London, 10thJuly 2012 – This week I’m entering my blog post about school bake sales, published in March, into “Tea Time Treats”. This is a monthly blogging and baking event that is hosted by Karen from Lavender and Lovage and Kate from What Kate baked on alternate months. The theme for this month is Cake Stall Cakes & Bakes and is hosted by Karen over at Lavender and Lovage.
School Bake Sales: are they your Heaven or your Hell? - Bake sales are my heaven. First of all, I love the concept of selling home-baked food in order to raise money for the benefit of the children attending the school. Secondly, I love to bake for amazing “customers” like children who openly show and tell what they think of what you have baked.
I have learnt that kids buy with their eyes, so the biscuits or cakes should be very colourful or full of chocolate. I use simple cake recipes and spent time to decorate what I have baked. I fill up a large box with cakes or biscuits and during the event I enjoy watching children choose and eat them. Their excitement makes me feel happy. I always sell out.
This cupcakes mixture is prepared using a simple sponge recipe. I use olive spread which makes the sponge lighter but you could use unsalted butter instead.
The cake mix for 24 cupcakes is quite big, so I prefer to divide the ingredients in two and prepare two cake mixtures. I find it easier to beat and fold a small mix.
The topping is the most important element of these cupcakes, so the frosting needs to be fluffy and light. The decorations have been inspired by my children: I asked them to decorate their own cupcake and the result was a baroque mix of everything: lovely and cute. Thank you boys!
Recipe with step by step pictures
SERVES 24, PREP & DECOR 30 MINUTES, COOK 10 MINUTES
- 350 g olive spread
- 350 g caster sugar
- 6 eggs
- 350 g self-raising flour
- 1 tsp baking powder
- 250 g icing sugar
- 80 g unsalted butter at room temperature
- 25 ml warm water
- smarties, sugar stars, chocolate dots, glitter sugar, hundreds and thousands, glitter writing icing tubes, soft gummy sweets and mini marshmallows.
Preheat the oven to 170˚C (160 fan-assisted)
Beat the olive spread and caster sugar until light and fluffy, then beat in the eggs, one at a time, until incorporated.
Sift the flour with the baking powder, and then fold into the mixture until smooth.
Spoon the cake mixture into the paper cases and bake for 10 minutes, or until light golden. A skewer inserted in the centre will come out clean when they are ready.
Leave the cupcakes to cool in the tray for 5 minutes, then remove and place onto a wire cooling rack.
Beat the butter and icing sugar together, add the water a little at a time and beat until the frosting is smooth and light.
Spoon the butter frosting on top of the cold cupcakes and sprinkle with a mix of colourful decorations of your own choice.