So, this week’s blog comes with a bit of a story. This week I decided to make Pick n Mix cupcakes, inspired by events from last weekend. Last week I took part in the Great North Run for Parkinson’s. I was absolutely terrified 13 long miles from Newcastle to South Shields. Around halfway my foot was really sore, and after carrying on I made it to the end to get the all important medal and t-shirt. Let’s ignore the really long walk to the metro station. I never saw my evening ending up with me in A&E getting my foot x-rayed and leaving with a moon boot but that’s what happened. It’s safe to say my week has been me resting my foot but the Great North Run was certainly an experience. So I ran for Parkinson’s and raised over £500 for the fantastic charity so the pain was worth it. Completing it was something I’m really proud of and I wanted the blog this week to show this off.
Before I get into how I made these cupcakes, I feel the context needs some explanation. The run felt so long and without the support of the lovely people cheering you on it would be so easy to give up. I think it’s something you’ve definitely got to do at least once. People literally try and give you all sorts to keep you going from sweets, cakes, chocolates, ice lollies, orange segments, even alcohol. You don’t realise how much you need a little boost of sugar. That’s why I wanted to do Pick n Mix cupcakes because it’ll remind me of people’s act of kindness supporting strangers. In the photo with the medal, there’s 13 cakes one for each mile.
For the cupcakes, I added 175g of self raising flour, caster sugar, butter, 3 eggs and 1 teaspoon of baking powder to a bowl. My mam helped me because she keeps telling me I need to rest my foot, which was kind of her. I thought if I was doing sweets, classic flavour of rhubarb and custard would go. So I added rhubarb flavouring to the cake mixture. I made 16 cupcakes and baked them for 15 minutes at 175 degrees. I let them cool before I decorated them.
For the buttercream my mam was a star again, and she helped me make it. I had left the butter out to soften so it made it easier. I added 250g of butter and 500g icing sugar with a dash of milk. It came together really smooth and added a couple drops of custard flavouring. I added some blue flavouring because I wanted to match my Parkinson’s t-shirt I wore last weekend. It was great running and seeing other people run for the same cause, I even ended up crossing the finish line with someone else running for Parkinson’s. We helped each other carry on and get over the finish line. I used a star nozzle and added an assortment of sweets. The sweets you add are totally up to you, I used jelly beans, dolly mixtures, cola bottles just to name a few.
I’m so proud of these cupcakes and what they represent to me. I know I bake for fun but these are the first cakes that have meant something personal. The Great North Run was a massive challenge but I’m so proud I can say I did it. I know the theme is a bit of a stretch but it makes sense to me. I can’t believe I go back to uni next weekend, I’ll be getting used to cooking in a new kitchen but it’s very exciting. I hope you enjoyed reading about these cupcakes and maybe it’s inspired you to do the Great North Run next year. I hope you have a lovely week and my cupcakes have brightened your day!
Lots of love,
Hannah x
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