Queen cakes

Queen cakes

By
From
Baking
Makes
24
Photographer
Vanessa Levis

These cakes are little pound cakes with currants mixed through. They are sometimes baked in small fluted pans. Queen cakes originated from Regency recipes to become what we call cupcakes today. They can also be iced with a very thin layer of icing but it’s much simpler just to dust them with some icing sugar, creating a very pretty effect.

Ingredients

Quantity Ingredient
225g self-raising flour
150g caster sugar
125g butter, softened
3 eggs
1/4 cup milk
2 tablespoons currants
icing sugar, to dust

Method

  1. Preheat the oven to 180°C. Line two 12-hole muffin tins with paper cases
  2. Sift the flour into a bowl. Add the sugar, butter, eggs and milk. Beat on medium speed for 3 minutes, until the mixture is smooth and pale. Stir through the currants.
  3. Spoon heaped tablespoons of the mixture into the paper cases. Bake for 15 minutes, until golden and firm to touch. Cool in the tins.
  4. Dust with icing sugar before serving.
Tags:
baking
bakery
margaret
fulton
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