Primrose Hill Eats – for kids. Recipe by Caia Collis
This recipe makes 12 large cupcakes or 18 small cupcakes, with a tropical combination of flavours. They are simple to make, but children should get help from an adult.
- 175 g butter
- 175 g caster sugar
- 175 g self-raising flour
- 3 eggs
- 50 g coconut shavings
- 400 g icing sugar
- 200 g softened butter, not straight from the fridge
- 2 limes
- Electric mixer
- Large bowl
- Small bowl
- Cupcake trays
- Cupcake cases
- Wooden spoon
- Rubber spatula
- Oven gloves
- Cooling rack
- Icing bag
- Set the oven to 180°C or gas mark 4.
- To make the cake mixture, place the butter and caster sugar into the large bowl. Use the electric mixer to mix them together until smooth. (Ask an adult to check there are no lumps.)
- Whisk the eggs in a small bowl. Add the flour to the large bowl. Mix with the electric mixer for 10 seconds until well combined. Add ½ of the whisked eggs and mix again; add ½ of the remaining flour and keep mixing; then the other ½ of the eggs and mix; then the rest of the flour, and continue mixing until the mixture is light and fluffy. Add the coconut shavings, keeping a few back for decoration.
- Take your cupcake trays and place the paper cases in the hollows. Use the wooden spoon to scoop a dollop of mixture into each case (they will rise during cooking). Clean out the bowl with a rubber spatula. Use oven gloves to place the trays in the hot oven (ask an adult to help). Bake for 30 minutes.
- Now for the icing. Wash the large bowl and weigh out the icing sugar and softened butter. Mix together with the clean wooden spoon. Then squeeze 2 limes and add the juice. Carve some slices of peel for decoration. If you have an icing bag, fill with the icing, close the top and place in the fridge to cool.
- When the cupcakes are golden brown, use the oven gloves to take them out of the oven and place on the cooling rack for 20–30 minutes. Make sure are completely cooled or the icing will melt. Either pipe the icing on top, or if you don’t have an icing bag you can spread the icing with a knife. Decorate with the remaining coconut shavings and slices of lime. That’s it! Eat them fresh, or keep in a cake tin so they don’t go hard.
Photo credit: Sarah Louise Ramsay