My little man is increasingly aware of the little world he inhabits and amazes me by how much he is learning each day. I’m convinced he’s going to be a chef because he’s completely obsessed with the kitchen and whatever I’m doing in there. He wants to know exactly what’s going into the saucepan and how many bubbles he can see when it’s boiling and if his Daddy takes him into another room while I’m busy in the kitchen we get a full on screaming tantrum because he can’t see what’s going on. He’s only 14 months; what on earth is he going be like by the time we reach the ‘terrible twos?’
He’s also worked out where the interesting cupboards containing the cleaning products are and has realised that the cake dome contains nice things that he wants to eat. So, although I’ve taken the picture above using the cake dome, the cakes are now safely hidden in a cake tin in a wall cupboard in the kitchen. I’m sure it won’t be long before he realises what the cake tin contains, but for now they’re safe!
For the Lemon and Coconut Cupcakes (makes 15) you will need:
175g butter, 175g caster sugar, 3 medium eggs, 150g self raising flour, 50g desiccated coconut and the zest and juice of one lemon.
Preheat the oven to 190°C and line a cupcake tray with 15 cases. Cream together the butter and sugar. Add the eggs and then the rest of the ingredients. Place the mixture into the cake cases and bake in the oven for 15 minutes or until a skewer inserted into the middle of the cake comes out clean.