Food
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lzheimer’s Society’s Cupcake Day is back for its sixth year running, so it’s time to heat up your ovens, grab the over ripe bananas and get involved on the 17 June! 2020 has seen a huge rise in baking. With more time being spent at home, lots of us have been practicing our tray bakes and lemon drizzles to perfection. It’s now time to put those efforts to good use. Whether you organise a delivery ‘drop off’ of goodies to your neighbours, host a driveway bake sale in your area or have a virtual ‘bake-off’ with colleagues, friends, and family, you will be helping to raise money to support the 850,000 people living with dementia in the UK. By dusting off your pastry-stained cookbook and getting involved in Cupcake Day, you will be helping the charity reach more people through their
vital support services, like the Dementia Connect support line. Their services have been used nearly 3 million times since March and have been a lifeline to thousands, but there are so many more who urgently need their help. People affected by dementia have been left severely impacted by coronavirus and never needed help more. As well as people with the condition being the worst hit in terms of deaths, they hear daily from people who are seeing their symptoms increase, mental health decline and family carers in complete despair. So whether you’re a piping queen or baking newbie, we are encouraging everyone to have a go and raise vital 'dough-nations' for this fantastic cause. To sign up and receive your free fundraising pack please visit alzheimers.org.uk/cupcake-day
Low Fat Raspberries & Cream Cupcakes FOR THE CAKE: 6 eggs 150g caster sugar 150g self-raising flour 12 raspberries
P Credit: Joy Skipper for recipe and images
reheat the oven to 170°C, 150°C fan, Gas mark 4. Line a 12-hole muffin tin with paper cases. Using an electric whisk, whisk together the eggs and sugar until the mixture becomes thick and triples in size (this will take around 5-6 minutes). Carefully fold in the flour, trying not to knock out too much air from the mixture. Divide the mixture between the 12 paper cases and drop a
FOR THE TOPPING: 175g whipping cream 75g raspberries Makes 12- Prep time: 14 minutes Cooking time: 25-28 minutes
raspberry into each one. Bake for 25-28 minutes, until risen and lightly golden. Remove from the oven and leave to cool on a cooling rack. Whip the cream until thick. Reserve 12 raspberries then mash the remainder with a fork and whisk into the cream. Top each cupcake with a dollop of raspberry cream then top with a fresh raspberry to serve. Eat and Enjoy!
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