Easy Food Recipes and Cooking - Easy Peasy Lemon Squeezy Cake (Cupcake)
Ingredients:
6oz Self Raising Flour
4oz Softened Butter
1 tsp Baking Powder
6oz Caster Sugar
2 Large Eggs (Free Range)
6 tbsp Milk
Finely grated rind of a large unwaxed lemon+juice from one lemon (or to taste)
Method:
Preheat oven to 180 C/gas mark 4.
Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes;mixture will drop easily off spoon.
Spoon mixture into tin and smooth with back of spoon. I use an oblong tin which measures 9'x8', lined with baking parchment. You could also use a round tin.
Bake for 3040 minutes until golden & firm to the touch.
Cool in tin & slice.
- Make your cupcake batter using the Easy Peasy Lemon Squuezy Cake recipe. You can use any light coloured sponge recipe, although you should make sure it is a moist recipe and not too dry!
- Once you have made your batter, separate a 1/3 of it into a small bowl. Cling film the remaining batter mix and leave to one side. Use food colouring or natural alternatives to dye the 1/3rd you have just separated to the colour of your choice. I’ve chosen pink for my hearts.
- Grease the base/sides of a square, (any shape will do, i just preferred square for doing this) deep baking tray and pour in the coloured mixture to a depth of a couple of centimeters. Use your judgement here, you are looking for a risen depth that will fit into your cupcake cases, whilst leaving room for the non dyed batter as well. Pop the baking tray into the oven at the temperature the recipe suggests. Take the cake out as soon as it is firm enough to handle being cut into. Try and avoid baking for the full suggested recipe time if you can. Keep testing it so that you can remove from the oven the second it is firm enough to cut. Once firmed take the cake out of the oven and leave to cool completely. Popping it into the fridge will speed the process up.
- Use a small heart shaped cutter to cut out shapes from the coloured cake. Pop in the fridge to cool, or even freeze for 30 minutes to help prevent overcooking when you re-bake them.
- Place your cupcake cases into your muffin tin. Remove the clingfilm from your 2/3rd non dyed batter and spoon a dollop into the base of each case. Take each heart and stand it vertically (point to the base) into the dollop of batter. Then spoon a dollop of batter on either side of the heart. Make sure your batter reaches roughly the half way mark of the cupcake, high enough to support the heart, but remembering that the batter will rise! Remember you want the batter to rise OVER the top of your heart so add enough to achieve this. You can also add a dollop of batter over the top of the heart to help.
You will need:
Light coloured sponge
Pink colouring
Small bowl
Small heart cutter
Muffin Cases
Baking tray