Personalise cupcakes for your friends and family with an icing writing pen or alphabet letters.
You will need:
For the cakes
- Self-raising flour (6oz/170g)
- Caster sugar (6oz/170g)
- Butter (6oz/170g)
- 3 large eggs
- Few drops of vanilla essence
For the decoration
- Fondant ready roll icing (or regal icing or marzipan)
- A little icing sugar/confectioners sugar
- Alphabet candy letters or an icing writing pen
How to make Friend Cakes…
- Preheat the oven to Gas Mark 4/180°C/350°F
- Measure out your ingredients.
- Cream the butter and sugar together in a large mixing bowl until the mixture falls off the spoon and the grittiness has gone.
- Beat in one egg until the mixture returns to a smooth consistency.
- Add a third of the flour and fold in gently.
- Repeat steps 4 & 5, alternating beating in one egg and folding in flour until all the flour and egg is combined.
- Add about half a teaspoon of vanilla essence and mix in well.
- Fill a cupcake tray with cupcake cases and divide the mixture evenly between 12.
- Put the cakes in the centre of the oven for 25-30 minutes until golden and a knife comes out clean and transfer to a cooling rack.
- Roll out your fondant icing per the instructions to about ¼ cm thick.
- Use a cookie cutter to cut disks of fondant icing.
- Once cool, spread each cupcake with a little jam.
- Place a fondant disk on each cake.
- Write a friend’s name on each cake or, if you have bought alphabet candy letters, mix up a little icing sugar and water and add a little to the top of each cake before placing the alphabet letters on. Leave to set.
Friend Cake Tips…
- You can use your own cupcake recipe for this.
- If you would like chocolate cupcakes, substitute 1oz/30g of flour for 1oz/30g of cocoa powder and stir through the flour. Leave out the vanilla essence.
- Use a butter/margarine that comes in a block and not a tub. The tub margarine tends to have more water in it and causes the cake cases to come away from the cake when they cool.
- Cut the butter up into small pieces to make creaming easier and quicker.
- Take the butter out of the fridge for a little while before starting the cupcakes to make it softer and easier to cream with the sugar.
- If you’re using a food processor, beat one egg in at a time, then add all the flour in at once and ‘pulse’ the machine to keep the air in.
- Try not to put too much jam on the cake as the fondant icing will slip.
- Try not to put too much icing on the fondant if you are sticking letters on as it will cause the letters to slip before it sets.