Make and Share Craft Tutorials
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over 2 years ago
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Eat Me is published by Ebury Press, £15 Hb. To purchase visit www.amazon.co.uk.
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Crafts
Extract from
Eat Me!: The Stupendous, Self-Raising World of Cupcakes and Bakes According to Cookie Girl by Xanthe Milton
Published by Ebury Press
French Toast Cupcakes, Pistachio Lime Cupcakes, White Russian Cupcakes, Lavender Heart Cookies—the wonderful world of Cookie Girl combines fairytale themes with the glamour of cocktail hour Cupcakes are incredibly fashionable—and Cookie Girl's unique and delectable creations combine the sexy sophistication of cocktail hour with pure sensual indulgence. Divided by season, this collection features Lemon and Elderflower Cupcakes and Passion Fruit Sandwiches to celebrate spring, Tiramisu Cupcakes and Blueberry Cloud to cool off in summer, Pumpkin Cupcakes and Bloody Hand Cookies for fall festivities, and for winter, Christmas Spice Cupcakes and Snowdrift Shortbread. Lastly, the perfect party treats include Jack Daniel's Cupcakes, Pina Colada Cupcakes, ...
© 2013 Xanthe Milton / Ebury Press · Reproduced with permission.Recipe
Ingredients
- 110 gram /4 oz Unsalted Butter , room temperature
- 110 gram /4 oz Demerara Sugar
- 2 large Egg(s)
- 110 gram /4 oz Self-Raising Flour
- 1 tsp Baking Powder
- 170 gram /6 oz, Apple peeled, cored and chopped
- For the toffee coating :
- 25 hard Toffee
- 7 tbsp –10 tbsp Milk
- 12 Lolly Sticks
- Project Cost
- Cheap
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1
Preheat the oven to 180°C/350°F/Gas 4. Line a 12-hole nonstick muffin tray with paper muffin cases.
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2
Cream the butter and sugar together – the mixture won’t go as pale and creamy as usual due to the coarse grain of the sugar. Stir in the eggs. followed by the chopped apple. Sift in the flour and baking powder.
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3
Divide the mixture between the paper cases and bake the cakes in the preheated oven for 20 minutes until the tops feel springy to the touch. Remove the cupcakes and leave to cool on a wire rack.
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4
To make the coating, place the toffees in a pan with seven tablespoons of milk and warm gently over a low heat. Stir constantly to make a smooth toffee topping, adding more milk if needed.
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5
Slowly pour the topping over the cakes to coat them thickly. Push a lolly stick into each cake.
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