![\"\"](\"http:\/\/farm7.static.flickr.com\/6014\/6019349466_fb1ecd45d9.jpg\" "\\"Naff")
\nIngredients – will make 12-18 cakes depending on case size<\/strong><\/p>\n
150g caster sugar<\/p>\n
50g butter at room temp<\/p>\n
1 large (or 1.5 medium) free range egg<\/p>\n
150g plain flour<\/p>\n
2-3 teaspoons of vanilla extract<\/p>\n
2 teaspoons orange flower water<\/p>\n
125ml buttermilk<\/p>\n
half teaspoon of bicarbonate of soda<\/p>\n
1.5 teaspoons of white wine vinegar<\/p>\n
Method<\/strong><\/p>\n Pre-heat the oven to 170c (fan-assisted) & line tin with cupcake cases.<\/p>\n Cream the butter and sugar together. Then add the egg, vanilla essence and orange flower water and mix until smooth.<\/p>\n Sift in half of the flour and gently fold in.<\/p>\n Add in half of the buttermilk and mix through. Combine everything ’til it’s looking silky. It’s quite a wet-looking cake mix, but don’t worry about it!<\/p>\n Lastly, in a small cup mix together the bicarbonate of soda with the white wine vinegar, and stir this mixture into the cake mix.<\/p>\n Divide up between the cake cases, try to fill just over half-way, and give the tin a good flat ‘thud’ against the counter to even out the mix in the cases.<\/p>\n Bake for approx 18-20 mins (check after 16mins). Allow to cool before icing.<\/p>\n <\/p>\n For the icing<\/strong><\/p>\n 50g butter<\/p>\n 50g medium fat cream cheese<\/p>\n icing sugar<\/p>\n vanilla extract and a few drops of orange flower water<\/p>\n Bits and bobs to decorate – fresh berries and pistachios always a favourite!<\/p>\n <\/p>\n Method<\/strong><\/p>\n Cream the wet ingredients together and slowly add in the sifted icing sugar. Taste the ‘seasoning’ with the vanilla etc. And decorate those cakes. Yum.<\/p>\n
\nRepeat the process with the rest of the flour and buttermilk.<\/p>\n![\"\"](\"http:\/\/farm7.static.flickr.com\/6144\/6018792033_ee258ddf1c.jpg\" "\\"Love")
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