What fun it is to make cupcakes.
So girly and indulgent.
I LOVE IT!!!
You will need:
6oz self raising flour
(a little milk if necessary)
* 1tlbs cocoa powder if making chocolate cupcakes *
1. Heat oven to 180c.
2. Cream butter and sugar until soft.
3. Beat in eggs gradually.
4. Fold in flour (and cocoa powder), adding milk to gain a dropping consistency.
5. Half fill cases with mixture.
6. Bake for 15 minutes near the top of the oven.
When cool, the fun begins.
I played around with my new icing bag and nozzles,
cheating with Betty Crockers Chocolate Fudge icing
(which is my guilty secret and certainly doesn't make me a domestic goddess
but is absolutely yummy, gorgeous, delicious and I highly recommend).
Lick your lips, savour the moment and then dive in ..... Mmmmmmmmmm!
'NEVER FAIL FUDGE'
I have recently re-discovered this recipe and after licking my lips and declaring it "delicious", I'm so glad I did.
Years ago my dad used to travel to Canada on business and he would return with the obligatory goodies ... amongst them was always Marshmallow Fluff. These days this is readily available in the UK but back then it was like gold dust. It is incrediably yummy (if a little sickly) all on it's own but it is worth taking the time to make the fudge recipe printed on the back of the jar. Just as it's name proclaims, this is indeed 'Never Fail Fudge' and makes a thoughtful gift for a girlfriend which will make you look like a domestic goddess!!
2 1/2 cups sugar
1/4 cup butter or margarine
1 small can (5oz) evaporated milk
1 jar Marshmallow Fluff
3/4 teaspoon vanilla
12oz package milk chocolate chips
- Combine first 5 ingredients. Stir over a low heat until blended.
- Bring to the boil over moderate heat, being careful not to mistake air bubbles for boiling. Then boil slowly, stirring constantly, for 5 minutes (use soft ball test - method found on Fluff website).
- Remove from heat. Stir in chocolate and vanilla until chocolate is melted. Then turn into a buttered 9x9 inch pan and cool.