Cherry Go Round

Thanks to everyone who made it through the rain last Saturday to the launch of Colour at Lock Works. We will be putting all the photos up soon. For now I thought I would wet your appetite with a cheeky little cake recipe. Those lucky few who attend the live events will know that I make homemade cakes to give away on the night. I am rubbish with the technical side of putting on Colour, so I earn my keep by feeding the crowd.

Here is the recipe for the Cherry Cup Cakes from Saturday (makes 10, or 5 big ‘uns).


100grms Butter (marg will do it)
100grms Sugar
2 Eggs
150grms Self raising flour
1tsp Baking powder
Glacier Cherries

Butter Icing
50grms Butter
100grms Icing Sugar
2tsp Hot water.

Pop the oven on at 190 c. Stir together the sugar and butter together in a big bowl with a wooden spoon, keep stirring till the mixture is light and fluffy. Fold in the eggs, and mix together. Sieve the flour and baking powder into the mixture and stir together, if the mixture is feeling a bit stiff add a bit of milk.

Spoon into cake cases and put into the middle of the oven. They should take about 5 mins to cook, 8 mins for big cup cakes. Give one a poke; it should feel spongy but firm and golden brown when it’s ready.

Leave them on a cooking rack (I use the rack from the grill pan, sans bacon bits) and make your butter icing. Butter icing: Mix together the butter and icing sugar, add the hot water. Plop some on top of your cakes and add half a glacier cherry.

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