Rok Riley's Family-secret Cup Cakes

Show

Breakfast with Barr,

Presenter

Peter Barr

Published

Wednesday 14th November

Chef: Rok Riley
Just after 7.30am every Wednesday you can usually catch Luke Bolton with F’n‘B, but, in his absence, a special guest from Friday Full Frequency stepped in and shared a family secret and a coerker of a recipe…

Ingredients:
Cakes
125g butter (1/2 a stick)
1 cup of caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain yoghurt (good yoghurt – make sure it’s not gelatine infused crapola)
2 cups self raising flour
2 teaspoons orange zest (optional)

Icing
2 cups icing sugar
2 tablespoons boiling water
1 tablespoon butter
Enough fresh orange juice to make a smooth consistency You can add orange zest and/or poppy seeds too if you want…

Method:
So…

Try and have your butter and eggs at room temperature – makes it better, and best to make by hand – you can’t put the love in with an electric mixer… and if you’re in a bad mood or not feelin’ the love- DON’T BOTHER!

Preheat the oven to 180 degrees- and have muffin tin with patty pans in readiness.

Beat the butter and sugar big time! ‘Til its super fluffy (get your friends to help), add the eggs one at a time – beating heaps after each addition.

Mix in the vanilla.

Now…

Stop, take a deep breath.

No more will we be beating the daylights out of this cake mix. It’s time for loving thoughts, caressing strokes… add the flour and yoghurt alternately… bit of this, bit of that like a 1/4 of each, each time and try and use as few strokes as possible during this time. The more you beat once the flour’s in, the more like a rock your cakes will be.

Add the zest after they’re mixed – add poppy seeds if you like or just leave them vanilla-ry!

Fill the muffin tin patty pans about 3/4 full each put them in the oven for 20 mins EXACTLY! When you pull them out, they should spring back when you touch ‘em in the middle. But they won’t be brown, just yellow… cool ‘em down on a rack, mix all the icing ingredients while you’re waiting and impatient. If it’s too wet, add more sugar, if it’s too dry add more OJ till it’s perfect.

And wait till they’re cool to ice! Then decorate as much as you feel like or just dig in.

yum yum yum!!