Cup Eve, Monday, was meant to be spent at the gym before attending the Russian Film Festival with D. Instead I got a phone call from D to say that his work was having a cup day cupcake competition and he needed help with the baking part of it. So because I am the awesome friend I am, I supervised his baking in my kitchen before the movie. He baked cupcakes whilst I cooked tea.
It was a very scrummy tea, easily made gluten free. Essentially a chicken, pasta and pesto salad. There are no photos but from memory it involved the following
semi sundried tomatoes
Cook pasta and chicken. I pan fry my chicken.
Every thing gets chopped and mixed together. Serve hot-warm.
The cupcake recipe is below. To make both these gluten free just use the gluten free versions of pasta and flour where needed!!
2 3/4 cups plain flour
2 teaspoons baking powder
200g softened butter
1 3/4 cup caster sugar
1 tablespoon vanilla extract
1 cup milk
Preheat oven to 170C. Line two 12 hole muffin trays with cupcake papers
Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar had almost dissolved. Add the eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined. Do not overbeat as this will toughen the mixture.
Spoon the mixture into cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
Unfortunately we didn't win on looks but they tasted fantastic!!!