You can shop all these pieces from the Sherbet Crush collection.
Sometimes in life you just need to throw a party for no reason other than because you can, right?! Plus, it’s a great excuse to hit the kitchen to bake up some tasty treats. I spend a lot of time in front of a computer or hopping around town, so I find it therapeutic to put on my favourite cheesy tunes and spend a few hours trying out new recipes in the kitchen. Oddly, I always seem to decide to try a recipe I’ve not made before when I have guests coming over – maybe I subconsciously enjoy the adrenaline rush of ‘will or won’t it work?’ You know, the feeling when you peek through the oven window at your precious bake about 10 minutes, willing yourself to open your eyes to look: ‘have they risen?’; ‘are they burning’; ‘will they actually taste good?’ and so on! Well, these cupcakes do work and thanks to no butter, are a little healthier than usual, too.
In my mind, if any bake calls for pretty pastel foil it has to be cupcakes; their dinky, cute nature makes them a perfect fit for the sugary sweet vibe of pastel hues. I discovered a series of charmingly colourful pieces of bakeware and tableware in the Sherbet Crush range that feature in Tesco’s S/S14 collection that were ideal for this cupcake party. From the almost-identical-to-my-blog-branding mint, pink and yellow pastel shades of the dipped dinner plates, through to a cheerful range of cupcake cases, they made what is actually not a very attractive (yet tasty!) cupcake look a whole lot prettier. Here’s how I made them:
1. Preheat your oven to 180oc/350oF. In a bowl, place the raisins with the orange zest and juice and leave them to plump up for a minimum of 10 minutes.
2. After separating the eggs, whisk the yolks with the brown sugar until creamy and dense. Fold in the all remaining ingredients, bar the egg whites, until smooth. Beat the egg whites into stiff peaks, then gently fold into the mixture.
3. Divide the mixture between 12-15 cupcake cases and bake in the oven for 30 minutes, when they should have risen and be golden brown. Let them cool completely on cooling racks.
4. While the cupcakes cool, make the icing. Beat the cream cheese and icing sugar together until smooth, then add orange juice until you reach your preferred icing consistency. Spread the icing over the cupcakes and spring with orange zest.
// Photography by Will Taylor | Recipe by Tana Ramsey | Posted in collaboration with Tesco; all views my own.