As memories of the jubilent Jubilee fade, celebrations of soggy street parties and festive fizz become but a distant memory (at least until Prince Harry finds the woman of his dreams) it is time to turn to the Olympics.
Isn't this just the most exciting summer?! And so much to themed baking fun to be had!
As someone who is beyond excited about the Olympics (34 days! 2 hours! 30 minutes!) partly because of my involvement in the ceremonies but also because I love a good sporting competition, this post is the second in the occasional mini-series that is Olympic Baking.
With the pinnacle of four years of hard, solid graft swiftly approaching for all the athletes of Team GB I'd like to do my bit.
By, erm, popping the oven on.
And these Team GB Treats are vanilla cupcakes decorated with juicy, sweet strawberries and soft, succulent blueberries in the Union Jack colours of radiant red and bright blue.
For the cakes:
150ml natural yogurt
3 beaten eggs
1 tsp vanilla extract
150g caster sugar
140g self- raising flour
1 tsp baking powder
100g ground almonds
175g unsalted butter, melted
For the icing:
70g unsalted softened butter
140g icing sugar
1 tbsp milk
A couple of drops of vanilla extract
Strawberries and blueberries to decorate
1. Line a twelve hole muffin tin with paper cases and preheat the oven to 190C/Fan 170C/Gas Mark 5.
2. In a bowl mix together the yogurt, beaten eggs and the vanilla extract
3. Pop the sugar, flour, baking powder and almonds into a large bowl, mix well with a wooden spoon and make a well in the centre. Add the yogurty mix and nicely melted butter and fold together
4. Spoon the mixture, which will be quite liquidy, into the paper cases approximately 3/4 full and bake for 18-20 minutes until risen and golden in colour
5. Cool on a wire rack
6. To make the icing: beat together all the ingredients until smooth and creamy
7. Spoon the icing onto the cakes and decorate with the fruit
- The good thing about these cakes is they keep very nicely for three days uniced or up to 48 hours iced and also freeze well. Perfect to make in advance of a last minute pre-Olympic Triple Jump practice session
- The cakes are adapted from this brilliant recipe from BBC Good Food- I've used a vanilla buttercream icing rather than the suggested white chocolate frosting
- This bake is winging its way over to this month's One Ingredient blogging challenge, which is hosted by Working London Mummy and the theme is strawberries. And is also my entry for this month's Tea Time Treats hosted by...me!