Are you baking for Comic Relief?
by Sarah Alcock
We’re having a big bake sale in the office to raise money for Red Nose Day (we never shy away from the opportunity to eat cake) and I for one will be digging deep into my purse to sample everything on offer – well, it’s all for a very good cause!
If you’re having a bake sale for Comic Relief and aren’t sure what to make, these vanilla cupcakes are really easy to whip up, plus they’ll look great once you’ve finished them off with some tasty toppings. Check out our ideas, below. What are you doing to raise money for Red Nose Day? Tell us in the comments box below.
175g soft butter
175g caster sugar
3 large eggs
175g self-raising flour, sifted
3 tbsp milk
1 tsp vanilla extract
1 Preheat the oven to 180°C, fan 160°C, gas 4. Line a cupcake tray with 12 cupcake cases.
2 Mix the butter, sugar, eggs and flour in an electric mixer or use a bowl and an electric hand whisk.
3 Mix in the milk and vanilla extract, then divide the mixture among the cupcake cases.
4 Bake for 25-30 minutes. Transfer to a wire rack and leave to cool, then decorate using the ideas below. You’ll find all of the decorations in store.
Red Nose Day faces
Roll 250g white ready-to-roll icing to 3mm thick. Cut out 12 x 7cm circles and stick them on to the cake using clear honey. Knead red food colouring into the remaining icing, roll it out again, then cut out 12 x 2cm discs; stick on to make noses. Use jelly drops for the eyes and an icing pen for the mouths.
Beat together 250g sifted icing sugar, 150g cream cheese and 50g soft butter until fluffy; spread over the cupcakes. Scatter with ‘mini mini’ marshmallows and icing sugar.
Pretty in pink
Whisk together 3 tablespoons of milk and 250g sifted icing sugar, add a little red food colouring to make a pink icing. Ice the cakes, then scatter with princess sprinkles and pink glimmer sugar.
Top each cake with 1 tablespoon of Carnation caramel; scatter with mini fudge chunks and chocolate crispies.
Whisk together 250g sifted icing sugar and 3 tablespoons of milk until smooth. Add a little green food colouring to create a mint green colour. Ice the cakes, then top them with wafer daisies.
Melt 200g dark chocolate with 2 tablespoons of golden syrup and 50g butter. Cool until thick, then ice the cakes. Top with a giant chocolate star and a sprinkling of mini chocolate stars.