Sweet button cupcakes, let’s celebrate!
I love to celebrate with food! It is not everyday that you get to celebrate the exciting news that your husband has been announced as a contestant on the Great British Sewing Bee. Doubled with the airing of the GBSB Class of 2014, it felt right to bake something for the occasion.
Being a Wednesday, our after school #CraftyKids club was turned into a baking affair. I made a batch of lemon and cranberry cupcakes in the afternoon so they had time to cool, ready for the decorating to commence when Evie got home from School.
We whipped up a batch of lemon butter cream until it was light and fluffy. Using a disposable piping bag we got stuck into icing the cakes, lemon icing sure does taste good!
Next we turned our attention to creating our sweet buttons, we made a mini button factory, small ones & big ones, in several colours. Fondant buttons are incredible easy to make out of icing, simply roll out your icing, cut a few circles and using a skewer make 2 or 4 little holes evenly spaced in the centre of the circle.
After we churned out the buttons, Evie’s creative flair kicked in. She knocked up a train and mermaid for her and Max. I must say they did look pretty cool, as you can imagine they didn’t hang around for long…
Congratulations Matt, we are so very proud of you for taking part of the Great British Sewing Bee 2015. It still makes me giggle when I see you on the advert…I can’t wait until next Thursday!
We hope you enjoyed the cakes 😉
Lemon & cranberry cupcake recipe (based on my trusted hummingbird bakery recipe)
(makes approx. 16 cupcakes)
- 80g soft butter
- 280g caster sugar
- 240g plain flour
- 1tbsp baking powder
- Zest of 1 lemon
- 240ml milk
- 2 eggs
- 100g dried cranberries (chop them to prevent them all sinking to the bottom)
1. Kick off with preheating your oven to 190 degrees.
2. Prepare your tin by adding the cupcake cases.
3. Using a freestanding mixer or handheld electric whisk, slower mix the butter, sugar, flour, baking powder and lemon zest together until they look like breadcrumbs.
4. Now slowly pour in your eggs and milk, increasing the speed until you have a smooth batter. Scrap down the bottom of the bowl and add the cranberries. Give the mixture a final mix to ensure everything is combined.
5. Next fill your cases, I normally use a 50ml spoon per case, this ensures that my cakes are even in size but also gives me a nice level finish in the case for icing.
6. Bake your cakes for 18-20 minutes, until they spring back to the touch. Allow to cool completely before icing.
- 160g soft butter
- 500g icing sugar (no need to sift)
- 50-60ml milk
- zest of 1 lemon
1. Add the button, icing sugar and lemon zest to a bowl. Using a freestanding mixer or handheld electric whisk slowly start to mix the ingredients until you have a sandy texture.
2. Now add half the milk and turn up the speed, slowly had the remaining milk and continue to whisk until light and fluffy.