Good Housekeeping Cake O'Clock by Good Housekeeping Institute

Author:Good Housekeeping Institute
Language: eng
Format: epub
ISBN: 978-1-910231-02-9
Publisher: Pavilion Books
Published: 2014-01-01T05:00:00+00:00

Preparation Time 30 minutes • Cooking Time 25 minutes, plus cooling and setting • Makes 12 • Per Cupcake 226 calories, 10g fat (of which 6g saturates), 34g carbohydrate, 0.2g salt • Easy

125g (4oz) unsalted butter, softened

100g (3½oz) caster sugar

2 medium eggs

150g (5oz) self-raising flour, sifted

1 tbsp milk

zest of 1 lemon

50g (2oz) small fresh blueberries

12 fresh raspberries

FOR THE FROSTING

1 medium egg white

175g (6oz) caster sugar

2 tbsp water

a pinch of cream of tartar

1. Preheat the oven to 190°C (170°C fan oven) mark 5. Line a 12-hole muffin tin with paper fairy cake or bun cases.

2. Using a hand-held electric whisk, whisk the butter and sugar in a bowl, or beat with a wooden spoon, until pale and creamy. Gradually whisk in the eggs until just combined. Using a metal spoon, fold in the flour, milk, lemon zest and blueberries until combined.

3. Divide the mixture equally between the paper cases and press 1 raspberry into the centre of each cake. Bake for 15 minutes or until golden and risen. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

4. For the frosting, put all the ingredients into a heatproof bowl and whisk lightly using a hand-held electric whisk. Put the bowl over a pan of simmering water and whisk continuously for about 7 minutes or until the mixture thickens sufficiently to stand in peaks.

5. Insert a star nozzle into a piping bag, then fill the bag with the frosting and pipe a swirl on to the top of each cake. Stand the cakes upright on the wire rack and leave for about 1 hour to set.

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