MAKES 12 CUPCAKES
100g self raising flour
100g softened butter
100g caster sugar
2 medium Happy Eggs
½ tsp flavouring eg. vanilla extract
½ cup unsalted butter
4 cups icing sugar
1/3 cup milk
Pinch of salt
1 tsp flavouring eg. rose, violet or lemon juice
. . . . . .
To make the Cupcakes
Mix the butter, sugar and flavouring together until light and fluffy
Mix the eggs together in a separate bowl, then slowly add to the
butter mixture (if the mixture starts to curdle, add a tblsp flour).
Fold in the rest of the flour until it has an even consistency (if the
mixture won’t drop off the spoon, it’s too thick, so add a little
Place a spoonful into each paper cupcake case (it should be filled
to approx 2/3). Bake in an oven at 180°C for 10-12 minutes until
golden brown on top
Remove from the oven and cool on a rack. Decorate by piping a
buttercream on top
To make the Buttercream
Mix the butter until it becomes a smooth paste. Add the icing
sugar, salt, milk and flavouring and whisk until smooth and creamy
The happy egg co.
In 2010, I was proud to be asked to become brand ambassador for the happy egg co.
The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key.
The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won a Good Egg award from Compassion in World Farming in recognition of all their hard work.
They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food.