Reading snacks – the cupcake

Reading snacks are something I’ve come to see a necessity. I find reading a lot more enjoyable if I’ve got food to hand.  It goes without saying that I must have a cup of tea alongside, or at the very least a hot chocolate, but a reading snack is a must.

reading snacks

I often find that if I’m reading something emotional, I simply have to have something to shovel down my throat whilst reading. As if I need to eat my feelings, but, not all snacks are created equal. You can’t eat anything runny (yogurt all over the page anyone?) so I thought I’d create a series of posts around my favorite reading snacks.

My cookie recipe is a good one, but as this week a lot of kids are going back to school, I thought I’d start with the humble cupcake.

Cupcakes remind me of childhood, they remind me of celebration, they are my all time favorite comfort food. And what’s better, is that they are super quick to make and taste heavenly just out of the oven.

reading snacks

The crumbs! I hear you shout, but no, wait.

This cupcake is large, made in a muffin case so you can eat it with a fork, taking small sections at a time. Or if you’re like me, you can gobble it extra quick thus avoiding crumb fallout.

But here’s the rule, you mustn’t try to make them all uniform, or try to get the icing perfect.

Reading snacks are not about how they look, but how they make your reading more enjoyable. So here are my non-uniform, perfectly imperfect cupcakes.

reading snacks

Ingredients

  • 125 grams self-raising flour
  • 125 grams caster sugar
  • 125 grams soft unsalted butter
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 packet instant royal icing
  • muffin cases

Method

Preheat the oven to 200ºC/180ºC Fan. Put all the ingredients, apart from the milk and muffin cases, into a food processor and whiz until smooth. If you haven’t got a food processor (why not?) then you’ll have to mix by hand and it will be hard work, but worth it.

Add the milk right at the end until you have a soft, but not quite runny consistency.  Put it into the muffin cases any old way, I use a spoon and put a couple of dollops in each case and bake for about fifteen minutes until they’re golden on top.

When they’re cool, decorate with a good blob of icing. Get the kettle on, sit in your comfy chair, open that book and EAT IMMEDIATELY.

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