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Cupcakes

High Hat Chocolate Cupcakes

Posted on June 13, 2017 in

These high hat chocolate cupcakes are such beautiful cupcakes with their big swirls and chocolate coating.

I did it. I finally made them. Hi Hat Cupcakes have been on my do to list for a while but to be honest I’ve been too nervous to make them. 

There are three key components to hi-hat cupcakes:

1) Chocolate cupcakes

2) A stiff marshmallow frosting; and

3) A magic shell chocolate coating 

So first up, you have to make those chocolate chip cupcakes. I used my favourite chocolate cupcake recipe. Then comes the fun part – the marshmallow icing! It’s not nearly as intimidating as it sounds, trust me.

If  you like chocolate, marshmallow frosting and pretty things, you have to make these!

Chocolate High Hats
Serves 12
Chocolate cupcakes with a marshmallow frosting and dipped in a hard chocolate coating.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
399 calories
64 g
26 g
15 g
5 g
5 g
123 g
122 g
48 g
0 g
9 g
Nutrition Facts
Serving Size
123g
Servings
12
Amount Per Serving
Calories 399
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 26mg
9%
Sodium 122mg
5%
Total Carbohydrates 64g
21%
Dietary Fiber 1g
6%
Sugars 48g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cupcakes
  1. 75g chocolate chips
  2. 175g plain flour
  3. 30g cocoa powder
  4. 185g caster sugar
  5. ½ tsp bicarbonate of soda
  6. Pinch of Salt
  7. 2 small eggs
  8. 120ml cold coffee
  9. 120ml buttermilk
  10. 105ml vegetable oil
Marshmallow Meringue Icing
  1. 3 egg whites
  2. 260g caster sugar
  3. 7 tbs Golden Syrup (or corn syrup)
  4. ¼ tsp cream of Tartar
  5. 1 teaspoon vanilla
  6. Pinch of salt
  7. 2 tbs water
  8. Chocolate Coating
  9. 375g of dark choc
  10. 3 tbs veg or coconut oil
Instructions
  1. Preheat the oven to 160 degrees C. Line a cupcake tin with paper liners.
  2. In a medium bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt and mix to combine. In a separate bowl combine the wet ingredients, eggs, cold coffee, buttermilk and vegetable oil and give it a whisk. Add the dry ingredients to the wet and whisk until all combined
  3. and is smooth. The batter should be pourable, but not super thin.
  4. Pour the batter among the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool completely.
  5. While the cakes are baking we can make the marshmallow meringue icing. Put the sugar, cream of Tartar, salt, water, vanilla, eggs whites and golden syrup into a heat-proof bowl. Then place the bowl on top of a pan of boiling water. Take your electric whisk out and whisk the mixture until you reach the stiff peak stage. Remove the bowl from the heat and set aside. Once your cakes are cook and have cooled take a piping bag and fill with the marshmallow icing. Pipe a high swirl of icing on top of each cupcake. ( Hold the piping bag vertically to give you an even swirl.) Place the iced cupcakes into the fridge for 15-20mins. This will help set the icing when dipping them in melted chocolate.
  6. To make the chocolate coating, put the chocolate and coconut oil in a heat proof bowl over a pan of boiling water and allow tot melt. Put the melted chocolate in a mug or tall glass to allow enough depth to dip the cupcakes. Take a cupcakes one at a time and dip them into the melted chocolate. allow the excess chocolate to drip off before returning to the fridge.
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calories
399
fat
15g
protein
5g
carbs
64g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Strawberry Milkshake Cupcakes

Posted on April 30, 2017 in

These little babies are so simple and fast to whip up, and they taste just like a rich and creamy glass of strawberry milkshake.

They are packed with tons of creamy strawberry milkshake-y flavor, and the secret ingredient is strawberry Nesquik milk powder!

The fluffy strawberry cakes are lightly tinted pink and are topped with a lovely baby pink whipped strawberry milkshake buttercream. They are bursting with sweet strawberry milkshake flavour, just so tempting!

The flavour comes purely from actual Nesquik milkshake powder. Simply replace the sugar in the cakes and some of the icing sugar in the buttercream with the milkshake powder and you’ll get wonderful strawberry milkshake cupcakes without faffing around with berries.

Strawberry Milkshake Cupcakes
Serves 12
These Strawberry Milkshake Cupcakes are a moist strawberry flavoured cupcake topped with strawberry milkshake icing, then finished off with dark chocolate, sprinkles and a caramel waffle. These mouthwatering strawberry milkshake cupcakes are so easy to make and taste divine!
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
320 calories
45 g
64 g
15 g
3 g
9 g
83 g
150 g
36 g
0 g
5 g
Nutrition Facts
Serving Size
83g
Servings
12
Amount Per Serving
Calories 320
Calories from Fat 129
% Daily Value *
Total Fat 15g
22%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 150mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
3%
Sugars 36g
Protein 3g
Vitamin A
8%
Vitamin C
5%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 110g self raising flour
  2. 110g caster sugar
  3. 110g unsalted butter
  4. 2 eggs
  5. 1 tsp baking powder
  6. Vanilla essence
  7. 50g Nesquik strawberry milkshake powder
For the icing
  1. 60g butter, softened
  2. 300g icing sugar
  3. 1 teaspoon vanilla essence
  4. 2 teaspoons strawberry milkshake powder
  5. 3 tablespoons whole milk
  6. A few drops of pink food colouring
For decoration
  1. 50g dark chocolate
  2. 40g caramel waffles cut into 1/4
  3. Sprinkles
Instructions
  1. Cream the butter and sugar together. Add your eggs, one by one until your mixture is well mixed.
  2. Add your flour, baking powder, vanilla and Nesquik. Give your mixture a good stir before placing into cupcake cases, two thirds full. Bake on 180 degrees for about 15-20 minutes.
  3. To make the icing, cream the butter and icing sugar together with an electric hand whisk until light and fluffy, then add enough colouring to turn it pink. Mix the strawberry milk powder with the milk and add to the icing. Put into a piping bag and pipe onto of your cooled cupcakes. Melt the dark chocolate and place a spoonful on top of the icing. It should slowly drizzle down the sides. Place a 1/4 of a caramel waffle on the top and finish with sprinkles.
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calories
320
fat
15g
protein
3g
carbs
45g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Carrot Cake Cupcakes

Posted on March 24, 2017 in

These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy cream cheese buttercream.. Pure heaven in every bite.

I wanted to kick off Spring this year with some Carrot Cake Cupcakes that are perfect for Easter. If you’re looking for an alternative to chocolate this Easter, try my carrot cupcakes topped with smooth orange cream cheese icing.

Carrot cake isn’t always everyone’s first choice, but the addition of freshly grated carrot and pinch of spice make these cupcake burst with flavor.


Naturally tasty and full of goodness, carrots are perfect in these beautifully moist individual cupcake versions of the classic teatime favourite – carrot cake.

Carrot Cake Cupcakes
Serves 24
These Carrot Cupcakes are spicy, sweet, jam packed with shredded carrot and topped with a smooth, fluffy cream cheese buttercream.. Pure heaven in every bite.
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
244 calories
34 g
35 g
12 g
2 g
5 g
66 g
90 g
28 g
0 g
6 g
Nutrition Facts
Serving Size
66g
Servings
24
Amount Per Serving
Calories 244
Calories from Fat 105
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 35mg
12%
Sodium 90mg
4%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
3%
Sugars 28g
Protein 2g
Vitamin A
36%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 225g grated carrots
  2. 130g raisins
  3. 2 large eggs
  4. 130g caster sugar
  5. 120ml Vegetable Oil
  6. ½tsp vanilla extract
  7. 1tsp fresh orange zest
  8. 120g plain flour
  9. 1tsp bicarbonate of soda
  10. 1tsp Cinnamon
For the orange cream cheese buttercream
  1. 175g cream cheese
  2. 450g icing sugar
  3. 125g unsalted butter, at room temperature
  4. Zest from one orange
Instructions
  1. To make the cupcakes, preheat the oven to 160ºC. Line two 12 hole muffin tins with cupcake cases.
  2. Combine raisins and the grated carrots in a large bowl and put to one side. Beat the eggs and sugar for several mins and then add the oil, vanilla extract and orange zest and beat well.
  3. Sift the flour, bicarbonate of soda and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after.
  4. Then add the carrot and raisins and stir until incorporated.
  5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds full.
  6. Place the trays in the oven and bake for approx 25 mins. When cooked the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow to cool in their tins for 10 mins or so before placing on a wire rack to cool.
  7. For the orange cream cheese buttercream place all ingredients in a mixing bowl and beat well until combined and the icing is pale.
  8. Once you have iced the cupcakes with the buttercream you can finish them off with a sprinkling of cinnamon or a carrot sweetie!
Notes
  1. These cupcakes will keep well in an airtight container for a few days and should be kept at room temperature. The icing must be stored in the fridge as it contains cream cheese, but will keep well.
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calories
244
fat
12g
protein
2g
carbs
34g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Apple Crumble and Custard Cupcakes

Posted on March 22, 2017 in

I love a good Apple Crumble, slightly warmed and served with custard; so I thought why not turn one of my favourite dessert’s into a fun sized treat. A apple crumble and custard cupcake!

These Apple Crumble Cupcakes are soft, filled with sweet apples and topped with deliciously smooth custard buttercream and a crunchy crumble. The perfect way to enjoy a classic British dessert in my eyes.

These cupcakes are exceptionally tasty due to the combination of soft, moist and crunchy textures and warm, sweet spiced flavours.

The sweet apple sponges are topped with a smooth custard icing, a dollop of apple sauce and a sprinkle of crunchy crumble. Everything that’s great about apple crumble, all rolled into one perfect cupcake.

I filled the cupcakes with chunks of apple and then baked some crumble to sprinkle on top. Perfect for a lazy Sunday afternoon! 

For more delicious Apple Crumble recipes with a twist check out HelloFresh.

Apple Crumble and Custard Cupcakes
Serves 12
These Apple Crumble Cupcakes are soft, filled with sweet apples and topped with deliciously smooth custard buttercream and a crunchy crumble.
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Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
388 calories
53 g
92 g
19 g
4 g
11 g
151 g
26 g
38 g
1 g
6 g
Nutrition Facts
Serving Size
151g
Servings
12
Amount Per Serving
Calories 388
Calories from Fat 166
% Daily Value *
Total Fat 19g
29%
Saturated Fat 11g
57%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 92mg
31%
Sodium 26mg
1%
Total Carbohydrates 53g
18%
Dietary Fiber 2g
9%
Sugars 38g
Protein 4g
Vitamin A
13%
Vitamin C
11%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 150g unsalted butter, softened
  2. 150g light brown sugar
  3. 140g self-raising flour
  4. 10g cornflour
  5. 1 tsp baking powder
  6. 3 eggs
  7. 1 tsp cinnamon
  8. 4 apples peeled, cored and diced
  9. 2 tbsp caster sugar
  10. Juice of 1 lemon
  11. 1 tsp vanilla extract
For the custard topping
  1. 200g icing sugar
  2. 95g unsalted butter
  3. 4 tsp custard powder
  4. 2 tsp whole milk
For the crumble
  1. 10g butter
  2. 10g light brown sugar
  3. 20g self-raising flour
  4. 20g porridge oats
Instructions
  1. To make the cupcakes start by peeling and choosing your apples. Then place into pan with 2 tbsp of granulated sugar and the juice of one lemon. Bring to the boil and then reduce to a simmer for about 10 mins. Keep and eye on the pan to make sure the apples do not burn. once the apples are soft. take out half and put to once side to make the apple sauce later. Leave the other half to apples to cool.
  2. Preheat your oven to 160°C and line the muffin tray with cases.
  3. Beat the light brown sugar and butter until light and fluffy. Sift the flour, cinnamon and baking powder together. Crack your 3 eggs into a jug and add 1tsp of vanilla extract. Mix together. Slowly add a little gg mixture to the butter and sugar with a few tbsp of the flour mixture and beat until just combined. Repeat until all the ingredients are combined.
  4. Slowly fold the cooled apples until even throughout the mixture.
  5. Divide the batter between the 12 cases and bake for 25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack.
  6. To make the crumble put all the ingredients into a bowl and mix together with your fingers. Pop into a heat proof dish and toast under the grill until its starts to turn a golden colour. then remove and allow to cool.
  7. To make the apple sauce Put the other half of the apple mix into a blender and whizz until smooth.
  8. To make the custard buttercream put all the ingredients into a large bowl and blend until smooth, adding a tsp of whole milk if you need it.
  9. When the cakes are cool, pipe swirls of buttercream on the cupcakes, fill the centre with the apple sauce and sprinkle the crumble mix over the top.
Adapted from Good To Know
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calories
388
fat
19g
protein
4g
carbs
53g
more
Adapted from Good To Know
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

 

Sticky Toffee Cupcakes

Posted on November 29, 2016 in

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Sticky toffee pudding is a moist sweet cake. Its made with dates, but no one seems to know. The dates are chopped so finely that you don’t notice them when you eat the cake.  However, it’s the dates that make the cake sticky and give the cake its distinctive flavour – well, the dates and the sauce. 

Sticky date pudding or “sticky toffee pudding” as it is known traditionally, is said to have been invented in the North-West of England at the Sharrow Bay Country House Hotel in 1960  and nowadays it’s a firm favourite on the menus of pubs and restaurants.

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The secret to a good sticky date pudding is balancing the sweet dates in that moist spongey pudding with the salted caramel creaminess of the sauce.  

Needless to say, sticky date with caramel sauce is my favourite pud and one I make regularly for those frosty winter nights. I wanted to put a twist and make Sticky toffee Cupcakes!

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These cupcakes themselves are thick with rich brown sugar, sticky soaked dates and a sweet caramel buttercream icing.

The recipe would be perfect for any afternoon tea spread, I love to decorate with fudge pieces and even more sauce for extra indulgence!

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I used dulce de leech in this recipe from he supermarket but dulce de leche is super easy to make at home from cans of condensed milk. 

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Sticky Toffee Cupcakes
Serves 12
These cupcakes are full of sweet dates hidden in a moist spongey cupcake with a swirl of salted caramel buttercream.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
338 calories
45 g
71 g
17 g
2 g
11 g
79 g
122 g
36 g
1 g
6 g
Nutrition Facts
Serving Size
79g
Servings
12
Amount Per Serving
Calories 338
Calories from Fat 154
% Daily Value *
Total Fat 17g
27%
Saturated Fat 11g
54%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 71mg
24%
Sodium 122mg
5%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
5%
Sugars 36g
Protein 2g
Vitamin A
11%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150g Dates pitted, finely chopped
  2. 1 tbspTreacle
  3. 115g Unsalted Butter
  4. 75g Light Brown Sugar
  5. 1 tsp vanilla extract
  6. 2 Medium Eggs, beaten
  7. 115g Self-Raising Flour
  8. Bicarbonate of soda (1 tsp)
  9. 50g Fudge Chunks
  10. 125g Unsalted Butter softened
  11. 225g Icing Sugar (8 oz)
  12. 50g dulce de leche
Instructions
  1. Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Put the dates in a saucepan with 150ml (¼ pt) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft. Remove from the heat, stir in the treacle and mix well. Leave to cool.
  2. In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cold date mixture and Vanilla Extract and whisk in the eggs.
  3. Sift the flour and Bicarbonate of Soda on top. Carefully mix all the ingredients together until well blended.
  4. Divide the mixture between the Muffin Cases and bake in the oven for 22-25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
  5. To decorate, place the butter in a bowl and beat until soft. Gradually sift and mix in the icing sugar to make a smooth, creamy icing. Mix in the Caramel Flavour.
  6. Using a split piping bag add the icing to one side and 4 tbsp of dulce de leche to the other half. Pipe a generous amount of icing on top of each cake using a swirl motion and top each with a few pieces of the remaining Fudge Pieces to serve.
beta
calories
338
fat
17g
protein
2g
carbs
45g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Fondant Cupcakes

Posted on September 24, 2016 in

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Fondant icing is a flexible icing with dough like consistency, which turns your cake into an absolute stunner. For similar reasons that cakes are often covered in fondant the same can be done to cupcakes to add a clean and elegant look to these miniature confections.

Fondant is so mysterious. Its beautifully smooth appearance makes for gorgeous decorative techniques for both cakes and cupcakes. You can use your artistic instinct to sculpt out a gorgeous, embellished cupcakes with fondant icing. 

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Fondant is a thick sugar paste, generally used as a decorative topping for cakes, cupcakes, and other desserts. Fondant can be bought ready-to-use or made from scratch, and is rolled out, cut, and shaped. Usually the fondant is fixed to the cupcakes or cakes with a simple buttercream icing. 

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Make your vanilla cupcake batter and fill the the Tala Cupcake cases 1/3 full. Bake and cool before you start to decorate.

To decorate your cupcakes dust your work table with powdered sugar to ensure the fondant does not stick to it. Place your fondant on the table and use Tala’s rolling pin to roll it out. Using the3″ round circle cutter from the Tala tin cutter range, punch out a circle from the fondant.

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A 3″ circle is usually the perfect size to cover a regular-sized cupcake, but it can differ if your cupcakes were made fuller or you added quite a bit of icing. If this is the case, use a larger size cutter to ensure there is enough surface space to cover the entire cupcake. On the other hand, if your cupcake is smaller, use a smaller size and note that less fondant will drape and your surface will be practically flat.

Place the round fondant in the palm of your hand. Begin to press the fondant to the icing of the cupcake to adhere it.

Use your fingers, smooth out the fondant around the entire surface of the cupcake. Ensure the fondant covers the perimeter of the cupcake evenly.

Proceed with decorating your cupcakes with additional embellishments, patterns and floral accents. To do this you can use Tala crimpers,  Tala’s Fondant Embossing Set aswell as Tala’s modelling tool set to create some pretty roses. 

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Crimping technique is a very well known art of cake decorating. Crimping technique is used on fondant and involves the use of special Tala crimper tools. The crimpers look like small thongs with patterned edges. They are used to imprint puffed up patterns on cakes.

To use a Tala crimper, you will first need to adjust the rubber band on the tool so that it is at the correct width. 

Next, with the ‘arms’ of the crimpers still open, insert it halfway through into your fondant. It is very important to remember at this point in time to not insert the tool all the way to the bottom of your fondant because when you pinch your fondant, you will tear the fondant and your cupcake underneath the fondant will then become visible, spoiling your entire cake decoration. 

Once you have inserted the crimper halfway into the fondant, gently press the ‘arms’ of the crimpers together. This will give you a pretty puffed pattern on the fondant.

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To make the fondant roses place a few drops of gel food colouring or use a toothpick and take out a single amount of gel paste on your fondant and work it in. Knead really well until all the colouring is distributed evenly. It does take a while so be patient.

Keep adding colouring until you have your desired colour. You want each piece to have the size of a marble.

Break off 4 or 5 small pieces of fondant and roll them into tiny balls or cut out using a petal cutter. These will be the petals of the rose. Break off 1 more small piece, roll it into a longer shape, just twice the length, so it looks a little like a cone shape.

Now use your thumb and smooth each of these shapes, until they’re quite thin. Use  the ball tool from the Tala tool set, gently glide around the edges of the circle to thin them.

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Take your cone shape and gently add the first petal. The second petal goes half way inside the first one, roll it around. The third one goes half way the second one, and roll it around again.

Until you have them all evenly spaced around. Now shape the petals, pull them back a little bit, giving them little pinches here and there on the edges to make them look more natural.

The bottom you can just cut off and there you have it. Place it on a board to let it dry. 

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Fondant cupcakes
Serves 12
These Vanilla Bean Cupcakes decorated with fondant are not only pretty, they are delicious.
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
383 calories
56 g
72 g
16 g
4 g
10 g
99 g
20 g
38 g
1 g
5 g
Nutrition Facts
Serving Size
99g
Servings
12
Amount Per Serving
Calories 383
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg
24%
Sodium 20mg
1%
Total Carbohydrates 56g
19%
Dietary Fiber 1g
2%
Sugars 38g
Protein 4g
Vitamin A
11%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 110g unsalted butter (at room temperature)
  2. 225g caster sugar
  3. 2 large eggs
  4. 150g self-raising flour, sifted
  5. 125g plain flour, sifted
  6. 120ml semi-skimmed milk (at room temperature)
  7. 1 teaspoon of good quality vanilla extract
  8. 115g unsalted butter, at room temperature
  9. 1 tsp pure vanilla extract
  10. 225g icing sugar
Instructions
  1. Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.
  2. Combine the two flours in a separate bowl.
  3. Put the milk, eggs and vanilla extract in a jug and gently whisk.
  4. Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.
  5. Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
  6. Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.
  7. While the cupcakes are cooling you can make your buttercream. Put the butter and the vanilla extract in a large mixing bowl and beat until smooth and blended.
  8. Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little milk.
  9. Once your cupcakes are completely cool you can start to ice your cupcakes.
  10. Use the spatula to ice a layer of buttercream over the cupcakes. Make sure to not spread them too thick, as they can spill out and over your cupcakes when covering them with fondant.
  11. Try to make the icing as smooth as possible to avoid any visible lumps later.
  12. Dust your work table with powdered sugar to ensure the fondant does not stick to it. Place your fondant on the table and use the fondant rolling pin to roll it out. Using the 3" round circle cutter, punch out a circle from the fondant
  13. A 3" circle is usually the perfect size to cover a regular-sized cupcake, but it can differ if your cupcakes were made fuller or you added quite a bit of icing. If this is the case, use a larger size cutter to ensure there is enough surface space to cover the entire cupcake. On the other hand, if your cupcake is smaller, use a smaller size and note that less fondant will drape and your surface will be practically flat.
  14. Place the round fondant in the palm of your hand. Begin to press the fondant to the icing of the cupcake to adhere it.
  15. Use your fingers, smooth out the fondant around the entire surface of the cupcake. Ensure the fondant covers the perimeter of the cupcake evenly.
  16. Proceed with decorating your cupcakes with additional embellishments, patterns and floral accents. To do this you can use Tala crimpers and Tala's Fondant Embossing Set.
beta
calories
383
fat
16g
protein
4g
carbs
56g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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