Sunday, 12 May 2013

Guest Post: Lucy Bakes

Hi guys, I'm Lucy from Lucyy Writes. I mostly blog about beauty and fashion though I've recently started my own baking tag, Lucyy Bakes. Original right? I'm always baking and love sharing my recipes whether it be on my blog or Instagram. Before I start, Congratulations to Emma and Adam, Millie is beautiful!



Making these cupcakes is fairly standard, you need 4oz each of Self Raising Flour, Caster Sugar and Softened Butter, along with half a teaspoon of baking powder and two large eggs. Using an electric whisk, because beating by hand is far too much effort on days like this, mix for 2-3 minutes until smooth. Next add in one teaspoon of vanilla extract and pink food dye - use as much or as little as you like, I toned it down for my lot. Now here's the 'fun' part, add a generous dash of Malibu and for those who don't drink you could use desiccated coconut or the rind of a lemon, grated of course. Spoon your mixture into your cases - the funkier the better and bake for 12 minutes at 180 degrees


Once your cakes are cooked leave to cool. Heat lemon juice and sugar in a pan. I used 2oz of Caster Sugar but didn't measure the lemon juice. Add enough to cover the sugar. Once all your sugar appears to have dissolved, take off the heat and leave to cool slightly, before drizzling over your cupcakes. This then soaks through into each cupcake for an added surprise.

Making a basic butter cream, with 4oz butter to 8oz icing sugar and pink food dye, decorate. You don't have to pipe the icing on, just take a butter knife and apply. Next pour your hundreds and thousands into a bowl where you can roll half your cupcakes on their sides before adding a choice of decoration. I of course went for the classy cocktail umbrella. With the other cupcakes I decided to coat them entirely in hundreds and thousands. 

Let me know if you have a go at making them. 

Lucy x