icing sugar, sifted
the juice of one lemon as required
a few drops of yellow foodcolouring if desired
Preheat the oven to 180*C/350*F/Gas mark 4. LIne a 12 cup muffin tin with paper liners. Set aside.
Sift the flour, baking powder, salt and chai tea powder together into a medium bowl. In a separate bowl cream the butter and brown sugar together until smooth and light. Add the egg whites, slowly beating them in until the mixture is well amalgamated. Stir in the flour mixture along with the buttermilk, mixing until well combined. Divide the mixture equally amongst the prepared cups. Bake for 20 minutes, or until they test done and the top springs back when lightly touched. Remove from the oven and allow to cool for 5 minutes before removing from the pans to a wire rack to cool completely.
To make the icing beat all of the ingredients together, adding only enough lemon juice to make an icing of proper spreading consistency. You may or may not need it all. Add 1 TBS at a time. Spread over the tops of the cooled cupcakes. Sprinkle with sprinkles if desired. Delicious!
You didn't think I was going to give a cake to someone that I hadn't already test tasted first . . . just to make sure they were gift worthy . . . ahem . . . you know how it is!