CUP CAKES

Cup cakes are all the rage. Make a stir with these delightful little cakes. This recipe is easy and perfect.
Ingredients
Three quarter cup unsalted butter
Three quarter cup sugar
Six heaped tablespoons  self-rising flour
3 large eggs
2 teaspoon vanilla extract

Preheat oven to  350F
Method
Line a 12 cup cake pan with paper liners or grease
Beat eggs in a bowl until well mixed
Put all other ingredients, including beaten eggs in a large bowl
Beat with an electric mixer until  light and creamy, about 2 minutes
Divide the mixture evenly between the the cake cases
Bake approx. 18-20 minutesuntil  risen and firm to touch.
Allow to cool for a few minutes and transfer to wire rack.

Makes 12 cupcakes

Frost and decorate as desired.

RASPBERRY TRIFLE

This makes a glorious dessert for a special occasion. Trifle is often served in England at a special afternoon tea.

Ingredients
1 and half cups heavy cream
Quarter cup sugar
1 prepared pound cake, ladies fingers, or sponge cake
Half cup sherry
Raspberry preserves
2 (8 ounce) packets of cream cheese, softened
2 teaspoons lemon juice
1 and half teaspoons pure vanilla extract
2 (10-12 ounce) packages of frozen raspberries, thawed

Method
In a medium bowl beat cream with quarter cup sugar until stiff peaks form. In another bowl cream together cream cheese, lemon juice, vanilla and half cup sugar. Fold two cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

Slice cake into half inch slices. Sprinkle with sherry or fruit juice.Cover and let stand so all alchol can evaporate from the sherry. Next spread a layer of raspberry preserves on each cake slice. Layer a decorative bowl with the cake, drained and thawed raspberries and cream cheese mixture.
Top with remaining whipped cream. Dust with cocoa powder and a few whole thawed raspberries as desired.

LAVENDER CUSTARD

This perfumed custard, an edible reminder of the purple fields of lavender.
Ingredients
2 cups milk
4 egg yolks
Half cup sugar
one tablespoon pesticide-free fresh or dried lavender flowers, no stems

Method
Pour the milk into a saucepan, place over medium heat and heat until small bubbles appear along the edges of the pan.

In a bowl, whisk together the egg yolks and sugar until creamy. Pour about half cup of the hot milk into the egg mixture, whisking constantly until the mixture thickens and lightly coats the back of the spoon, about 1 minute. Do not allow it to boil.

Remove from heat and immediately stir in the lavender flowers. Pour into a pitcher. Cover with plastic placed directly on the surface to prevent a skin forming. Refrigerate overnight.

The next day pour custard through a sieve. Return custard to pitcher, cove with clean plastic wrap pressed directly to the surface. Refrigerate for up to two days before serving.