2019-06-01_Food_Heaven

By The Dairy Diary (www.dairydiary.co.uk/

quick-after-work-cookbook)

By Dr. Oetker (www.oetker.co.uk)

CUPCAKE HEAVEN

WWW.FOODHEAVENMAG.COM JUNE baking heaven 43

Morello cherry

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MAKES 10

225g (8oz) plain flour
3 Dr. Oetker Baking Powder
Sachets x 3 (1 tbsp)
½ tsp mixed spice
115g (4oz) caster sugar
50g (2oz) dried Morello cherries,
cut in half
85g (3oz) butter
100ml (4fl oz) natural set yoghurt
2 medium free-range eggs
75g (2¾oz) cherry conserve (5 tbsp)
about 5g (1 tsp) demerara sugar, for
sprinkling (optional)

1 Preheat the oven to 190°C/Gas Mark

5. Put 10 Dr. Oetker muffin cases in a
   muffin bun tray.
   2 Sieve the flour, baking powder and
   mixed spice into a bowl, then stir in the
   sugar and dried cherries.
   3 Melt the butter, then lightly beat it
   together with the yoghurt and egg,
   along with 3 tbsp of the cherry
   conserve. Stir until all the ingredients
   are mixed together.
   4 Add the yoghurt mixture to the
   flour mix and carefully fold in, taking
   care not to over-mix.

5 Place 1 dessertspoon of mixture into

each muffin case, then place ½ tsp

conser ve into the centre of each muf fin

mixture. Place another spoonful of

muffin mix over the top of the conserve.

Top with a sprinkling of demerara sugar.

Lemon drizzle

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MAKES 12
150g (5oz) butter
150g (5oz) caster sugar
150g (5oz) self-raising flour
2 free-range eggs
2 tbsp milk
finely grated zest and juice of
1 unwaxed lemon, plus extra zest
to garnish (optional)
50g (2oz) granulated sugar

1 Preheat the oven to 180°C/Gas
Mark 4. Line a 12-hole muffin tin with
paper cupcake cases.
2 Tip the butter, caster sugar, flour,

6 Bake in the oven for approximately

25 minutes until golden brown. Leave in

the tin for 5 minutes before transferring

to a cooling rack. These muffins are

delicious warm or cold.

eggs and milk into a bowl and beat until

smooth. Beat in the lemon zest. Divide

the mixture between the paper cases.

3 Bake the cakes for 15-18 minutes, or

until they have risen and are a light

golden colour, and spring back when

lightly pressed. Transfer to a wire rack.

4 Mix the sugar with the lemon juice

and spoon over the hot cupcakes.

Sprinkle with more lemon zest, if you

like. These cakes can be eaten when

they are still slightly warm, or left to

cool completely.