Camden New Journal - Reciepe for Hearty Cup Cakes By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Hearty Cup Cakes

Hearty Cup Cakes
Cup cakes have become the trend at the moment so what could be better than this present? The cup cake papers, roll out icing and colouring can be bought at any supermarket. They will keep fresh in an airtight tin for at least three days especially if they have been iced to the edges.
Originally they were made with nutmeg and brandy so I have added some. If adding the brandy then add an extra teaspoon more flour.
Makes about 8-12 cakes

Ingredients
50g of butter.
50g caster sugar.
One egg.
50g of self-raising flour.
One desert spoon of brandy, optional.
A little grated fresh nutmeg, optional.
For the icing
50g of butter.
125g icing sugar.
A little milk.
One packet roll out icing.

Preheat the oven 190C 375F Gas 5. Put the butter, caster sugar, egg and self-raising flour into a bowl and beat well until fluffy, smooth and light. Spoon into each paper case filling each to three quarters.
Bake in the oven for about six to 10 minutes until light brown and just firm to touch. Leave to cool.
To make the icing, beat the butter till pale and then carefully beat in the icing sugar until the mixture is fluffy. Add a little milk to make it spread easier.
To ice the cakes, fill a cup with hot water and then using a pallet knife, gently spread the icing right over each cake and smooth with the knife being dipped into the warm water to give a smooth surface.
To make the shapes mix some colouring into the roll out icing and then roll out and cut the shapes placing them on the top of each cake.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk

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