I seriously love cup cakes. Not the highly stylised ones that fill glossy magazines and are the subject of monographs, but the old fashioned honest ones from my childhood. Just a bit bigger than bite sized. Modest. With icing and sprinkles or cherries.
I used to make the Women's Weekly version. They are lovely, but ask you to sift the flour 3 times!! They make light little cakes, but they are a bit fussy to make.
Recently I discovered a new recipe in Tessa Kiros' Apples for Jam. It is dead easy to make. A basic but very rich and thick butter cake batter. The little cakes keep for up to 6 days - if you can stop from eating them.
Mr S and I had a good time making them yesterday. He helped with measuring, pouring, and mixing. Although there were a few arguments, mainly about who was in control of the spoon, not pouring the flour everywhere and not banging the scales! I am such a spoil sport! :)