There are times when I find myself wishing I had cake, but no cake exists at home. These times include, but are not limited to:
- Feeling sad
- Feeling happy
- It’s a day of the week
- I just finished watching the Great British Bake Off.
I adapted a victoria sponge recipe to make a small batch of cupcakes / fairy cakes without all the fuss of making a full cake.
This is dangerous for my self-control, knowing that fresh cake is only about 25 minutes away, but it’s also delicious, so it’s swings and roundabouts.
Small-Batch Cupcakes
Makes between 4 and 5, depending on how much you fill your cake cases.
Ingredients:
- 1 egg
- Self-raising flour
- Sugar
- Butter
- Vanilla Extract (optional)
Method:
- Preheat your oven to 190°C / 170°C fan
- Weigh your egg, shell on. This is your guiding measurement.
- Measure out the same weight in flour, sugar, butter.
- Melt the butter in a heat-proof bowl in the microwave.
- Beat the egg into the melted butter (once it has cooled - we don’t want scrambled egg!)
- Beat the sugar, then the flour, into the egg and butter mixture.
- Add a small amount of vanilla extract if you like. 1/2 tsp, maybe? I don’t know, I usually eyeball this.
- Divide the mixture into between 4 and 5 fairy cake cases.
- Bake in the oven for 15 minutes, or until an implement (toothpick, knife, etc) comes out clean
I usually cut them in half width-ways, fill them with jam, and dust with a small amount of icing sugar.
Then I can pretend I’m a giant eating a normal-sized victoria sponge.
November is National Blog Posting Month, or NaBloPoMo. I’ll be endeavouring to write one blog post per day in the month of November 2020 - some short and sweet, others long and boring.