No children’s birthday party could be complete without the obligatory line up of cupcakes. In fact, for an entertainment factor, you could bake the cupcakes and then set up an icing station and decorating station so that each child gets to ice and decorate their own cupcake. I have seen this idea work very successfully at the Good Food and Wine Show and the Nicoletta stand was full of children, and very grateful looking parents. When the boys were younger I developed a recipe for caramel cupcakes as this was Mark’s favourite flavour and his request. Since then I have used this cupcake recipe with great success, but just a plain vanilla flavour. For Nicola’s second birthday party I made a batch of pretty purple iced cupcakes to go with her Barbie birthday cake:
This photograph and the recipe to follow have been published in Lavender and Lime. In February of this year I received the most beautiful gift of a three tiered stand. It is perfect for the middle of the table, and I am sure to use it on many occasions. I decided that the first time it would appear on my table would be for something special, and so I chose the Eat For The Earth Lunch to showcase it. As the gift giver had also gifted me some cupcake holders, I knew that cupcakes were in order – and what a lovely dessert it turned out to be. It was the first time ever I had tried the sugar free version and I was very impressed with the lightness of the cupcakes. They stayed moist for the few days that they lasted after being baked which was also great. For Nicola’s cupcakes I used a butter icing which is easy to pipe. For mine, I made an icing out of cream, honey and some Honest Chocolate Spread. I could have piped it, but my piping bag is in the freezer with the left over boudin blanc and I had forgotten to get some disposable ones!
I am submitting this recipe to the food24 competition