On the day of Charles and Diana’s wedding, 29th July 1981, the parents of Shaw Lane threw a street parties for the children. Mrs Styler, a dinner lady from school, joined us on that day to help out. She was my favourite, as she was very kind, playful and sat with us on the lawn in the summer making daisy chains.
On that day, Mrs Styler had tears in her eyes and I asked her what the matter was. She said that her daughter was in London and wondered if she was watching the wedding. She missed her terribly. It was only years later I found out her daughter was Trudie Styler and she was married to Sting!
Here is my recipe for Rose Cupcakes, which is fit for any occasion, regal or otherwise.
CAKE MIXTURE: 225g (8oz) unsalted butter, softened * 225g (8oz) caster sugar * 1 tsp vanilla extract * 4 eggs, lightly beaten * 225g (8oz) self-raising flour * 5 tbsp milk
BUTTERCREAM TOPPING: 225g (8oz) unsalted butter, softened * 30ml (1 floz) milk * 1 tsp rose essence * 340g (12oz) icing sugar
Pre-heat the oven to 180°C/350°F/Gas 4. Line a 12-hole bun tin with cake cases. Beat the butter, caster sugar and vanilla extract together until light and fluffy, almost white. Gradually beat in the eggs. Sift in the flour and fold into the mixture. Spoon the mixture into the paper cases. Bake in the oven for 15 minutes. Leave to cool on a wired rack until completely cool. Make the topping by placing the butter and milk into a bowl and beat together until almost white. Add the rose essence. Sift in the icing sugar and beat until smooth. Place the mixture into a piping bag fitted with a star-shaped nozzle. Pipe circles of icing on top of the cakes. Add decoration of your choice.
I have collated all my favourite recipes into one book, FOOD FOR ALL OCCASIONS.
There are more recipes in the section TRADITIONAL PUDDINGS, a selection of the best of British cakes and desserts.