3 ways to ice little cakes – let the children have fun in the kitchen playing with different ways to ice cakes using ready to roll icing, royal icing and buttercream. More on this recipe and others in our free Co-operative food digital magazine http://smarturl.it/KidsIcing?IQid=youtube
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MAKES 12 TAKES 15 MINUTES TO MAKE + 10-15 MINUTES TO BAKE
175g unsalted butter, softened
175g golden caster sugar
Capful or 1 tsp vanilla extract
3 Co-operative British free range eggs, lightly beaten
175g self-rising flour
2 tbsp. semi skimmed milk
1. Preheat the oven to 180°C/fan 160°C/Gas 4†. Put 12 fairy cake cases into a 12-hole cake tin. Put the soft butter into a bowl, add the sugar and vanilla extract and beat together with a wooden spoon until pale and fluffy. Gradually add the eggs, a little at a time, with 3 spoonful of the flour.
2. Add the rest of the flour and milk and mix together. Spoon the cake mixture into the cases. Bake for 10 minutes and leave to cool. Amanda’s tip: Give your cupcakes a jammy centre by adding a dollop of your favourite jam onto the middle of each cake before baking. †Ask an adult to help you use the oven.
†Ask an adult to help you use the oven.
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Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.