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Cupcakes and Whoopie Pies

Cup Cake (makes 12 ordinary sized or 8 bumper sized)

Butter or Margarine110g / 4 oz
Caster sugar110g / 4 oz
Eggs2 medium
Self raising flour110g / 4 oz

Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment. Use a hand mixer to cream the butter and the sugar together until pale. Beat in the eggs. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency – if it isn’t, add a little milk. Divide the mixture between the cake trays or  gently spread into paper cupcakes. Fill up to no more than three-quarters. Bake for 12 minutes. Allow to cool for 10 minutes.

Butter Icing for Cup Cakes

Butter, softened140g / 5 oz
Icing sugar280g / 10 oz
Milk½ teaspoons
Food colouringFew drops

Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.

Whoopie Pie Marshmallow Fluff (makes enough for 4 large pies)

Egg whites1 ½
Caster sugar75g / 2 ½ oz
Golden syrup1 tablespoons
Salt½ Pinch
Vanilla essence½  teaspoon

Put all the ingredients in a stainless steel bowl and place over a pot of boiling water. Hand whisk continuously until the sugar has dissolved for about

10-15 minutes until the mixture is frothy and a bit opaque.

Remove from the heat and whip the mixture using a mixer on high speed until it is thick and white. Spread onto the pies

Love Heart Cupcake with Fondant Icing

Regal Ice 
Food colouringFew drops

Make up a cupcake batter as show above. Either put the batter into heart-shaped silicon moulds or into heart-shaped cups. For the icing – Take ¾ of the icing and roll in your hand then flatten with a rolling pin to about 1/8 inch thick. Cut out the required shape and lay on top of the cupcake. Now add food colouring to the rest of the icing and mash together well until the colouring is spread throughout. Cut out a little heart shape and lay it on top of the plain icing. 

Whoopie Pie ( makes 4 large pies)

Plain flour90g / 3z
Cocoa powder45g / 1 ½ z
Bicarbonate of soda¾ teaspoon
Baking powder¾ teaspoon
Unsalted butter60g  / 2oz
sugar100 / 3 ½ oz
egg½
milk112mll / ¼  pt
Vanilla essence½  teaspoon
salt¼ teaspoon

In a bowl sift the flour, cocoa powder, soda, and baking powder and stir in salt. In another bowl cream the butter and sugar until light and fluffy. Add the egg and then the milk and vanilla. Beat till combined. Then add the ingrediants from the other bowl slowly, mixing in. Chill for 30 minutes. Now drop 18 rounds of batter onto a baking tray. Bake in the middle of a preheated oven to 180 deg C/ Gas Mark 4 for 10-12 mins. Remove to w wire rack to cool. Spread the filling onto the flat surface. Top with another whoopee to complete the sandwich.

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Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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