Cupcake, Sweet

The Micro Cupcake

The best things come in small packages.  I’m not always too sure that statement is totally correct but it fits well with what I baked today… The micro cupcake! Ta-dah.  No longer will people say a cupcake is too sweet for them or use the excuse of being on a diet as this cake is good for everyone. 


I guess now I’ve ‘big’d’ it up you should really try it.

I’ve always had a fascination with objects in miniature size (please, no rude jokes!) Model railway, model villages, the tiny versions of Bournville and Dairy milk chocolate bars you used to get in tins of Roses.  I love the way they are so cute, like full size but shrunk down.  So today when I was making some full size lemon cupcakes I had a little bit of mixture left over.  It would have only really been enough for one or two cakes but I decided to use the petite four cases to make tiny versions.  I’m really happy with how they came out considering they weren’t in a baking tin to cook as I don’t have one that small.  I thought they might spread too much but the cases held really well.

I’m probably really late and these were fashionable last year or something but I think they’d make a great wedding cake or look lovely on a cake stand for afternoon tea.  If only I had a cake box small enough then I’d make more of these cute little cakes.

Cake, Sweet

One for the girls: Lemon drizzle cake

On Monday I was discussing with my work colleagues about how I have lots of lemons at my house. I bought them to make limoncello with but never got round to using them so I was said how I was thinking of making a nice sharp lemon curd.

Being the wonderful friends they are, they said I should make a lemon drizzle cake for them. It would help me by using up the lemons and they would be very nice and eat it for me.

For some reason I have never made a lemon drizzle cake before, even though it is very simple and I have eaten lots of lovely versions.

So this recipe is for you Gemma and Natalie.

Lemon Drizzle Cake

Use the recipe from Lemon Meringue cake here for the sponge

Juice of 1 lemon
Enough icing sugar to make a runny sauce
Tbsp Caster sugar

Create the sponge mix following the recipe.
Instead of putting the sponge mix into two seperate cake tins, put into one 8″ square tin lined with non-stick baking parchment instead.
Bake in the oven on Gas mark 4 for approx. 40-45 minutes – test to see if it bounces back or a skewer comes out clean.

Put onto a cooling rack and cool for 10 minutes.

Whilst the cake is cooling make the drizzle by mixing the lemon juice mixed with enough icing sugar to make a runny sauce.
Poke holes into the top of the cake whilst it is still warm and drizzle with the icing.

Dont worry if seems to go translucent and dribble down the side of the cake, this is all part of the appeal – its a tasty cake but not the prettiest!

Once the icing has been poured on the cake, sprinkle with the caster sugar and leave to cool.