Remembrance Day, or Armistice Day, is on 11th November. It marks the day World War One ended, at 11am on the 11th day on the 11th month in 1918 (with the 100th anniversary being this year). These days, people remember those who were lost in World War One by holding a two-minute silence and by wearing a red poppy.
But why poppies? The reason poppies are worn is because they are the flowers which grow wild in many fields in Belgium and northern France. These fields were where some of the deadliest battles in World War One took place, so the flowers are to symbolise those who sacrificed their lives or who were injured in these wars, as well as other wars around the world. Additionally, they were considered good flowers because they are tough flowers which can grow anywhere but look delicate. The first ever ‘Poppy Appeal’ took place in 1921 after the charity Royal British Legion was set up.
Days such as these, where we are remembering those who were lost in World War One are the perfect opportunity to host friends and family. Make sure you have the perfect set up for a delicious Sunday roast or afternoon tea in honour of the occasion by pulling up enough upholstered dining chairs and dining benches, perhaps displaying a handmade poppy display on the large sideboard in your kitchen and plumping the cushions on the small armchair in your living room (perhaps the perfect spot for older family members to share tales?).
If you are looking for a sweet treat, or something to make in honour of the day with children or grandchildren, these simple cupcakes are perfect.
What you’ll need:
- 250g unsalted butter
- 250g unrefined golden caster sugar
- 4 medium free-range eggs
- 250g self-raising white flour
- 1 tsp vanilla extract
- 1 tbsp apricot jam
- 300g white sugar paste icing
- 250g red sugar paste icing
- 50g black sugar paste icing
- Preheat the oven to 180 and line a cupcake tin.
- Cream the butter and sugar together until the mixture is pale and fluffy; then add the eggs one by one, mixing in one at a time.
- Sift the flour into the mixture and then add the vanilla extract.
- Spoon the mixture into the cases and bake for 25-30 minutes until golden brown and a skewer comes out clean.
- Leave to cool.
- To decorate, roll out the white icing until it is about 0.5cm thick and then cut out 12 circles about the same size as each cupcake.
- Brush the top of each cupcake with warm apricot jam and position the icing on top.
- Roll out the red icing and cut out a flower shape. Place the flower onto a folded tea towel and use fingers to carefully thin out the petals so they start to curl.
- Place these on top of the cupcake using water to glue to the white icing.
- To finish, take the small pieces of black icing and roll into a ball and squish slightly. Attach to each poppy with some water.
We’d love to see photos of your cupcakes on your reclaimed wood dining table if you decide to try them.