Warm sunny days, and lazy afternoons bring about the most wonderful occasion of all . . .
the summer picnic . . .
There is nothing like grabbing the one you love and a picnic basket full of goodies and driving out into the beautiful English countryside to share a tasty repast together . . .
A loaf of bread, a jug of wine and thou . . .
These cupcakes are perfect for picnics, and they go together in no time at all. You just throw everything into the bowl of your electric mixer and turn it on . . .
*Vanilla Cupcakes With Buttercream Icing*
Makes 12
These little cakes are so quick and easy to do. You just measure everything into one bowl for the cakes and then beat. You can have them into the oven in no time at all. Moist and delicious and crowned with a lovely butter cream icing these always please. What could be better than your very own little cake? Don't be tempted to use anything other than the soft margarine for the actual cakes. I have tried to use butter and they just do not work out the same.
For the cakes:
4 ounces soft margarine
4 ounces caster sugar (white sugar)
2 large eggs
1 tsp vanilla extract
4 ounces self raising flour
1 tsp baking powder
For the Buttercream Icing:
6 ounces of butter, softened
12 ounces of icing sugar, sifted
Candies and sprinkles to decorate (optional)
Pre-heat the oven to 200*C/400*F. Line a 12 cup deep muffin tin with paper cupcake cases and set aside.
Measure all the cake ingredients into a bowl and then heat well for 2 to 3 minutes, until well blended and smooth. Spoon the batter into the cupcake cases, filling them about half full.
Bake them in the pre-heated oven for 15 to 20 minutes until well risen and golden brown. Remove them from the oven and lift them out of the muffin tin to a wire rack to cool completely.
For the icing beat the butter and icing sugar together until well blended and smooth. Spread over the top of the cooled cakes and decorate with sprinkles or candies as desired.
