Hey! It’s been a while since I posted – my apologies. We’ve got lots of exciting things happening behind the scenes at the moment which will be revealed very soon. I’m going to keep it short and sweet with this beautiful, fun summer recipe which you’ll all love!
The weather is glorious at the moment in the UK and I’m sure you’re all entertaining outdoors with friends and family.
I was asked to make some cakes for a charity cake sale and chose to do these, I love the style of them and they take me right back to being a kid. The charity in question was the Alzheimer’s/Dementia Society, which holds a special place in my heart as my nan had dementia, bless her.
I heard that the cupcakes went down very well and they raised over £300 selling various treats.
I will let you into a little secret… wait for it… we’ve now got our very own pizza oven!!! It’s amazing – so much so that we’ve had pizza for the past 3 nights! 🙈
Some friends came round at the weekend and it went down a storm. So watch out for some homemade pizza on the blog soon!
If you’d like to keep up to date with more of what’s happening in our personal life be sure to follow us on Instagram.
Lucy xx
Flake 99 Cupcakes
Ingredients
- 200 g caster sugar
- 200 g margarine/unsalted butter
- 4 eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
Frosting
- 220 g margarine/unsalted butter
- 640 g icing sugar
- 2 tbsp milk If you need to loosen the icing
- 1 tsp vanilla extract
- 4 chocolate flakes Each one cut into 3
- 2-3 tbsp hundreds and thousands sprinkles
Instructions
- Heat the oven to 190°C / fan 170°C / gas 5. Butter a 12 hole muffin tin.
- Cream together the butter and sugar with electric whisk (I use a Kitchen Aid).
- Add the eggs and mix.
- Add the flour, baking powder, vanilla extract and continue to whisk together until everything is combined.
- Divide the mixture evenly into the muffin tins and bake for 15-20 minutes.
- Take out of the oven and transfer to a metal rack. While your cakes are cooling make your frosting.
- Cream the butter on its own for about 5 minutes on a medium speed.
- Sift the icing sugar into the creamed butter and then mix together on a slow speed. Gradually increase the speed until it forms a thick paste.
- Add the vanilla extract and milk if needed and whisk together for one minute.
- Put your frosting into the piping bag with the nozzle of your choice. Pipe each cake and sprinkle with hundreds and thousands.
- Using a sharp knife dip into hot boiling water and carefully wipe the end with some kitchen towel, cut each flake into 3 pieces. Gently place each one into the side of the icing so it looks like an ice cream.
- Serve and enjoy! The cupcakes should last for 2-3 days.
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