Guys, sad news.
Recently, my waistline seems to have doing something resembling the hokey cokey. You know - in, out, in, out. Shake it all about. The reasons for this are as follows:
1. I get tired and eat chocolate to wake myself up
2. I have no time to go to the gym
3. When I bake, I lick the spoon (only after I've finished mixing obviously, I'm not a beast)
So at the beginning of these week, after a weekend in Barcelona that revolved almost entirely around food, I made three decisions: I will take healthy snacks into uni instead of buying chocolate and cake, I will walk from my car to uni and back (thus adding an hour's walk to my daily exercise), I will bake only once a week and when I do I will not lick ANYTHING.
So the sad news is that I am cutting back on the baking a bit. I will still try to have one blog a week for you, and excitingly I will soon be writing a piece about the baking sector business-wise, which I will stick up here.
Anyway, I have baked this week, because my mum asked me to bake some Red Nose Day cupcakes or brownies for her cake sale at work. I decided that it would be easier to make cupcakes Red Nose themed than brownies. Here they are:
You will need:
225g sponge flour
225g butter or margarine suitable for baking (I use Stork)
225g caster sugar
225g eggs, or for those of us who are not crazy and do not weigh eggs, 4 medium eggs
1 tbsp vanilla extract
200g glacé cherries, halved
200-300g icing sugar
enough red sugarpaste to make red noses for 24 cupcakes
24 red cupcake/muffin cases
1. Preheat the oven to 180C/gas 4. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time and add the vanilla extract.
6. Beat the icing sugar and water together, adding the water a little at a time as you may not need it all. Spread all the cupcakes with icing.
7. Roll out the red sugarpaste (you may have to dust it with icing sugar to stop it sticking) and use something like a bottle top to cut out all the red noses, place on the cupcakes whilst icing is still wet. If you dusted the sugarpaste with icing sugar then wet a finger and use it to dab away the icing sugar.
Until the next time I decide my waistline can take cake and remain intact,