Rhubarb and yoghurt cupcakes

Trying to use up the rhubarb....I discovered this recipe. 

Mix 6oz chopped rhubarb, 12 oz sifted self raising flour and 10oz caster sugar.

Add 2 beaten eggs, 5oz plain yoghurt, 5oz melted butter and 1.5 tsp vanilla essence.

Beat well with a wooden spoon and spoon into prepared cupcake cases.  Makes loads - 18-20. 

Bake at 180c for 15-20 minutes until well risen and golden.

Cool on a wire rack....if you can wait that long.

Honey and banana cupcakes

A great way to use up over-ripe bananas.

Cream 5oz soft brown sugar with 5oz butter (warning -this mixture is addictive!). Gradually beat in two eggs. Add one mashed banana, 2tbsp runny honey and 1tsp cinnamon. Fold in 9oz self raising flour.

Spoon into baking cases in suitable bun tray. Bake at 180c until done, about 15-20 minutes.

Cool on wire rack.

Heat some honey until runny and brush over cupcakes while still warm.

These taste great when warm and fresh from the oven :-)

Afternoon tea cupcakes

If you take a notion for a wee bun with your afternoon tea, these are really quick and easy.

Mix together 4oz (100g) self raising flour, 4oz butter, 4oz caster sugar, 2 eggs and 1tsp baking powder.

Place in prepared cupcake cases and bake at 180c for 15-20 minutes until done.

Cool on a wire rack.

For the icing, combine 6oz butter with 12oz sifted icing sugar, then pipe onto buns.

Enjoy!

Marbled cupcakes

If you are feeling inspired by The Great British Bake Off, these are really easy to make and look a bit different. They are also good to give as a birthday present to your father-in-law.

Cream 110g (4.5oz) butter with same quantity of sugar. Do a wee bit extra as creamed butter and sugar is yum!

Beat in 2 eggs, a little at a time.

Fold in 110g (4.5oz) self raising flour using a metal spoon. Add a spoonful of milk if mixture a bit stiff. It needs to drop off the spoon.

Divide mixture in two. Add a tablespoon of cocoa powder to half and a drop of vanilla essence to the other.

Spoon mixture into bun cases in 12 hole bun tin. Do one teaspoon at a time, alternating the mixture.

Don't mix them!

Bake for 15 or 20 minutes and cool on a wire rack.

Make some buttercream icing with 75g (3oz) butter and 175g (7oz) icing sugar. Spoon icing onto buns. If you are trying to impress even more, then pipe the icing in a fancy swirl.

Admire.

Eat and enjoy!

Think I need to invest in a cake stand....but they don't last long enough....