*sigh* Isn’t this an object of beauty? Isn’t it one of the prettiest things you ever did see?
Royal Albert tea cup
It’s all part of the beautiful Cherry Pink range that Royal Albert have just launched, I saw a display in House of Fraser and I wanted to buy the lot. There’s something about bone china that transforms your daily builders brew into something exquisite, a nectar to be sipped with your smallest finger poking out at an odd angle, maybe wearing one of your children’s Easter bonnets for real atmosphere. Royal Albert have been in business since 1904. The original company name Albert Works comes from Prince Albert, Queen Victoria’s consort and after the company produced many beautiful pieces to commemorate Queen Victoria’s Diamond Jubilee the company were presented with a Royal Warrant. It was then decided to change the company name to reflect the royal warrant and it became the Royal Albert we know so well today. Royal Albert asked if I would like to receive a gift from them and make some cakes with the girls so we could see for ourselves how gorgeous it is so we jumped at the chance and baked some Raspberry Dream cupcakes which were utterly delicious and perfect for afternoon tea. (Recipe below) I did wonder before my parcel arrived if I would ever use a tea cup as these days I’m very much a mug person and although teacups are the daintiest drinking vessels out there, well … two sips and it’s ‘gawn’ (said in best posh voice). I was delighted to discover I had a bone china mug in my package. A PINK ONE, with flowers and a golden crown on the inside. Here, look, you can read on the Royal Albert website,
English bone china was admired for its lightness, translucency and its soft subtle almost pearly white quality. Much approved of by the tea-party hostess of the nineteenth and early twentieth century.
They’ve even got a quote from 1898 from a travelling reporter for the Pottery Gazette
“the tea cups are particularly fine-lipped, a feature much loved by the ladies”
So if you want to give your mum something really special this Mother’s Day this would be perfect and would make her feel like a queen, look at me with my little poky finger and an Easter bonnet on!
Raspberry dream cupcakes
- 180g softened butter
- 180g caster sugar
- 180g plain flour
- 1 heaped tsp baking powder
- 3-4 tbsp milk
- 2 eggs
- 150g raspberries
- For the icing
- 125g softened butter
- 250g icing sugar
- 1 tbsp milk
- small drop of red food colouring
- 12 raspberries
- Preheat the oven to 180C, 350F, Gas 4
- Line a 12 hole muffin tin with paper cases
- Place all of the cupcake ingredients apart from the raspberries in a food processor and mix until well combined, add more milk if necessary to get a soft drop consistency
- Fill each paper case with one spoonful of the mixture
- Add three raspberries to each case and cover with another spoonful of mixture.
- Bake for 15 - 20 minutes until risen and golden brown.
- Remove from the oven and set aside for 10 minutes to cool.
- For the icing
- Beat the butter in a bowl until light and fluffy
- Carefully stir in the icing sugar and continue to beat
- Beat in the milk and the food colouring.
- Decorate the cupcakes with the icing and decorate with a raspberry on top
- Note:Don't overfill the cases - make another cupcake
Disclosure: I received a three tier display and a tea mug plus a £10 voucher to cover the ingredients for the purpose of this post.