Regency cupcakes - Queen cakes
What exactly is a cupcake? When does a fairy cake become a cupcake? When does a cupcake become a fairy cake? Karen ponders these questions and also shares a recipe for the original British Cupcake - Queen Cakes.
Ingredients
- 225g of self-raising flour
- 1/4 tsp ground mace
- 1 tbsp of brandy
- 225g of unsalted butter
- 3 large eggs , beaten
- 1 tbsp of rose water
- 125g of currants
- 1 lemon , zest grated (optional)
- 225g of caster sugar
- 50g of ground almonds
Method
1
Preheat the oven to 190°C/gas mark 5
2
Line a 12 hole patty tin with some paper cases
3
Sift the flour and mace together into a large mixing bowl and then melt the butter. Allow it to cool slightly before adding it to the beaten eggs and rose water. Mix well
4
Make a well in the centre of the flour and pour the melted butter and egg mixture in, mixing thoroughly
5
Add the currants, grated lemon zest if using, sugar and ground almonds. Mix well, adding a little milk if the mixture is too stiff
6
Place a heaped tablespoon of mixture into each paper case, and then bake for 15-20 minutes, until well risen and golden brown
7
Take the cakes out of the tin and allow them to cool on a wire rack
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Regency cupcakes - Queen cakes
