This lady can handle herself anywhere. She has a sharp witty tongue and speaks at the speed of the trains that pulse through the East End. She never sleeps alone, and always keeps a bottle of sherry in the flat should anyone come to call. Makes 12 boozy cups of cake 2 medium sized eggs For the Icing 150g icing sugar sieved For the Top 12 whole cherries with stems YOU WILL NEED a 12 hole muffin tray Preheat the oven to 180oC/350F/Gas Mark 4 and line the muffin tray Place in the middle of the oven for 30minutes until the cakes are risen and cooked Whilst the cupcakes are cooking, make the icing. Combine the icing sugar with the cherry brandy, boiling water and cocoa powder until you have a smooth paste. The back of the spoonworks wonders for flattening out lumps. Dependingon how absorbentyour cocoa powder is you may need a dash morebrandy to loosen the paste evenly enough for spreading evenly. If you are not going to use it immediately, place a sheet of cling film directly on the surface of the icing to prevent it drying out Remove the darling cupcakes from the oven and cool them in the tin for ten minutes, so that they are cool enough to ice. Spread a teaspoon of icing evenly over the top of each one and place a cherry with its stem still on on the topof each cupcake before serving Happy Baking xxx |
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