Saturday, 15 September 2007

Black Forest Cupcakes

15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz (11/3 cup, 295g)c astor sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz (1cup, 150g) plain flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg


Decoration
6 fl oz (2/3 cup, 160ml) thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate

Pre-heat the oven to 170c. Line a 12 cupcake pan, with cupcake papers. Drain the cherries and reserve the syrup.Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
Cut the remaining cherries in half and reserve. Discard the remaining syrup.Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.Pour into a large bowl and allow to cool for 15 minutes.Whisk in sifted flours and cocoa.

Then whisk in the egg.Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot). Bake for 30 minutes until firm to touch. Allow to cool for a few minutes and then transfer to a wire rack.

Friday, 14 September 2007

Honey Meringue Cupcakes

225g (8oz) Plain White Flour
110g (4oz) Runny Honey
110g (4oz) Butter
110g (4oz) Caster Sugar
2 Large Eggs
1 tbsp Runny Honey
1 tbsp Milk
1½ tsp Ground Cinnamon
½ tsp Baking Powder

Pre-heat oven to 200°C: 400°F: Gas 6. Sieve the flour, cinnamon and baking powder into a large mixing bowl. Cream the butter with 3 oz sugar until light and fluffy. Gradually add the egg yolks, then the 110g (4oz) honey. Fold in the flour mixture, adding milk if the mixture appears to dry. Spoon into cupcake liners Bake for approximately 17 minutes. Allow to cool for 10 minutes then gently place cakes on to a baking tray and brush the tops with 1 tablespoon warmed honey.

Whisk the egg whites until stiff and then fold in the remaining caster sugar.. Spread spread the meringue on top of the cake. Reduce the oven to 170°C: 325°F: Gas 3. Bake for around 20 minutes or until the meringue is firm and light golden on the peaks.

Lemon Cupcakes

170g (6oz) Self Raising Flour
170g (6oz) Margarine 225g
(8oz) Caster or soft brown Sugar
2 Large Eggs, beaten
1 Lemon

Pre-heat oven to 190°C; 375°F: Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs into the creamed mixture. Fold in the flour and the grated lemon rind. Spread the mixture evenly in the tin. Bake for 18-20 minutes until springy when touched. While the cakes are cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling. When the cake has cooked prick the top with a fork and spoon the syrup over the cake. Allow the cakes to cool in the liners.

Tuesday, 11 September 2007

Cherry Almond Cupcakes

100g/3½oz bag blanched almonds
200g/7oz butter, softened
225g/8oz golden caster sugar
3 eggs
200g/7oz self-raising flour
255g/9oz glacé cherries, halved
55g/2oz flaked almonds

Preheat the oven to 180C/350F
Put the almonds on a baking tray in one layer and toast in the oven for 7-8 minutes until golden. Do not leave them any longer or they will brown too much and taste bitter. Tip the almonds in a food processor and whizz until finely ground.3. Put the butter and sugar in a large bowl and beat together for 1 minute. Add the eggs one at a time with a little of the flour, beating well between each addition. (Adding a little of the flour helps to stop the mixture curdling.) Fold in the almonds and the remaining flour. Use a large metal spoon for this, taking care not to knock out too much air. Gently stir in the halved glacé cherries until they are evenly distributed through the mixture. Spoon the mixture into cupcake liners and smooth the top with a palette knife or the back of a metal spoon. This helps give an even rise. Cover with the flaked almonds then bake the cakes in the centre of the oven for 18 minutes.

Blueberry Coconut Cupcakes

225g/8oz fresh coconut, shelled, peeled and grated, reserving any coconut water
225g/8oz self-raising flour
2½g/½ tsp baking powder
4 medium eggs
225g/8oz caster sugar
225g/8oz unsalted butter, softened
1 tsp natural vanilla extract

For the Coconut Liqueur Syrup:
50g/2oz granulated sugar
5 tbsp coconut liqueur

To Decorate:
1 x 250g/9oz tub mascarpone cheese
juice 1 lemon
5 tbsp coconut liqueur
2 x 125g/4½oz punnets fresh blueberries
fresh coconut curls

Method1. Preheat the oven to 180C/350F

Place all the ingredients for the cupcakes into a large mixing bowl or food processor and mix to form a batter-like consistency, free of lumps. Spoon the cake mixture into the prepared liners and bake for 18 minutes or until the cupcakes springs back when pressed with a finger. Meanwhile prepare the syrup: place the sugar into a small pan, sieve the reserved coconut water add to the pan and bring to the boil. Boil for 2 minutes, add the coconut liqueur and allow to cool. Remove the cake from oven and whilst hot pierce the surface of the cupcakes with a skewer or cocktail stick. Slowly pour over the coconut liqueur syrup and leave the cakes to cool. Remove the cooled cakes and place onto a plate. Just before serving in a large bowl whisk the mascarpone cheese with the lemon juice and coconut liqueur.

Spread the mixture over the top of the cake. Sprinkle over the blueberries and decorate with the coconut curls.

Orange Coconut Frosting

2 tsp fine-cut orange marmalade
150g/5oz cream cheese
50ml/2fl oz coconut cream
40g/1½oz icing sugar
freshly grated or ground nutmeg or ground cinnamon, to finish

Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cool spread over the cooled cake.

Monday, 10 September 2007

Chocolate-Peanut Butter Ganache Cupcakes

5 oz. bittersweet chocolate, finely chopped
1/3 cup plus 2 Tbs. creamy peanut butter
1 Tbs. heavy cream
1 Tbs. unsalted butter2
whole eggs plus 1 egg yolk
1/4 cup sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 Tbs. all-purpose flour
Whipped cream or vanilla ice cream for serving

Preheat an oven to 190°c.
To make the ganache, in a small, heatproof bowl, combine 1 oz. of the chocolate and the 1/3 cup peanut butter. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate, stirring occasionally. Remove the bowl from the heat (reserve the pan of simmering water), add the cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate the ganache until firm, about 20 minutes. In another small, heatproof bowl, combine the remaining 4 oz. chocolate, the 2 Tbs. peanut butter and the butter. Set the bowl over but not touching the simmering water and melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool for at least 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolk, sugar, vanilla and salt. Beat on high speed until the mixture has nearly tripled in volume and ribbons fall from the whisk, about 5 minutes.

Remove the bowl from the mixer. Sift the flour over the egg mixture and gently fold together until just blended. Add the chocolate mixture and gently fold together until smooth and blended. Divide the batter amongnst the cupcake liners. Remove the ganache from the refrigerator and form into 8 teaspoon-size balls. Place 1 ball on top of the batter in each cake and press gently down into the batter. Bake until the cakes and the tops are set, 9 to 11 minutes. Transfer to a wire rack and let cool for 5 minutes.

Pina Colada Cupcakes

3 cups Plain flour, plus more for pan
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 1/2 cups mashed ripe banana (about 3 large)
1 can (8-ounces) crushed pineapple, drained
1 1/2 cup unsweetened desiccated coconut


Preheat oven to 175c degrees with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.

Apple Cupcakes

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
8 tablespoons unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

Preheat oven to 175 c.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined. Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes; top with marzipan apples.

Almond Cupcakes

1 1/3 cups granulated sugar
3/4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt


1. Preheat the oven to 170 degrees and position the rack to the center of the oven. 2. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!)
3. Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
4. Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
5. Transfer the batter into the prepared cupcake liners and bake for about 20minutes, or until a toothpick inserted into the center comes out clean. The baking time may take a but longer due to the variation in different brands of almond paste.

Wilton Nozzles for Icing Tricks


Wilton Nozzles for Icing Tricks - Ruffles


Wilton Nozzles for Icing Tricks - Petals


Wilton Nozzles for Icing Tricks - Flowers


Sunday, 9 September 2007

Gingerbread Cupcakes

5 tablespoons unsalted butter, softened
1/2 cup white sugar
1/2 cup unsulfured molasses
1 egg
1 egg yolk
1 1/4 cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk
2 tablespoons unsalted butter, softened



DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

Wilton Nozzles for Icing Tricks - Leaves




Raspberry cupcakes with Orange sugar drizzle


200g self-raising flour
2 tsp
baking powder
200g unsalted butter, softened
4
eggs
200g caster sugar
3 tbsp milk
50g ground almonds
zest of 1 medium orange

150g punnet
raspberries, lightly crushed, plus extra to decorate
FOR THE SUGAR CRUST
juice of 1 medium
orange
4 tbsp caster sugar

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

from /www.bbcgoodfood.com




White Chocolate Frosting

100g white chocolate
140g unsalted butter
140g icing sugar


Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy.

How to make SugarPaste Ribbon Roses


edible food colouring paste (we used Sugarflair Claret and Party Green)
200g ready-to-roll icing
a little solid vegetable fat, for rolling
edible lustre (we used a shimmery pink), optional
edible sparkles (we used bright pink), optional


Knead a little of the colouring paste into 150g of the sugarpaste until pale and even.
Break into even balls, then add a little more colouring to two, giving three varying depths of colour. Keep under cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8 x 20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.
Carefully roll the icing up and around itself. For a more realistic rose look, start rolling slightly unevenly so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set aside for at least 1 hr until firm. Repeat with the rest of the icing.
For the leaves, colour the remaining icing green. Pinch off small pea-size pieces, roll into balls, then flatten a little. Pinch one end to make a leaf shape. Leave to dry.
Once the roses are dry and firm, dust a little lustre onto each rose using a paintbrush or your fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in clusters of three, following with three leaves. You'll need 36 leaves and roses for 12 cakes.

Tip:
Use a thin layer of solid white vegetable fat, such as Trex, to roll out icing and stop it sticking. Icing sugar dries icing up too fast and makes colours look chalky
.