English Tea Rooms
Every year one of Cottesmore Fair’s most
popular stalls is the cake stall, and that is
down to you the parents and your little chef
assistants providing delicious cakes &
So this year it’s bigger and better and so
more than just a cake stall… It’s a traditional
English Tea Room! With cake making
displays, waitresses and waiters serving
your delicious offerings & teas and coffees
supplied by Starbucks.
Of course as usual none of this is possible
without your wonderful help and donations,
so please rise to the challenge and ‘ready steady cook’. If your offering could be Fairtrade too
that would be even better.
Please bring your cakes along on the day; you are welcome to email any questions to
If you don’t have a favourite recipe you like to use here is a simple recipe idea for cupcakes.
Ultra Simple Vanilla Cupcakes Recipe
Makes about 12 -
100 gms unsalted butter
120 gms self raising flour
2 tbsp corn flour
110 gms caster sugar
1tsp baking powder
3 small eggs or 2 large eggs
1 tsp good quality vanilla extract
Preheat oven to 150C Fan or 160C otherwise.
Ensure that the butter is very soft. You can either leave the butter out of the fridge overnight,
or zap it 20 seconds at a time in a microwave. The butter should be as soft as possible without
melting. Put all measured ingredients in a kitchen mixer fitted with a paddle attachment and
mix until light and fluffy. If you do not have a kitchen mixer, put all measured ingredients in a
large bowl and mix with a wooden spoon, briskly, until your arms ache. Around one minute.
Yep, no "fold in flour" or "cream butter and sugar" or any other such nonsense. If you are an
aspiring kitchen mixer owner, and lets face it, we have all been there, then use a hand held
mixer. What you DON'T want is to mix it for more than a minute or so. Then you will be in
trouble and there will be a slight risk of the cupcakes baking into tough little rebels. The
consistency of the mixture should be a bit like heavy custard and it should plop nicely from a
spoon. This mixture is enough for about 12 cupcakes, depending on the size of your cupcake
liners. Fill cupcake liners between half and three-quarters of the way up. Fill 1/2 way up to
get an even flat shape, fill 3/4 way up to get a nice dome shape.
Use a muffin pan, otherwise the liners spread into ghastly shapes.
Bake for 20 minutes in the middle of the oven, but check after 15 by inserting a little cocktail
If there is anything stuck to the stick, then bake for the full 20 minutes. Let the cupcakes cool
in the pan for around 5 minutes and then take them out carefully and allow to cool outside the
11 cupcakes cool completely before icing. Eat one while still warm.