Tea at 3 – Helen and Douglas House
| June 25, 2010 | to | June 27, 2010 |
We’ve teamed up with Helen and Douglas House to help get loads of support for their Tea at 3. All you have to do is have a tea party, invite loads of friends and get them to donate money for Helen and Douglas House. the Tea at 3 event takes place on 25-27 June but you don’t have to hold your event then, you could do it before if you’re busy that weekend. Some ideas:
1. Make some cupcakes and charge people for them
2. Make scones, biscuits, cupcakes, big cake, whatever and raffle it
3. Make everyone a good, old fashioned cup of tea and just get them to hand over the money, no messing about there then!
Helen and Douglas House are a fantastic charity, they have amazing facilities in Oxford but need funds to keep going so please, please help them. I’ve put some recipes together for you to try along with photos for inspiration, click on the link below to go to Helen and Douglas House’s website for more details about Tea at 3, follow them on twitter or join as a friend on facebook – or do both, they need your support. Splat Cooking are running a competition to win our Cupcake Decorating Kits for them too to help raise funds.
http://www.helenanddouglas.org.uk/articles.php?article_id=151
Raspberry and Lemon Cupcakes – naturally
150g soft butter or margarine
150g caster sugar
150g self raising flour
3 eggs
1 punnet of raspberries
2 lemons
Preheat the oven to 180oc/gas 5,
Cream the butter and sugar until it’s light, fluffy and drops off the end of a spoon easily – this is the biggest mistake people make, if you don’t cream the butter enough your cakes won’t rise, if in doubt, keep creaming. Add the flour and eggs and fold into the mixture. If you want to make half raspberry and half lemon cupcakes you’ll need to split the mixture into two.
To make raspberry cupcakes:
Wash the raspberries and fold in half of the punnet. Place the mixture into 6 cupcake cases in a muffin tray and bake for 20 minutes. To make the icing: place the rest into a small saucepan with 2 tablespoons caster sugar, heat gently until the juices run and the fruit collapses then sieve, reserve the juice for the icing.
To make raspberry frosting icing:
Mix 50g white vegetable fat (Trex) with 200g icing sugar and 1 tablespoon of raspberry juice, beat well until well mixed and fluffy, adding more raspberry juice if needed so the icing stands up in soft peaks, transfer to a piping bag fitted with a 1M nozzle. Decorate the cakes with swirls of icing, this will be lovely pale pink and taste of raspberries and sugar – you can’t taste the fat.
To make lemon cupcakes:
Wash the lemons and grate the zest into the remaining mixture, split the mix between 6 cupcake cases, place into a muffin try and bake for 20 minutes or until golden – put the cupcake cases in with the raspberry ones to save on energy.
To make lemon fondant icing:
Use fondant icing (the one in the turquoise box), mix with the juice of the lemons you’ve just zested until thick and sticky, pour over the cakes once they’ve cooled for a very refreshing sticky icing.
Raspberry and Lemon Cupcakes - naturally
