Family: Marsden woman Dee Rodwell is Queen of the Cupcakes

May 5 2010 by Hilarie Stelfox, Huddersfield Daily Examiner

Family: Marsden woman Dee Rodwell is Queen of the Cupcakes

“I wondered how I’d feel baking every day, particularly when I’m making the same things over and over, but I absolutely love it,” said Dee, who used to work at the Harrogate International Centre.

Her website, www.deespantry.co.uk, has a mouth-watering array of cakes and bakes.

At the beginning Dee thought that her mainstays would be chocolate brownies and cupcakes but, in fact, muffins have also been hugely popular. She is now hoping to access a grant from the Prince’s Trust to buy a printer that will allow her to create edible corporate toppings for her cakes.

“Because I’m working from home I’ve been inspected by the environmental health people and I have to comply with the health and hygiene regulations,” said Dee, who does all her own deliveries as well.

Enjoying the creative side of baking, Dee is always on the lookout for new taste combinations. Among her best sellers are such delights as mixed berry crumble, strawberry cheesecake and mocha double choc cupcakes. Her latest innovations are peaches and cream and marshmallow cupcakes and a rhubarb and custard cake. “You have to keep up with the trends,” she says.

With a background in animal care – and a degree in Animal Management – Dee has clearly changed track more than once in her life so far. But being a cupcake queen suits her, she says. And no-one hears complaints from Neil, her official tester.

Beetroot and Chocolate Muffins recipe

Dee has supplied us with the recipe for her unusual but moist and delicious Beetroot and Chocolate Muffins.

75g cocoa powder; 180g plain flour; 2 teaspoons baking powder; 250g caster sugar; 250g cooked beetroot, peeled and pureed; 3 eggs; 200ml vegetable oil; 1 teaspoon vanilla extract; icing sugar for dusting.

Preheat oven to 250°C (turn down to 180°C once muffins are in).

Sift cocoa, flour and baking powder together, mix in sugar and set aside.

Add eggs to pureed beetroot, one at a time, then add vanilla and oil. Blend until smooth.

Make a well in the dry mix and stir in wet mixture until just combined. (With muffins never beat in or mix until too smooth).

Bake in muffin cases for 25 to 30 minutes. Dust with icing sugar when cool.

Cupcake factfile

Cupcakes originated in the America of the 19th century and it is thought they were so-named because they were either cooked in cups or cups were used to measure out the ingredients. In fact, American recipes today use the ‘cup’ as a measure.

Cupcakes caught on because they were quick to bake – bearing in mind that in the early part of the 19th century many people had to make cakes in a hearth oven.

Traditionally given to children at parties, the cupcake is now a gourmet food and has adopted all manner of flavourings, frostings and toppings.