Happy Mother’s Day!
So as it’s Mother’s Day on Sunday, I thought I’d bake some cupcakes to celebrate (seeing as my twins aren’t capable of baking yet). And I think you should too! Any mother will feel so completely spoiled and loved when presented with a platter of these simple but delicious beauties. Make sure to make them extra girlie with flowers, hearts and glitter.
Mother’s Day is a very bitter-sweet day for me. It’s such a special day because I have the most gorgeous twins on earth to spend it with but it’s also a very sad day for me, because my own beloved mother isn’t here to spend it with me. Nevertheless I will celebrate it with my wonderful little family and I hope that you will do the same. Show your mother how inspiring, loved and beautiful she is on Sunday!
Here’s a little poem I got online that just sums up what a mother is!
How did you find the energy, Mom
To do all the things you did,
To be teacher, nurse and counselor
To me, when I was a kid.
How did you do it all, Mom,
Be a chauffeur, cook and friend,
Yet find time to be a playmate,
I just can’t comprehend.
I see now it was love, Mom
That made you come whenever I’d call,
Your inexhaustible love, Mom
And I thank you for it all.
By Joanna Fuchs
200g Cake flour
150g Castor sugar
125g Butter, Room Temperature
2 Large eggs
10ml Baking Powder
Preheat the oven to 180° and place cupcake papers in a muffin tin.
Combine all the ingredients in a large bowl and beat until the batter is smooth. Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.
For the Icing:
2 Cups Sifted Icing Sugar
1 Egg white
Juice of 1 Lemon
Colour of your choice (I use the gel colourings)
Combine the Icing sugar and Egg white in a bowl and beat on high until thick and glossy, about 5-7 minutes. Add the lemon juice and beat for another 2 minutes. Add the colouring and mix in. Decorate the cupcakes carefully. Don’t worry if it some of it runs down the sides, that adds to the charm of these cupcakes. The icing will harden slightly which ‘preserves’ the cupcakes so these will last up to a week in a sealed container.