Home-made cakes rock my world. The dorky, splodgy, odd-shaped gems that make homes smell so sweet and your face glow with pride once you’ve finished decorating them. These little cakes are from a Nigella recipe and if I was in any doubt that the lady is a domestic goddess the proof – to the contrary – is in this pudding. The icing is to die for and the cakes spongy good!
*125g self-raising flour *125g salty butter *125g golden caster sugar *2 large free-range eggs *1tsp vanilla extract *1tsp baking powder *1 heaped instant espresso powder *2-3 tablespoons milk. And for the Icing: *160g white chocolate *60g butter *120g soured cream *260g icing sugar *cocoa powder *cupcake cases
1. Preheat the oven to 200Oc/gas mark 6 and pop the cupcake cases on the tray.
2. Put all of the cupcake ingredients – except for the milk – into a bowl and mix, then add the milk and blitz.
3. When the cake mixture becomes a soft dropping mixture divide between the cupcake cases and then bake in the oven for about 20 minutes.
4. Cool on a wire rack – fully – and meanwhile get to making the icing.
5. Melt the chocolate and butter in a bowl within a pan of boiling water and then leave it to cool slightly.
6. Then add the soured cream and gradually beat in the icing sugar.
7. When the icing is ready, add a huge dollop to each cake and then sprinkle- through a tea strainer – the cocoa onto the cakes so it looks like a cappuccino.
This recipe makes about 12 cakes and is a perfect afternoon pick-me-up. Scrummy. Thanks Nigella!