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DOCRAFTS CREATIVITY MAGAZINE ISSUE 33 MAY/JUN 2012
This issue we feature a delightful collection from Lucy Cromwell by Papermania, off ering all the cups of tea, cake and bunting you will need to set the scene. And just to prove how versatile this range is, you can also find it in our ‘Wedding Special’ feature and used to make a Father’s Day card in our ‘make a Father’s Day card’ challenge! Our ‘Wedding Special’ feature also includes jewellery for the bride and a charming idea to hold onto those precious memories of the big day!
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Step by Step
1
Preheat oven to 190°C (375°F) Gas mark 5 and line a bun tin with cases
2
Beat together butter, sugar, flour, baking powder, and salt in a mixer or with a hand held mixer until it resembles fine crumbs.
3
In a jug mix together milk, eggs and vanilla extract and pour three quarters of the mixture into the fine crumbs at a low speed. Once that has been incorporated, add the rest of the liquid and turn up the speed, mixing until the batter is smooth.
4
Fold in the cranberries and pistachios.
5
Fill each case until two thirds full. (I use an ice-cream scoop to fill my cupcake cases. Just one scoop is enough and it’s easier than using two spoons). Bake in the oven for 18-20 mins until springy then pressed or use a skewer to test if the cakes are cooked). Leave to cool in the tin then remove and pop them onto a wire rack and leave until cold before adding the frosting.
6
In your mixer combine the softened butter and icing sugar, mixing well until thoroughly combined and there are no lumps of butter. Gradually add the milk and vanilla extract and increase the speed whisking the frosting until it’s light and fluffy. This could take as long as 5 mins.
7
Spoon the frosting into a piping bag which has a large star nozzle fitted into the end and pipe a swirl of frosting on the top of the cake. Decorate with edible pearls.