by Haya Serhan
Artwork: Haya and Diana
Copyright © 2021
1. Sack of Pasta
2. 3 tomato
3. black pepper
9. large wood spoon
10. cooking pot
How To Make:
1. take the pasta sack and put it in a cooking pot , and put on it water , oil , salt . and put it on the gas. for about 15-20 minute.
2. take the tomato and cut it very soft , and put it in a cooking pot , then put on it black pepper , garlic , onions and salt. and put it on the gas.
3. when the pasta is over take them and wash them very well and filter the water from it.
4. put them together and enjoy.
- STEP 1
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- STEP 2
Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- STEP 3
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- STEP 4
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- STEP 5
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- STEP 6
Whisk together until smooth (start off slowly to avoid an
icing sugar cloud) then beat in 3 tbsp milk.
- STEP 7
If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.