Tuesday, May 11, 2010

Cupcakes On My Mind! (+ Giveaway)

I have Cupcakes on my mind! Now and then, i get an urge to bake, and bake, and bake!
My favourite thing to bake is cupcakes. They're cute, yummy, and fun to decorate. However, i think i've run my standard vanilla, and chocolate recipes into the ground. So, I'm on the hunt for new yummy cupcake recipes, and i thought i'd throw the challenge out.


What are you're favourite cupcakes??

Now, I'm also interested in trying something i saw at CakeSpy, so to make this a little more fun, I'd like a volunteer to be on the receiving end of my experiment. That is, Posting a cupcake!
If you'd like to attempt to receive a yummy (maybe not so pretty??) cupcake in the mail, leave a comment telling me your favourite cupcake flavour/recipe.
I'll randomly choose one.
The lucky participant will also receive a 'Cupcake Kit', containing flag picks, cupcake cases and Cake Mate Frosting.(My secret weapon when it comes to icing!)

Happy Commenting!

5 comments:

  1. Chocolate Liqueur Cupcakes
    (makes 16)
    115g good-quality chocolate (70% cocoa solids)
    85g unsalted butter, at room temperature
    175g soft brown sugar
    2 large eggs, free-range or organic, separated
    185g plain flour, sifted
    ¾ tsp baking powder
    ¾ tsp bicarbonate soda
    Pinch of salt
    90ml semi-skimmed milk, at room temperature
    1tsp good-quality vanilla extract
    2 tbsp framboise (raspberry liqueur)

    Preheat the oven to 170 oC (fan)/190 oC / 375 oF / gas mark 5 and line a couple of 12 hole muffin trays or four 12 hole mini muffin trays with the appropriate size cupcake cases.
    Break the chocolate into pieces and melt. Leave to cool slightly.
    In a large bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. In a separate bowl and with clean beaters, beat the egg yolks for several minutes. Slowly add the egg yolks to the creamed mixture and beat well. Next, add the melted chocolate to the mixture and beat well.
    Combine the flour, baking powder, bicarbonate soda and salt in a separate bowl. Put the milk in a jug and add the vanilla extract, and framboise to it. Add one third of the flour to the chocolate mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added. In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the egg whites into the batter, using a metal spoon.
    Spoon the mixture into cupcake cases, filling them to about two thirds full. Bake in the oven for 20-25 minutes (regular size) or 15 minutes (mini size).
    When the cupcakes are completely cool, ice them with chocolate buttercream icing, then place a champagne truffle in the centre of each one. Press down gently so that the truffle does not roll off.
    These cupcakes can be stored at room temperature for 3 days in an airtight container before icing.

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  2. White Amaretto Cupcakes
    (makes 12)
    110g unsalted butter, at room temperature
    180g caster sugar
    2 large eggs, free range or organic
    125g self-raising flour, sifted
    120g plain flour, sifted
    125 semi skimmed milk, at room temperature
    1.2 tsp amaretto liqueur or almond extract
    For the syrup:
    125g caster sugar
    125ml water
    ½ tsp amaretto liqueur or almond extract

    Preheat the oven to 160oC (fan) / 180 oC / 350 oF / gas mark 4 and line a 12 hole muffin tray with the appropriate size cupcake cases.
    In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
    Combine the two flours in a separate bowl. Put the milk in a jug and add the amaretto or almond extract. Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
    Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.
    Meanwhile, combine the ingredients for the syrup in a microwave safe bowl and heat until the sugar melts completely (about 1 ½ minutes); stir to combine. Alternatively heat over a low heat in a saucepan.
    Remove the cupcakes from the oven and leave in their tins for about 10 minutes before carefully placing on a wire rack. While they are still warm, dip the tops of the cupcakes into the syrup for a couple of seconds. Return to the wire rack to cool completely.
    Ice these cupcakes with amaretto buttercream icing and top with toasted slivered almonds.
    Amaretto Buttercream Icing
    (makes enough to ice 15-20 regular cupcakes or 60 mini cupcakes)
    115g unsalted butter, at room temperature
    60ml semi-skimmed milk, at room temperature
    1 tsp good quality vanilla extract
    500g icing sugar, sifted
    ¼ tsp amaretto liqueur or almond extract (this could be increased according to your preferred taste)

    In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth – this will take a few minutes using an electric hand mixer. Gradually add the remainder of the icing sugar to produce a buttercream of creamy and smooth consistency.
    Add the amaretto or almond extract and beat well. You should taste the icing at this stage as you may wish to add another ¼ teaspoon to make it a little stronger.
    The buttercream can be stored in an airtight container for up to 3 days at room temperature. Before re-using, beat well.

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  3. I got a sweet as book of Cupcake recipes for my birthday this year, and I've been working through them trying a new one out when I feel like cooking, they're pretty yummy and never seem to last long enough for me to ice them...
    Anyway, my favourites at the moment are the Earl Grey Cupcakes, and Lemon Cupcakes. Yummy!
    Spol

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  4. I don't have a favourite as I've only ever really had plain or strawberry (oh I did try some of those that were from Julie's cookbook - Masterchef)- but chocolate chip sounds nice.

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