We ran this competition a few years ago and we loved the idea of all you readers donning an 
apron and having a go at this cheap and lovely recipe that’s always a crowd-pleaser. Why not show the kids (or grand-kids) how easy it is to bake something great at a fraction of the price of what’s in the shops? Decorate them their way!
TWO WAYS TO ENTER:
1. Send us a picture of your master creations and a description of what you attempted, especially if they didn’t quite go to plan. You can email editor@quidsinmagazine.com or post your pic to Quids in!, 3 Monmouth Place, Bath, BA1 2AT
2. Upload your picture entry to to our Facebook page. Don’t forget to like the page to start following us, if you haven’t already.
The best entry will win a James Martin food processor!
Entry closes on 26th January 2018. Full terms and conditions are here.
CUPCAKES RECIPE
Makes 12
Cakes
- 125g unsalted butter, at room temperature
- 125g caster sugar
- 2 eggs
- 125g self raising flour
Icing
- 200g icing sugar
- 3-4tbsp hot water
Method:
1. Preheat the oven to 180C. Line a 12 hole cupcake tin with paper cases and set aside.
2. Mix butter and sugar together with a wooden spoonuntil pale and creamy.
3. Add the eggs one at a time and mix well. Add the flour and stir until everything is well mixed in.
4. Spoon a heaped tablespoon of the mixture into each paper case, then bake in the oven for 10-12 minutes, until golden brown and the cakes feel springy to touch.
5. To make the icing, place the sugar in a bowl and add the water a tablespoon at a time (you may not need all the water). The icing should be the consistency of glue, with no lumps.
6. When the cakes have cooled a little, dollop a heaped teaspoon of the icing on the centre of each cupcake. Spread the icing to the sides of the cake. Be fast as it will start to dry straight away!
NOTE: The cupcakes will keep for up to four days in a cake tin, or freeze well un-iced.
Good luck, on your marks, get set, BAKE!
