It really doesn’t matter whether you have sweet tooth or not …a small cupcake melts really quick in your mouth and many of you might not be considering as a sweet dish or dessert. It’s the unique small star in the food world with such a great versatility and amazing flavors. Try out some really yummy and unique cupcakes down.
EARL GREY BREAKFAST CUPCAKES.
Total time: 1 hour 15 minutes plus cooling.
INGREDIENTS FOR THE CUPCAKE:
3 slices of brown bread.
250 g unsalted butter, plus extra for spreading, softened
250 g self-raising flour.
250 g caster sugar.
½ teaspoon bicarbonate of soda.
4 large free-range eggs.
3 tablespoon earl grey infused milk.
½ x 450g jar of fine-cut marmalade.
For the buttercream ICING:
300g unsalted butter, softened
675 g icing sugar.
6 tablespoon earl grey infused milk.
TOOLS:
2×12 hole muffin trays with snug-fitting paper cases.
1x piping bag. (With a nozzle of 5mm).
– Preheat the oven to 170 degree C. toast the bread until slightly burnt, then butter both sides and bake in the oven for 5 to 10 minutes, or until crisp enough to snap. Remove and leave to cool, then whiz in a food processor or grate with a box grater and set aside. Sift the remaining dry cupcake ingredients into a large bowl, add the butter and eggs, then beat for minute with an electric mixer. Add the earl grey infused milk and whisk for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the paper cases wo-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
Meanwhile, make the icing. Beat the butter with an electric mixer for 4 to 5 minutes, or until pale and smooth. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Gradually add the Earl Grey infused milk and beat for a further 3 to 5 minutes, or until well combined. Once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with a little marmalade. Decorate with the icing, sprinkle over the buttered toast crumbs and serve.
MOJITO CUPCAKES.
Total time: 50 minutes plus cooling.
INGREDIENTS FOR THE CUPCAKE:
250g self-raising flour.
250 g caster sugar.
½ teaspoon bicarbonate of soda zest from 3 unwaxed limes and 1 ½ tablespoon lime juice.
275g unsalted butter, softened
4 large free-range eggs.
1 ½ tablespoon mint infused milk.
24 crystallized mint leaves.
FOR THE BUTTERCREAM ICING.
300g unsalted butter, softened.
675g icing sugar.
3 tablespoon dark rum.
2 tablespoon mint infused milk.
TOOLS:
2 X 12 hole muffin trays, with snug-fitting paper cases.
– Preheat the oven to 170 degree C. sift the dry cupcake ingredients into a large bowl (apart from the mint leaves), add the lime zest and juice, butter and eggs, then beat for 60 seconds with an electric mixer. Add the mint infused milk and beat for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
MEANWHILE, MAKE THE ICING. Beat the butter with an electric mixer for 4 to 5 minutes. Or until pale and smooth. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Gradually add the rum and the mint infused milk and beat for a further 3 to 5 minutes, or until well combined. Once the cupcakes are cool, decorate them with the icing and top each with a crystallized mint leaf – these taste like summer holidays!
Note – if you can’t find crystallized mint leaves make it yourself. Brush some fresh mint leaves with whisked, frothy egg white, then coat in caster sugar and leave to dry overnight.
PB & J CUPCAKES.
Total time: 50 minutes plus cooking.
INGREDIENTS FOR THE CUPCAKES:
250g self-raising flour
250g caster sugar.
½ teaspoon bicarbonate of soda
270g unsalted butter, softened
4 large free-range eggs.
100g peanut butter.
2 tablespoon whole milk.
¾ x 340g jar of quality seedless raspberry jam.
FOR THE PEANUT CRUMB
100g peanut butter
100g icing sugar.
FOR THE BUTTER CREAM ICICNG.
300g unsalted butter, softened.
120g peanut butter.
540g icing sugar.
4 tablespoon whole milk.
TOOLS:
2 x 12 hole muffin trays, with snug-fitting paper cases. 1 x piping bag with nozzle of 5mm.
– Preheat the oven to 170 degree C. sift the dry cupcake ingredients and 1 pinch of fine sea salt into a large bowl, add the butter, eggs and peanut butter, then beat for 60 seconds with an electric mixer. Pour in the milk and whisk for 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the uper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool slightly, transferring to a wire cooling rack after 5 minutes.
Meanwhile, make the peanut crumb. Place the peanut butter in a food processor, sift in the icing sugar and whiz for 1 to 2 minutes to make small, delicious crumbs, then set aside.
For the icing, beat the butter and peanut butter with an electric mixer for 5 to 6 minutes, or until pale and fluffy. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each… Pour in the milk and beat for a further 3 to 5 minutes, or until well combined. Once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with a good squeeze of jam. Decorate with the icing, top with a blob of jam or a drizzle of raspberry fruit. If you like, and a sprinkling of peanut crumb, then enjoy.
SANGITA MAITY.
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