Today it’s Ruth’s birthday and I felt I needed to find the time to squeeze in a little Belleau Kitchen home baking and make her some light and fluffy fairy cakes. I made a classic butter icing with cocoa powder in some and pink food colouring in the other!
Ruth is amazing… she the most senior of citizens in our little hamlet, yet she’s still as sprightly as the rest of us up here. She wouldn’t let a double hip replacement get in her way and a couple of years ago she was up and about in double time… She’s a good friend to all and last year we celebrated her big 80th with a garden party up at the Manor House, we had such a laugh and she was the life and soul of the party!
She has a very sweet tooth and will polish these off by herself, today… let there be no doubt!
For the cakes:
120g butter at room temperature
120g caster sugar
2 large eggs, at room temperature
half a teaspoon vanilla extract
120g self-raising flour
Preheat the oven to 170C/325F/gas mark 3.
Line a 12-hole cupcake pan with paper cases. (I couldn’t find my cupcake pan as you can see they are all wobbly…)
Using a food processor or a good old fashioned bowl and wooden spoon cream the butter and sugar until light and fluffy. Beat in the vanilla extract.
Gradually add the eggs with a little flour and beat until smooth.
Divide the mixture equally between the paper cases.
Bake for 15-20 minutes until golden and springy to the touch.
For the icing:
125g butter at room temperature
250g icing sugar
2 teaspoons hot milk
flavourings, toppings and colourings of your choice
Beat the butter in a bowl until light and fluffy then stir in the icing sugar, milk and colouring / flavouring until smooth.
Eat and of course, enjoy!