Do you ever have one of those days, when you just feel wound-up, stressed, moody or even slightly depressed, for no particular reason. No body called you ‘fat’ or ‘ugly’ or laughed in your face, nor did you get short-changed when you brought your groceries earlier, nor is it even raining! But yet, there is that niggingly sensation, that…. Well… You are just not you. Do you know the one I am talking about?
Here at FYP, we most certainly do. Be it hormones, or food deprivation as we run around Paris finding the last chic hide-out or for a RDV with a new designer, in order to report back to you, or just because, we have found the only way to solve this is by one thing- CAKE
(Well maybe 2 things, the first being the latest Chanel handbag and a pair of matching pearls, BUT being realistic…)
Our medication is moist, freshly baked, sugary goodness, in preferably carrot, or chocolate flavour, and it works even better if it is pink in colour and has a decent layer of cream-cheese frosting, and packaged in a super cute box, with pretty ribbon or on a vintage print bone china plate, with accompanying cake fork.
Paris being Paris is adorned with macaroons, in every colour, flavour and store imaginable. But there is something about a cupcake that the delicate almond based delight a macaroon is, just can not match!
Thankfully Paris has caught wind of this, and recently, a new wave of American-style cupcake stores and cafes have landed in Paris.
A favourite has to be Chloe’s Cupcakes. Super pink, super girlie and super delicious, Chloe’s Cupcakes ticks all the boxes, and even hold private events and workshops, and caters from those of us who are wheat, gluten or dairy intolerant!
Another hot spot is Beauty Cakes. Found in the North of Paris, Beauty Cakes delivers creative and quirky concoctions, at a tempting price, and is open both late night and at the weekend, for a sugar filled brunch!
But why not wear the domestic goddess crown this week, and try to make some of your own Fabulous Cupcakes in case of an ‘owfh!’ moment.
The recipe below is one used regularly by the FYP team, and trust us, if we can make a successful batch of cupcakes from this recipe, there is absolutely NO reason why should you not be able to!
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
For the buttercream icing
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk a few drops food colouring
1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
7. Add the food colouring and mix until well combined.
8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
Images courtesy of Google.fr