Recipe: Philly cupcakes
It’s National Cupcake Week, so let’s celebrate with some of these deliciously tantalising treats!
What you'll need
125g caster sugar
125g self-raising flour
A few drops vanilla extract
1 tbsp semi-skimmed milk
100g Philadelphia Original
100g icing sugar
Finely grated zest of 1 lemon
Crystallised violets for decoration
Beat 125g of butter and caster sugar together until light and fluffy. Whisk in the eggs, one at a time, then fold in the flour, vanilla and the milk. Line a 12-hole bun tin with paper cake cases. Spoon the mixture into the cases, filling about two thirds full. Bake at 180°C/gas 4/350°F for about 15-18 minutes or until golden and risen. Leave to cool.
Meanwhile make the frosting by beating the Philly and the remaining 25g of butter together, then beat in the icing sugar and lemon zest.
When the cakes are completely cold, spread some Philly frosting over each of the cupcakes and decorate with crystallised violets.
Crystallised violets are available from delicatessens and good cook shops. Alternatively use a decoration of your choice.