Just Cupcakes

This is the cupcake, or I should say fairy cake as they were then, recipe that my Mum taught me when I was about 5 years old. We used to finish ours as butterfly cakes with a little bit of butter icing. These ones have evolved more in the style of cupcakes. I usually measure everything in metric when baking but when it comes to these cakes it's in my head in ounces.

The Recipe

60z butter

60z caster sugar

60z self raising flour

3 eggs

1. Preheat oven to 180c.

2. Beat the butter and sugar until light and fluffy. Add eggs and beat. Finally add flour and mix until smooth.

3. Put into individual cupcake cases and bake until golden springy to the touch (around 15 - 20 mins).

Topping

Icing sugar

Butter

1 tsp vanilla extract

I don't have the exact quantities for the topping - I just adjust until it all tastes right! I finished with mine with some Rainbow Sugar sprinkles that I got in Dean & Deluca in NYC.

A Claridge's Christmas

I got given a Claridge's Christmas pudding - I am so excited! They have only made 100 so feel very lucky! The big question is though - will the rest of the Christmas Day lunch live up to the pudding....

No Pastry Pear Tarts

I came across this recipe in Easy Living. I think these tarts look quite sophisticated but were so quick and easy to make. I like the fact they don't have pastry as it makes them lighter than some tarts.

The Recipe

180g unsalted butter

50g plain flour

180g icing sugar

100g ground almonds

2 tsp finely grated lemon zest

5 egg whites

2 small ripe pears, peeled, cored and sliced

1. Preheat oven to 200c. Lightly grease 6 tart tins (7cm) with removable bottoms.

2. Melt butter in small saucepan and gently cook for 1-2 mins until it has turned golden.

3. Sift icing sugar and flour into a mixing bowl. Stir in ground almonds and lemon zest.

4. Lightly beat the egg whites with a fork until just foamy and pour into bowl with dry ingredients. Add warm butter and mix with a wooden spoon until smooth.

5. Pour mixture into tart tins, filling each to 3/4 full and top with pieces of pear. Bake for 5 mins then reduce heat to 180c and cook for a further 10-15 mins until golden and risen.

6. Allow to cool in tins for 5 minutes before turning out on to a wire rack to cool completely. Dust with icing sugar to serve.