If you are not a fan of sweet things then this is the right cupcake for you. This is an almost savoury tasting cake which means that you will be able to devour about 8 in one go before you start to feel sick - always good to know if you are a greedy guts like me. The mascarpone compliments the coffee well and when combined with the sponge gives an Italian style cake.
Ingredients: Cake- 150g butter 150g light brown sugar 150g self raising flour 2 eggs 2 tsp of instant coffee mixed with 100ml of water (4tsp of coffee used in the cake) 40g crushed or whole walnuts
Frosting- 200g mascarpone 2tbsp light brown sugar 3 tsp of coffee (from the liquid made earlier)
Method: 1) Mix together 2tsp of instant coffee with 100ml of boiling water and leave to cool, this will be used in both the cake and the frosting. 2) Cream together the butter and the sugar until light and soft. 3) Next add in the eggs and coffee. 4) Sieve in the flour and beat until you have a smooth cake batter. 5) Bake in the oven for 15-20 minutes on 180°. 6) In a large bowl mix together all of the frosting ingredients until combined. 7) Decorating comes down to your own style. For a rustic look you can smooth the frosting onto the cakes and sprinkle on the crushed walnuts, alternatively, you can go for a more classic look my piping on the frosting and placing one whole hazel nut on the top for decoration.
These are delicious cupcakes that have the perfect balance between sugar and salt to give a sweet treat for you when you fancy it.
Here is the recipe to make 12 cupcakes:
Ingredients:
Cake- 190g self raising flour 200g dark brown sugar 90g caster sugar 115g butter 1/2 tsp salt 5ml vanilla extract 120ml milk 2 eggs
Frosting- 90g butter 150g dark brown sugar 60ml double cream 1/2 tsp salt 240g icing sugar
Method: 1) Cream together the sugars and the butter until light and soft. 2) Beat in the eggs, milk and vanilla until incorporated then sieve in the flour. Add more milk if required. 3) Line your cupcake tray with 12 cases and spoon in the batter so that they are all equal. 4) Bake in the oven for 15- 20 minutes on 180°. 5) Whilst the cupcakes are cooling we can make the caramel frosting. To start with, melt the butter in a non stick sauce pan. Once melted add the sugar, salt and cream and stir until dissolved. Allow to simmer on a medium heat for 2 minutes. 6) Take the caramel off the heat and transfer into a large bowl. Wait for the caramel to cool - this could take around half an hour, but don't put it in the fridge or the caramel will turn solid. Once room temperature beat in the icing sugar and pipe or smooth onto the cupcakes
Sometimes you don't fancy something sweet but you still want a pudding. Well this cupcake is perfect for those times with the sweet sponge cake and the tang of the lemon curd to help balance things out. This cupcake would be perfect for a summer BBQ or if you just simply like lemon meringue desserts.
This is the recipe I used for the yummy lemon meringue cupcakes.
Ingredients:
Cake- 100g butter 200g caster sugar zest of 2 lemons 2 eggs 225g self raising flour juice from half a lemon milk
Filling- lemon curd
Meringue- 3 egg whites 155g caster sugar
Method: 1) Cream the butter, lemon juice, lemon zest and sugar together until light and fluffy. 2) Sift in the flour and beat in the eggs. This will produce a very thick batter so keep adding milk to loosen the mixture to the required consistency. 3) Scoop the batter into 12 cupcake cases and bake in the oven for 15-20 minutes on 180°. 4) Allow the cupcakes to cool and cut out a small incision into the top. Use a teaspoon to fill with the lemon curd but be sure to smooth out the top so that it is ready for the meringue. 5) In a clean bowl, whisk the egg whites until peaks start to form. At this point, gradually beat in the sugar until the meringue forms glossy peaks. You will know that the meringue is ready by turning the bowl upside down, if the meringue does not fall out then the meringue is ready. 6) Pipe the meringue onto the cupcakes and place under the grill at a low temperature until golden. This will only take a few minutes so be sure to keep checking.
These are more of a classic and high end cupcake. They are great for tea parties in the summer or even as wedding favours thanks to their fresh and creamy taste. I must say, this was my first attempt at making ganache frosting and I did experience one slight problem, thankfully this was resolved but I will include it in the method in case any of you experience the same problem.
These cupcakes are very pretty looking with a slight pink tone thanks to the raspberries used meaning that these cupcakes can be used as a valentines day treat for your partner.
Ganache frosting- 250g white chocolate 235ml double cream
Method: 1) Use the all in one method to make the plain sponge however do not beat in the raspberries yet. Once the batter is smooth, gently fold in the raspberries so that some of the colour tints the batter but not so much that there are no whole raspberries. 2) Scoop into cupcake cases and bake in the oven for 15-20 minutes on 180°. 3) while the cakes are in the oven you can start to make the ganache. Break up the chocolate into small pieces in a large bowl. 4) Heat the cream in a saucepan on a medium heat until it just starts to boil. Once the cream starts to boil, remove from the heat and pour onto the chocolate. Whisk the mixture until the chocolate has melted and is smooth and glossy. 5) Allow the ganache to cool. It can be used as it is by pouring it onto the cupcake for a chocolate layer however I whipped the ganache so that it was light and fluffy. * This is the point where you may experience difficulties. If you intend on whipping the ganache then you need to wait for the ganache to cool completely. The ganache will not whip until it has reached a cream cheese consistency, once this stage has reached then the frosting will whip to a fluffy frosting. 6) Pipe the frosting onto the cupcake and garnish with a little raspberry for a pretty topping.
Method: 1) Split the 12 Oreos and place one half in each of the 12 cupcake cases. Be sure to place to cookie cream side up or you will find that the cake will stick to the wrapper. 2) Cream together sugar and butter, then add in milk and eggs along with the sifted powder ingredients. Mix well until combined. 3) Use a potato scoop and scoop the batter into the cupcake cases on top of the cookie. 4) Bake in the oven for 15-20 minutes on 180° until cooked. 5)Make the frosting whilst the cakes are cooling. Beat together the butter and bream cheese until smooth. This will not take long but it is important that you do this of the frosting will be a bit lumpy where the fats have not fully mixed. Sift in the icing sugar and beat together until a thick but soft consistency is reached then fold in the crushed Oreos. 6) fit a piping bag with a plain round nozzle and pipe the frosting onto the cupcakes. Alternatively, if you are short on time like me then spoon on the frosting and smooth with a pallet knife. Finally top your cupcake with the second half of the 12 cookies from before and you have completed your yummy cupcakes!
Method: 1) Beat together sugar, butter and Nutella. 2) Once smooth, sift in all of the dry ingredients and beat until combined. 3) Gradually add in the egg and milk. 4) Once all of the ingredients are incorporated, spoon into 12 cupcake cases. I prefer to use my nanna's mash potato scoop so that every cake is equal in batter. 5) Bake the cakes on 180° for 15-20 minutes until spongy. 6) Whilst the cakes are cooling it is time to make the frosting. Sift the icing sugar into a large bowl and whisk together with the butter and milk. Finally add the Nutella. 7) If you can resist easting the frosting for a while then grab your piping bag and pipe onto the cool cupcakes for a pretty finish. 8) For optional toppings I bashed up some hazelnuts and scattered them onto the cupcakes for an added crunch texture, you could also grate some white chocolate for a girly look.
Try out these little beauties and I guarantee you will love them!
