Cupcakes for Afternoon Tea

This recipe is from the archive of a previous blog. I hope you enjoy!

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The foggy weather outside only heightens my desire to fill a cup with tea and treat myself to one of those calm moments when everything looks like a postcard. As it’s winter, next to the cup you’ll also find a small dessert plate with something sweet and tasty. But who am I kidding – that little plate is there in every other season too! That’s why today I’m offering you a quick recipe you can make in spring, summer, autumn or winter, so you’ll always have fluffy little cakes that you can decorate with whatever ingredients you have to hand, or simply enjoy plain, without icing.

Ingredients

• 100 g soft butter

• 100 g light brown sugar

• 2 eggs

• 88 g plain white flour + ½ tsp baking powder

• 50 g ground almonds

• ½ tsp orange blossom water

• 1 tsp lemon zest

• 150 g natural cream cheese

• 1 tbsp soft butter

• icing sugar, to taste

• mandarins, for decoration

How to make the cupcakes

1. Cream the butter and sugar together, then add one beaten egg, followed by a little of the flour. Add the second egg, then both types of flour, and mix well.

2. If you wish, make the mixture more aromatic by adding the orange blossom water and a little lemon zest.

3. Mix thoroughly, spoon the batter into paper cases placed in a muffin tin, and bake at 160°C until the cupcakes have risen and developed a light golden crust.

4. Make the icing by mixing the cream cheese and butter well, adding icing sugar to taste, and decorating with fruit.

If you’re invited to a house party, you can whip up this recipe in no time, place the cupcakes in a basket and present them as a gift. Or you can become the host of a tea party yourself and share that blissful moment with people you enjoy spending time with.

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NIB & Ember