With Father’s Day just around the corner I wanted to give a shout out to my Dad. Whilst often ridiculed by the family for his choice in pants, his love of repeating favourite anecdotes, not to mention his lectures on how to best weigh out precisely the right amount of pasta required for the evening meal, I can happily put all that aside as my father has been an absolute godsend in recent months.
The hubby and I have relocated back with the parentals whilst our little abode goes under the knife. The sympathetic expression on everyone’s face when I share this piece of news is rather comical however I can happily say it has been a simply marvelous move. You see, everyday, without fail, Dad is visiting the site, yarning with the builders, sourcing new kitchen suppliers for us when I experience a mental breakdown in IKEA, helping out with a furniture restoration project that grew larger than life and just generally throwing his 2 cents worth in.
This is advice that steams from the best source…life experience, money just cannot buy. There have been many ‘discussions’ over the past few months and it generally always comes down to this: As much as it pains me in saying it, yes Dad, you are right.
Happy Father’s Day x
Ingredients – makes 48 mini or 24 large cupcakes
250g butter, softened
1 cup caster sugar
2 tbsp thickened cream
1 2/3 cup self-raising flour
2 tsp baking powder
grated zest of 1 orange
1 punnet of raspberries (or 3/4 cup frozen raspberries)
Ingredients – icing
200g cream cheese
150g butter, softened
1 cup icing sugar, sifted
Juice 1 orange
extra raspberries to decorate
Preheat the oven to 180C and line either 4x 12 hole mini cupcake tins or 2x 12 hole muffin tins with patty papers. In a large bowl beat the butter and sugar until thick and creamy. Beat in the eggs one at a time then beat in the cream. Sift in the flour and baking powder then add the orange zest and beat to combine. Gently stir in the raspberries.
Spoon the mixture into the patty papers to 3/4 full. Bake for 12-15min for mini or 20-25min for large cupcakes until risen and golden. Remove from the oven and transfer to a wire rack to cool completely before icing.
To make the icing combine the cream cheese, mascarpone, butter, sugar and juice in a large bowl and beat until smooth. Apply generously to the cupcakes and top with a raspberry.