I’m a little bemused about the fuss about the Royal Wedding, but hey, hopefully Our Kate will give good dress. In the meantime, here’s a little improvved recipe for some yummy cupcakes to celebrate our five day weekend. Not a Union Jack in sight!
I use these swank Nigella measuring cups when I bake (they were a wedding pressie, before you balk at the price!), but when measuring for baking a smallish sized mug will do the trick too. It’s all about proportions – you really don’t need scales…
Sooo sieve a cup of plain flour, a scant teaspoon of baking powder and a pinch of salt into a mixing bowl.
Meanwhile, melt half a pack of butter slowly in a non-stick pan, take off the heat and stir in half a cup of brown sugar.
Add to the flour mixture, and then stir in two mashed ripe bananas and a large beaten agg.
The consistency should be like Greek yoghurt, so add a splash of milk if it’s too dry, or some ground almonds if it’s too runny.
Divide into 12 cake cases and top with a few pecans.
Bake in a preheated oven at gas mark 5/ 190C/ 375F for 15 to 20 mins. They’re done when you can stick a fork or skewer in and it comes out clean.
If they last an afternoon it’ll be a miracle. The cakes, not the happy couple ;D. I wish them all the best, really.