Red Velvet Cupcakes
4oz butter at room temperature, 5oz caster sugar, 4½ oz SR flour, 1oz cocoa powder, 2 large eggs, 2 tbsp milk, 10ml red food colouring gel.
For frosting 11oz icing sugar, sifted, 2oz butter at room temperature, 7oz full-fat cream cheese, ½ tsp vanilla extract.
You will need a 12 hole cupcake tray lined with cases and a piping bag with star nozzle (optional)
Preheat oven 180C / 350 F / Gas 4.
Measure all the cupcake ingredients into a large bowl and mix until smooth, Spoon the batter evenly into the cases and bake for 20 – 25 minutes until well risen and springy to the touch. Remove from the tin and leave to cool on a wire rack.
Lemon and Poppy Seed Cake
150g butter, 2 eggs, 250g caster sugar, 350 g flour, 2 tsp baking powder, 1 tsp lemon zest, 50g poppy seeds, 100ml lemon juice.
For glaze 100g icing sugar and 2 tbsp lemon juice.
Preheat oven 170C / 150 F /Gas 3. Grease and line a 2Ib loaf tin.
Beat eggs and sugar until thick and fluffy, then add the dry ingredients to the bowl and beat to combine. Warm the butter, lemon juice and milk until the butter has melted (in a pan or microwave). Add to the mixture in 2 lots and beat well after each addition.
Pour the mixture into the tin and bake for 50 -60 minutes until golden brown. Cool slightly then transfer onto a cooling rack.
Mix the lemon juice and icing sugar for the glaze and pour it over the warm cake.