One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.

We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.

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This week, we’re chatting to chef and cookery school owner Alix Gardner who shares her secret recipe for cupcake success.

Alix Gardner’s, who is starting up a new season of evening classes at her cookery school on Waterloo Road, covers everything from Asian and North African food to popular French and Italian favourites, curries and baking that covers a range of gluten free options to wildly decadent chocolate dishes in every form.

Alix shares her insider tips on baking the perfect cupcake – complete with frosting options. Here she tells us why she loves making these mini treats:

“If I had to say what recipe is proving especially popular at the moment it’s the one for Cupcakes. They’re a particularly big favourite for my special Hen Party nights - I’ve even hosted Stag Parties where cupcakes where the recipe of honour.

“I think that if you’re going to do cupcakes do them right.  I’m a big fan of lots of frosting perched on a springy base and decorated with sprinkles, chocolate buttons and whatever you fancy.  I can’t choose which is nicer so here’s the basic recipe with two flavoured frosting options.

Alix Gardner’s Ultimate Cup Cakes

Ingredients

•           3 oz / 90g  Butter

•           4 oz / 120g Caster Sugar

•           2 medium eggs

•           5 oz  / 150g Flour

•           1 flat tsp. Baking Powder            

Method

1. Pre-heat the oven to 350oF (180oC).

2. Cream the butter thoroughly and then add the sugar

3. Beat in the eggs one at a time, with a spoon of flour

4. Fold in the remainder of the flour with the baking powder.

5. Divide the mixture evenly between the cake cases, leaving them 2/3rds full.

6. Bake for 15 minutes until risen and firm to touch.

7. Allow to cool for a few minutes and then transfer to a wire rack.

8. Allow to cool fully before icing.

 

Butter Icing for 6 large cupcakes

• 180g/6oz Softened Butter
• 360g/12oz Icing Sugar

Flavourings:

Chocolate                60g/2oz Melted Dark Chocolate

Lemon                      Grated rind of 1 Lemon and 1 tablespoon Lemon Juice

 

1. Place the softened butter in a mixing bowl and sift the icing sugar over the top.

2. Add the flavouring of your choice and cream the ingredients together with a wooden spoon until well blended.