It’s not over yet, brace yourselves for more cupcakes in celebration of National Cupcake Week! My little boy finished his very first full day at school yesterday, so my little girl and I baked some cakes and prepared a little picnic for his return home.
They also look just as pretty without the sweets, but they aren’t nearly as much fun for little fingers who want to pick!
Diddy Philly CupcakesRecipe courtesy of PhiladelphiaPrep time: 15 minutesCook time: 15 minutes
125 g butter or margarine125 g caster sugar or cinnamon sugar2 medium eggs125 g self-raisingFinely grated rind of 1 orange1 tbsp skimmed milk
150 g Philadelphia Light50 g icing sugarSome colourful cake decorations
Method:1. Beat butter and caster sugar or cinnamon sugar together until light and fluffy. Beat in the eggs, one at a time then fold in the flour, orange rind and the milk.
2.Line mini muffin tin with mini cupcake cases. Spoon the mixture into the cases filling about half full. Bake at 180⁰C, Gas mark 4 for about 12-15 minutes or until golden and risen. Leave to cool.
3.Meanwhile make the frosting by beating the Philly and icing sugar together. When the cakes are completely cold, spread some Philly frosting over each of the cup cakes and decorate as liked.
TipsThis mixture may make as many as 36 mini cups cakes depending on their size or alternatively use the mixture to make around 12 usual size cup cakes. The larger cup cakes will take a few extra minutes to cook. Eat same day or store in the fridge over night. I got 24 mini cakes and 4 large cakes from the mixture.
If you don’t have cinnamon sugar, use caster sugar and add one teaspoon of cinnamon into the cake mix with the flour.
Also…if you want flatter tops use margarine in place of butter.
If you have little helpers, they’ll prefer the option of just eating most of the mixture and making a mess with the rest! My little girl just swiped the packets of sweets and went to hide instead.