thickie cupcakes

The lovely Alice made some delicious cupcakes from our thickies, especially for our AGM the other week.

We've had lots of requests on how to make them, so here's her recipe for the raspberry and white chocolate ones.

Raspberry and white chocolate cupcakes (makes 12 cupcakes)

Ingredients that you'll need:

100g unsalted butter
300g plain flour
2 tsp baking powder
100g caster sugar
2 large free range eggs
200ml innocent yoghurt, oats, raspberries and blueberries thickie
150g raspberries
150g white chocolate, chopped into chunks
50ml milk

1 excellent baker and a tidy kitchen.

What you need to do:

1. Preheat the oven to 200C/Gas Mark 6.  Melt the butter in a saucepan and leave it to cool (or heat it up quickly in a bowl in the microwave if you're pushed for time.)

2. Sieve the flour and baking powder into a large bowl and add the caster sugar and a pinch of salt.

3. Put the eggs into another bowl and beat them together.

4. Then add the thickie and mix well.   

5. Next, add the eggy thickie mixture to the floury mixture and fold them together gently. Then add the melted butter and mix a bit more.

6. When the mixture starts to come together, add half the milk and fold in the raspberries and white chocolate.  You might need to add some more milk.  Don't overmix it though - it's meant to be a bit lumpy.

7. Divide the mixture between 12 muffin cases and bake in the oven for about 25 minutes. 

8. Try not to drop them on the way to the oven.

9. Do the washing up while you're waiting.

10. And when the cakes are golden on top, take them out the oven, cool on a wire rack and then find someone nice to share them with.

To make the vanilla cupcakes, have a look here.

Comments

[dan]

Is that THE Conor Mckenna?

[ceri]

Yes.

Conor is back in the 'hood.

Minus the beard.

http://innocentdrinks.typepad.com/innocent_drinks/2006/06/on_the_road.html

[Saima]

Those cupcakes were yum!

How do you make the icing, that was scrumptious too?

[ceri]

Hi Saima

Glad you enjoyed them.

Here's Alice's recipe for the icing (she used them on both cupcakes for the AGM)

White chocolate icing

Makes enough to cover 12 cupcakes

125g butter (left out of the fridge overnight)
125g icing sugar
100g white chocolate

1. Beat the butter with a wooden spoon until very soft, then add the sieved
icing sugar a bit at a time, beating between each addition.

2.Melt the chocolate in the microwave for 1 minute on medium, then stir, then pop it in for another
30 seconds, then stir again, and repeat until the chocolate is melted.

3. Allow to cool slightly and then pour into the butter icing and beat well
until smooth.

4. Spread onto the cupcakes evenly.

[Shaz]

Whoever numbered the list got a bit confused, what with there being 2 step 4's and 2 step 8's :p

[ceri]

That'll be me typing through smudged glasses in the wee hours of this morning.

All changed now.

Thanks for being so eagle eyed.

[Saima]

Thanks Ceri & Alice!

[Nicky]

What happens to the remaining 25ml of milk if only half is used?

[Sandra]

I was wondering if I could do the vanilla and almond recipe, but with berries (raspberries, blueberries and blackberries) instead.... And no white chocolate.
Would Alice approve?

[Caroline]

They look yum but EWW! Why are they called 'cupcakes'?! There is no such thing in Britain, only in America! In the good ole UK these are called FAIRY CAKES. So there.

[Rob]

Maybe it's an age thing. But I remember coming home from school in Croydon (when I was 6) and having cupcakes for tea... Caramel ones, chocolate ones, lemon ones - all sorts of ones. Including a horrible pink one.

[Relznik]

I've just made some of these. The aroma from the oven as they were cooking was amazing. Unfortunately, they're YUK! :o( I WANTED to like these.... was so looking forward to them. I now also think that baking at 200c is too high! Don't think I'll try again.