Later this afternoon, we’re heading out to St Mary’s Church in Wimbledon for the Japan Tsunami Appeal Fundraising Fair. I’ve made these red velvet cupcakes with cream cheese frosting to donate to the home-baking stall.
It’s my first bake-sale since becoming a mum – in fact it’s probably my first bake sale since high school – and I’m a little nervous…
I hadn’t used a piping bag before, and it was very much a case of learning as I went along. Preparing to ice the first batch cupcakes was a bit of a disaster as I tried to hold the bag open with one hand and spoon in the cream cheese frosting with the other. While the second batch cooked, I looked around my kitchen for a solution and settled on folding the edge of the piping bag over the edge of a pint glass to keep it open as I spooned the frosting in. Much easier to fill that way!
As you can see from the picture, my piping still needs work. On a couple of occasions, I missed the edge of the cupcake altogether (those ones have been reserved for my husband). Also, the icing wasn’t as white as I hoped it would be. Is some creaminess inevitable when the recipe includes butter?
While I’m asking questions, dear readers, what do you use to transfer the cupcake mix into the cases? It’s inevitable that our baby begins to cry as soon as I start spooning mine in. Then my concentration dips for a second, and suddenly I have dribbles down the sides which burn as they cook. Today, I tried using a soup ladle, which was quicker than a tablespoon, but probably less accurate.
Despite the wonky frosting and the occasional side burn, these cupcakes really do taste pretty good. When you bite into them, you get a great Hummingbird-style red and white effect – and I hope they’ll be okay on the stall. If you’re in the area, come by St Mary’s Church from 3-5pm and pick one up. Or don’t pick one up, but still come along. There’s also raffles and live music, sushi and face painting, and all proceeds go to the British Red Cross Japan Fundraising Appeal.