Queen Cakes

Queen Cakes

If you are close to my age and grew up in Durban, you would probably know what Queen Cakes are. They are similar to a traditional vanilla cupcake, but there is a difference. Queen Cakes are a little more dense and somewhat drier, at least that is how I remember them.

Some had a few sprinkles on top and others didn’t. There was nothing fancy about them, but they were delicious with a cup of tea and, for me, they bring back so many memories of growing up in Durban.

Growing up during the apartheid days, we had none of the luxuries that are so common today. We had to eat simply and live simply. I guess that is why simple recipes have stuck with me over the years.

They are part of our heritage and, although many of our dishes came from difficult circumstances and a very dark chapter in our history, people are absolutely in love with them. Darkness or not, our food was made with love.

We were always content with the little we had. I don’t ever remember wanting anything more when I was little. I don’t remember my parents complaining about our living conditions or the little money they earned. They simply made the best of everything they had.

Some days I wish life could go back to being that simple. When things are simple, life somehow feels less complicated.

Right now, I find life far too stressful and complicated. There is too much material stuff around us, too much competition and, sometimes, far too much greed. We are constantly surrounded by the idea that we need more, when perhaps we were perfectly happy with less.

Today, whilst eating these Queen Cakes, I couldn’t help but feel a little nostalgic. It felt good making them because they reminded me of home. Sometimes a simple little cake can transport you straight back to your childhood, and these definitely did that for me.

Ingredients for Queen Cakes

You don’t need a long list of ingredients to make Queen Cakes. All you need is butter or margarine if you prefer, castor sugar, vanilla essence, eggs, cake wheat or all-purpose flour, baking powder and a little milk.

They are made with everyday ingredients that you may already have in your pantry, which is another reason I love recipes like this. There is no need for fancy ingredients or complicated techniques.

If you’re using a hand mixer, however, you will need a little muscle power. You are going to be beating the butter and sugar for quite some time, but it is worth it if you want that lovely fine crumb.

Making the Batter

If you want that fine crumb, you need to give the butter some attention. Beat the butter for at least 4 minutes until it is light and fluffy. Then add the castor sugar and beat for another 4 minutes.

You want a light and creamy mixture before adding the remaining ingredients. Add the eggs one at a time, mixing well after each addition. The vanilla essence goes in too, followed by the sifted flour and baking powder.

For this recipe, I folded the dry ingredients in before adding the milk. I don’t do anything fancy or technical when it comes to folding. I just do my own thing and mix gently until everything is combined.

It worked perfectly well for me. The important thing is not to overmix the batter once the flour has been added. The batter will be quite thick, and that is exactly what we want because Queen Cakes are supposed to have a slightly denser, drier texture.

If you prefer a lighter cake, you can increase the amount of milk slightly. Personally, I wouldn’t change it because I love Queen Cakes just the way I remember them: slightly dry, dense and perfect with tea.

And once you have a cup of tea alongside it, you forget all about the fact that the cake is a little dry. Trust me.

You can add a few sprinkles to the tops before baking, or you can leave them plain. Both are perfectly delicious.

Once baked, a lovely hard crust forms on top, and that is honestly one of my favourite parts. I deliberately bake them for a little longer because I love that slightly crisp crust against the softer cake underneath.

Baking the Queen Cakes

I spoon the batter into muffin liners, filling them about halfway. Because the batter is quite thick, you will need to scoop it in rather than simply pour it. I then use a wet spoon to gently smooth the tops a little. They don’t have to be perfect.

Once baked, the Queen Cakes rise quite a bit, so don’t worry if the muffin liners look only half full when you start. They will puff up beautifully as they bake.

The tops should be a lovely golden brown when they are ready. You can also test them by inserting a toothpick into the centre of one of the cakes. If it comes out clean, they are ready.

Try not to overthink these little cakes. That is part of their charm. They are simple, nostalgic and made with ingredients that most of us have used countless times before. There is something comforting about recipes like this, especially when they remind you of a particular time and place.

I hope you try this recipe and, if you love these Queen Cakes as much as I do, please drop a comment and a star rating. It is always appreciated.

More Recipes to Try

Delicious Soft Snowballs Recipe

Carrot Cupcakes

Easy Lamingtons Recipe

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