I decided to make some cupcakes this morning to distract my thoughts from the fact that I am a week past my due date.
These little gems are called angel cakes, a recipe from a book called cupcakes by Pamela Clark.
Vanilla Buttercake Batter
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup sugar
1 cup self - rising flour
3 tablespoons of milk
Preheat oven to 350. Line a standard cupcake pan with paper baking cups.
Beat all of the above ingredients with an electric mixer on low until just combined. Increase the speed to medium and beat until mixture has changed to a paler color. Divide mixture among baking cups; smooth surface.
Bake for about 20 minutes.
Turn cakes onto wire rack to cool. Make chocolate icing.
3/4 tablespoon butter
1/3 cup milk
2 cups sifted powdered sugar
1/4 cup cocoa powder
Melt butter in medium heatproof bowl over medium pot of simmering water. Stir in milk, powdered sugar and cocoa powder until icing is of a coating consistency. Remove baking cups from cakes.
Dip cakes in icing; drain off excess.
Toss in unsweetened shredded coconut. Place on wire rack to set.
Cut a circle out of the top of the cake.
Fill with a teaspoon of raspberry jam.
Top with whipped cream.
Place the cut out piece on top of the whipped cream and finish it off with a raspberry!