I call these cupcakes but in fact they're more like old-fashioned English fairy cakes which seem more appropriate for the Jubilee. I must say I prefer them. Made with butter rather than oil they taste more natural and 'cakey than an American-style cupcake and have about a third the amount of icing.
Makes 24 cakes
250g soft butter
250g caster sugar
4 large eggs, beaten with 1 1/2 tsp vanilla extract
250g self raising flour, sifted twice
125ml whole milk
For the icing
50g soft butter
a few drops of pink food colouring
200g icing sugar, sifted twice
1/4 tsp rosewater
a small pinch of salt (about 1/3 of a tsp)
2-3 tbsp whole milk
You will need two shallow muffin tins and some pretty paper cases and some rose petal-shaped cake decorations
Preheat the oven to 180°C/350°F/Gas 4
Tip the butter into a large bowl and beat with an electric hand whisk until smooth. Add the sugar about a third at a time and continue to beat until pale yellow and fluffy. Add the beaten eggs and vanilla essence gradually, adding a spoonful of flour with the last few additions. Fold in the remaining flour alternately with the milk taking care not to overmix. Spoon into the paper cases and bake for about 20- 25 minutes until well risen and firm to the touch. Remove the baking trays from the oven for 5 minutes then transfer the cakes to a wire rack to finish cooling.
Rinse and dry the beaters then make the icing. Beat the butter until soft. Pour a few drops of pink food colouring onto a teaspoon (easier to control than pouring straight from the bottle) then carefully add to the butter, pouring back any excess into the bottle. Gradually add the sifted icing sugar 2-3 tablespoonfuls at a time. Add the rosewater, salt and enough milk to make a spreadable consistency. Spread on the tops of the cupcakes and decorate with the sugar roses. Leave for 2 hours before stacking them into a tiered cake. Scatter real pink rose petals around the cake.
What to drink: Pink moscato or a nice cup of tea.