Jennifer learns to cook: Queen Cakes

30 October 2012

This is one recipe that anyone with a tribe of hungry children needs at her fingertips. Queen Cakes are quick and easy and they can be varied with very little effort. I can’t pretend that they’re elegant tea party fare – but what can you expect for a mere twenty minutes work?

[Makes 10-12]

2oz (56g) butter
2oz (56g) sugar
1 egg
½ teaspoon vanilla
3oz (85g) flour
1 teaspoon baking powder
Milk

Variations (add to the dry ingredients)
1 oz (28g) sultanas, currants or small raisins
1 oz (28g) chopped glace cherries
1 oz (28g) teaspoon grated orange rind, decorate with orange icing
1 oz (28g) mixed peel
2 tablespoons chocolate chips

1. Cream the butter and sugar together till the mixture is soft and fluffy. Beat in the egg and vanilla. Mix in the sifted dry ingredients, adding a little milk (about 2-3 tabelspoons) till the mixture is soft, dropping consistency.

2. Place teaspoonfuls of the mixture into greased patty tins, ½ to ¾ filling them, and bake at 400°F (204°C) for 15 minutes or until the cakes are golden. Cool on a rack.

3. To dress them up a little, make butterfly wings by cutting a small circle off the top of each cupcake. Fill the cavity with whipped cream, cut the circle in half and place the two pieces on top. Decorate with a little jam.

This is the original recipe from the magazine and has not been altered.