This is the only vanilla cupcake recipe I use. Why? It works every time. The cupcakes are reliable. The sweetness is perfect. They are substantial enough to fiddle with. In short, there is no reason to look further because this recipe is unbeatable for a delicious, good crumb, tasty little cake. Oooh, they’re nice.
It is the recipe for vanilla birthday cake found in the Magnolia Bakery cookbook. I also saw it in the Primrose Bakery cookbook; although they don’t accredit the Magnolia Bakery with the recipe, they are the same.
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This is such an easy version of Tiramisu and as it’s egg-free, you can relax when serving it to a crowd of elderly, infirm or infants humans. It is always received rapturously – over the years I’ve been making it, the only person who didn’t like it didn’t like coffee or alcoholic desserts, so I’m not sure that even counts. I have recorded the doubled size because it feeds so many people, but if you don’t have that many to feed, simply halve the quantities. Incidentally, the crystal bowl I use has a diameter of 9″ and a depth of 4″ and this recipe fills the bowl.
It takes a short time to prepare and will sit happily in the fridge – indeed it’s best when refrigerated overnight prior to serving, so as make-ahead desserts go, it’s another great one for your recipe file. Make it and enjoy the compliments!
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We love celery soup. Celery is a fine thing; tall, proud and distinctive tasting, but heat mellows it, rounds the edges, seduces the non-celery lover into a helpless admirer. Marvellous. Neither Ian nor Alex are fans of raw celery, but they both love this soup. Really, they LOVE it. What’s even better? It couldn’t be easier to make.
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