Happy Jubilee Weekend from all at ACHICA Living - we hope you're having a wonderful time! This week, ACHICA Living's very own queen of cakes Chara from Chara's Cupcakes has been showing us how to bake and make her Easy Cream Cheese Cupcakes recipe. 'Fruity fairy cakes always go down a treat with party guests and these easy-to-prepare, and bake, cakes are a fun way to get the children involved in the bank holiday Diamond Jubilee celebrations,' says Chara. 'I make my cupcake sponge the classic way, but you can add a squeeze of fresh orange juice into the mixture for a zesty kick. To decorate, cream cheese icing tastes delicious and looks good, creating the perfect base for pretty summer berries.' Follow Chara's recipe here…
Easy Cream Cheese CupcakesMakes approx 30 cupcakes Ingredients 250g caster sugar 250g soft butter 250g self raising flour 4 medium eggs 1 - 2 teaspoon of vanilla Essence Method Put all ingredients in a bowl, start with dry at the bottom and wet (eggs) on top and mix together in a cake mixer. Once mixed into a smooth consistency, spoon into fairy cupcake cases. Put in an oven (at 200degreesC) for 6-8mins. Use a skewer to test if the cakes are baked – the skewer should be dry when pulled out of a cupcake. (You may have to cook for a further six minutes on a lower heat depending on your oven). For the Cream Cheese icing: 125g of butter 225g cream cheese 450g icing sugar (sifted) 1 teaspoon vanilla essence blueberries, strawberries (quartered) and raspberries Method Mix the butter and cream cheese together in the mixer (it must be completely soft) then slowly sift in sugar and mix until smooth and well combined. When the cupcakes have completely cooled on a wire rack, spoon on icing and add the berries. Arrange on a plate ready for your Jubilee street party! Already a member of ACHICA.com? Click here for current shopping promotions Not yet a member? It’s free to join ACHICA.com to get your daily dose of shopping promotions Follow ACHICA on Pinterest here Check out the ACHICA Facebook page here
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Emily Peck, Editor
View all posts by Emily Peck, Editor