The recipe below for the Bug Cakes is adapted from page 62 of the Women's Weekly, "Cupcakes, Cheesecakes, Cookies" Published in 2001. There are lot of great recipes to try, including Macaroons which are very popular at the moment. The triple chocolate cheesecake cones looks divine and the Lamington angel cupcakes are delicious. If you are in the market for a new recipe book, I definitely recommend you add this one to your collection.
125g of butter, softened and chopped into cubes.
The rind of 2 lemons, finely grated
150 grams of fine sugar (caster)
2 eggs, lightly beaten.
80ml or 1/3 cup of milk
1/4 cup of coconut
185 grams of self raising flour
1. Preheat a fan forced oven to 160c, or 180c without a fan. 2. In a bowl beat together the butter, rind and sugar and eggs until lighter in colour and fluffy. 3.Stir in the milk, coconut and finally the sifted flour. This recipe makes 12 cupcakes,
The red pan that Dominic is filling is made of silicone. Because it bends when we place it in the oven a baking tray is used underneath to support it. I got Jessica and Dominic to fill the holes to the top, but we probably could have left a bit of room as they rose very nicely. Cupcakes will take about 20 minutes to cook. Ours took a little longer. You need to keep an eye on them.
125 grams of butter, softened
240grams of icing sugar, sifted
2 tablespoons of milk
a squeeze of lemon juice(optional)
Beat the butter until light and fluffy. Beat in sifted icing sugar and milk in two batches. Add a squeeze of lemon if you like for flavour.
We didn't use piping bags or tips to decorate their cakes. Jessica and Dominic used zip lock bags with the corner snipped off this time. This allowed them to be able to decorate quickly without help.
So here are their bug cakes, decorated in red, yellow, purple and green. Jessica and Dominic had so much fun making them. They tasted great too!
Next time I would like to have a more structured decorating activity with the children. I think the would enjoy learning how to pipe using the star tip.