Cup cakes remind me of birthday parties and sunny afternoons. They are cheerful additions to my afternoon cup of tea which I have religiously at 4pm every day.
An easy and quick little treat that tastes of sunshine and happiness is remarkably similar to the wheat flour ones I fondly remember from my childhood.
These, pictured above,accidently ended up with strawberry flavored icing but they still taste lovely.
1 cup gf self raising flour
1/2 cup buckwheat flour (gives the mix some body)
1 tsp gf baking powder
1/2 cup sugar
1/4 cup margerine
1/2 cup milk
Finely grated rind and juice of one orange
1 tsp vanilla essence
Gf icing mixture
1 tsp margerine extra
Pre heat oven to 160C fan forced. In a bowl, combine margerine, sugar, eggs, orange rind and vanilla essence. Beat until they look like fluffy custard.
Alternatively fold in dry ingredients and milk. Spoon two heaped desert spoons of the mix into patty pans and bake for about 15 to 20 minutes.
They are cooked when golden on top and spring back when tapped.
Turn out onto a wire rack and leave to cool.
To make icing, put a cup of icing sugar icing mixture into a bowl and add 2 tblspns orange juice and a tsp of margerine. Beat together with a knife until it makes a paste. Add extra juice if too thick.
My icing mixture turned pink when the juice was added because I'd used strawberry flavored by mistake. If you want pink icing like mine just add a drop of pink food coloring.
Spread icing over each cooled cup cake.
These cupcakes were a hit with my Dad and sister who came for lunch the day I made them. The mix made nine but it could make a dozen if you use less mix in each patty pan.
Recipe for an afternoon treat:
A pot of tea, your favorite tea cup, a good book and two cupcakes.
Thanks for stopping by,
Romance author and lifestyle blogger
My whole life is inspired by romance. I write romance novels of course but also love creating DIY's and decorating in a romantic style. I'm rejuvenating an old garden, recusing roses and planting new ones.