I feel like I’ve made great progress in the planning of this wedding. Still haven’t reached the heights of great stress that I’m told weddings entail, but I’m sure those’ll come. The images in my head are slowly becoming a reality, now that I have the catering and the registrar sorted. And my scouring of the web has turned up several potential dresses. My favourite one, sadly, would involve me losing about three inches, and growing seven. Such is the life of a vintage-lover!
And, since we can all agree that weight-loss is clearly on my mind this week, here’s this week’s cake test: Lemon Cupcake with a Lemon Cream Cheese icing and Blueberries. The cake is a Hummingbird recipe; the icing just cream cheese and icing sugar with a little dash of lemon juice.
What you will need: 120g flour, 1 and a half tsps baking powder, 150g sugar, lemon zest, splash of lemon juice, 100g butter, 120ml milk, and 1 egg.
Firstly, mix together all the dry ingredients and the butter until you get a sandy consistency. I will admit, I gave up on the spoon and used my hands. Stir in the milk and the egg, separately, until nicely combined, and add a splash of lemon juice. This wasn’t in the original recipe – I just wanted to make it extra lemony.
Bake for about 20 mins at 170C. You should get about a dozen cakes.
For the icing, you need: cream cheese, icing sugar and lemon juice. Quantities to your taste. Mix it all up like glace icing and spoon onto your cooled cakes. If they’ve lasted this long. Dot with blueberries. Raspberries would work well too.
To be honest, I’m surprised they lasted long enough to be photographed. Most persuasive in their calls to be eaten. Really very tasty. These will definitely find their way onto the cake-table!