We went Pink

Thank you so much to everyone who came in for cakes this morning in aid of Breakthrough Breast Cancer! It’s such a worthwhile cause – I am always amazed at how many people have been touched by this dreadful disease. After a slow start, we raised a wonderful £70 with more donations pending & we still have a few ribbon cupcakes for sale in the cafe… get them while you can!

For the lovely lady who wanted some recipes, the chocolate brownie one (yes, I agree they ARE the best in the world) is also on this site. Here’s how I made the sponge for the cupcakes (or any cake for that matter!)

Simple Failsafe Cake Recipe

This recipe uses the same weight of everything: EGGS, BUTTER, SUGAR, FLOUR

Decide how large you want your cake & choose your number of eggs accordingly – 2 eggs for a small cake/cupcakes, 3 or 4 eggs for a larger cake

Weigh your eggs whole, this is the weight you need for all the ingredients

Pre-heat your oven to 180 degrees and lightly grease & flour your cake tin

Whisk the butter (or you can use margarine or sunflower oil) with the caster sugar until creamy

Add the eggs one at a time and mix each one in well (if the mixture starts to split, add a spoon of your flour)

At this stage you can add any flavours such as vanilla essence or cocoa powder. My favourite is crushed cardamom pods with lemon zest.

Fold in the self-raising flour

Pour into the cake tin and cook for 20-25 mins until a skewer comes out clean (Cupcakes only need approx. 12 minutes cooking time)

Cupcake tip: For perfect round cupcakes the mixture shouldn’t touch the sides of the cases, the easiest way to do this is to pipe the mixture gently into the middle of the cases.