At 22 years old I should be able to eat an ice cream without dripping it everywhere but I can’t, it’s not ideal. I thought maybe I’d be better at eating a cake that looks like an 99 Ice cream because they’re solid and don’t constantly threaten to fall out of their cone. How wrong I was, hundreds and thousands everywhere! But if you’re not a total slob like me I wouldn’t worry about that, you can probably get cake into your mouth without getting crumbs in your fringe.
Me making something as cutesy as cupcakes is a rarity, I’m much more of a messy brownie type of a person. I do really like cupcakes, but anything with so much hype and popularity tends to put me off. They’re totally mainstream now and anyway I liked them before they were popular, absolute sell outs. Just kidding, they’re still great and I’d eat them more often if I wasn’t such so judgmental.
The reason I got over my self and made 99 Cupcakes is because I’m being all social and joining in with the Calendar Cakes event over at Dolly Bakes and Laura Loves Cakes. This months theme is The Great Village Show…
“On 23rd April we celebrate St George’s Day, which got us thinking about not just English, but good old British institutions. Springtime sees the first of the annual village fairs, fetes and shows. We’re thinking classic cakes, British ingredients, preserves, award winning fruit and vegetables and prized beasts! Let your imagination run wild…”
So I did let it run wild, as wild as the sticky little kid out side the cake competition tent covered in Mr Whippy and strawberry sauce. I’ve never really been to a village fair but I’ve seen them on the telly and they usually have kids and ice cream vans lurking in the back of the shot. So here’s my homage to fleeting springtime sunshine and our creamy air-whipped vans.
Check out the recipe card below if you want to know how I made them.
- 175g butter, softened
- 175g caster sugar
- 3 eggs, at room temp and lightly beaten
- 1 tsp vanilla extract
- 150g self raising flour
- 55g ground almonds
- 225g butter, softened
- 1 tbsp cream or milk
- 350g icing sugar
- 5 chocolate flakes, cut into thirds
- hundreds and thousands
- strawberry or raspberry dessert sauce
- Preheat the oven to 180°C and put 12 cupcake cases into a cupcake/bun tin.
- Place the first 175g of the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs and vanilla. Sift in the flour and, using a metal spoon, fold gently into the mixture with the ground almonds.
- Fill the cupcake cases ⅔ full with the mixture and bake in the centre of the oven for 20-25 mins. Transfere to a wire rack and leave to cool.
- To make the buttercream topping, place the 225g into a bowl and beat until pale and creamy. Beat in the cream/ milk and then gradually sift in the icing sugar and continue beating for 2-3 minutes until light and fluffy.
- Transferre the buttercream into a large piping bag fitted with a large star nozzle. Pip swills of the buttercream on top of each cake to resemble ice cream. Press a flake into each cake making sure to the pierce the sponge, drizzle with dessert sauce and sprinkle with hundreds and thousands.