I am a complete pushover for cute things. I have to force myself not to buy Hello Kitty things (after all I am a rapidly aging woman). I am thinking about getting a cute bento box to take my lunch in, and I know that I will be unable to resist the cute little accessories. It will be completely out of my control, I understand this, and accept it. So expect ridiculously cute lunch photos sometime in the future. Where was I going with this...oh yes, cute things. When I saw the title of these cupcakes in Donna Hay's The New Cook I knew that I had to try them. If for no other reason than to say that I made Patty Cakes.
I made these for my oldest daughter's birthday. She turned 23 (gulp) on July twenty-first. She is pretty picky about what she eats, she keeps everything healthy and simple. So, I wanted to make something really simple and filled with good organic ingredients, just the basics, flour, sugar, butter, cream...it's all good! After you bake the cupcakes, the recipe suggests filling them with whipped cream or lemon curd. I really want to try to make some lemon curd sometime, but I haven't yet, so it would have to be whipped cream. Now, most of you know, I don't bake. I don't like to bake. I also don't whip cream. My mixer instruction book said to whip until creamy peaks form. I don't know. Mine kind of looked like a rocky coast. Have I mentioned that I hate baking?? But these were good, and really not all that difficult (even for me) and with a name like Patty Cakes, who could resist?
Slightly adapted From Donna Hay's The New Cook
1 1/2 cups self-raising flour
2/3 cup granulated sugar
5 oz butter
3 eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
whipped cream or lemon curd
Preheat the oven to 350. Beat the flour, sugar, butter, eggs, milk and vanilla in a bowl until well mixed. Continue to beat until the mixture is light and creamy. Spoon the batter into cupcake tins lined with paper liners (the recipe calls for using patty-cake cases), until 3/4 full. Bake for 20 minutes or until the cakes are a lovely golden color. Test with a skewer for doneness. Cool on wire racks. Using a teaspoon, scoop out a round of cake and fill the hole with whipped cream or lemon curd. Put the little scooped out cake back on top. Sprinkle with powdered sugar.
I've had this recipe bookmarked forever, just waiting for the perfect opportunity. This will be my entry for this week's Bookmarked Recipes at Ruth's Kitchen Experiments.