Friday, 19 February 2010

Cakes for Haiti

I'm making cakes for a fundraiser on Sunday at the Liverpool Palm House in Sefton Park. It's to raise money for Haiti. If you are in Liverpool on Sunday, pop in and support them, between 1pm and 4pm on the 21st February 2010. I've made 2 dozen little lemon cupcakes, iced and decorated (which is NOT my forte but they'll taste nice!).



250g butter, softened
250g caster sugar
grated zest of 1 lemon (unwaxed or scrub it first)
4 eggs
300g plain flour
1 tsp baking powder

For the lemon icing:
150g butter, softened
350g icing sugar, sifted
grated zest of 1 lemon (unwaxed or scrub it first)
juice of 1 lemon

Preheat the oven to 180C/GM4. Line a bun or fairy cake tin with cases. Either, cream butter and sugar together until thick and creamy and then add eggs, zest of 1 lemon and beat well. Fold in flour and baking powder. Or, stick the lot in a food processor and whizz together. I usually add a splash of milk to make a nice dropping consistency. If using fairy cake cases - this amount will make about 2 dozen. If you are using muffin cases - this amount will make about 1 dozen. Divide your mixture into whatever cases you are using and then put into the oven for approximately 15 minutes for the small cases and 20 for the large ones. I usually judge it by how golden they are and whether they have a nice springiness when pressed. Turn out on a wire rack and leave to cool.
Meanwhile cream butter (by hand or processor), then add zest and start sifting in the icing sugar, mixing well. Add the lemon juice and cream well. Once the cakes are cool, add the icing in nice dollops and then decorate as you please. I used little lemon jellies but sugar flowers would be very pretty.

Make some for your fundraiser or just for your friends!

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