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« fliss's tasting station | Main | AGM 12:55am »

May 16, 2009

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These were the BEST cupcakes ive ever had!!!!!

PlEASE SEND ME SOME!!!!

Compliments to the chef!!!!

Alice (our AGM cupcake maker) has very kindly shared her secret recipe with us if you want to give them a go at home.

Thanks Alice, it's been said before and it will be said again, they really are the best cupcakes we've ever eaten.


Vanilla cupcakes

Makes 12 cupcakes

175g unsalted butter
150g self-raising flour
1 tsp baking powder
90g ground almonds
170g golden caster sugar
3 free range eggs
1 tsp vanilla extract
250 ml vanilla bean, honey and yoghurt thickie

Preheat the oven to 175C (for a fan oven, or 190C if not).  Melt the butter in a saucepan and leave it to cool.  Sieve the flour and baking powder into a large bowl with a pinch of salt, add the ground almonds and golden caster sugar and stir together.  Put the eggs in another bowl and beat them, then add the smoothie, vanilla extract and melted butter and beat together.  Add this mixture to the dry ingredients and fold together gently.  Don't overmix!

Divide the mixture between 12 muffin cases and bake in the oven for 20 - 22 minutes.  Cool on a wire rack.

White chocolate icing

Makes enough to cover 12 cupcakes  (I used this to ice the vanilla cupcakes at the AGM)

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

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.  Melt the chocolate in the microwave for 1 minute on medium, then stir, then another 30 seconds, then stir again, and repeat until the chocolate is melted.  Allow to cool slightly and then pour into the butter icing and beat well until smooth.  Spread onto the cupcakes evenly.  I decorated the top with dudes made from fondant icing.

Strawberry cupcakes

This is an all-new recipe I invented for the AGM this year!

Makes 12 cupcakes

175g unsalted butter
140g self-raising flour
100g plain flour
1 tsp baking powder
170g caster sugar
3 free range eggs
75 ml strawberry and banana smoothie
75 ml natural yoghurt
200g strawberries, washed and hulled
3 tsp granulated sugar

First, chop the strawberries into small pieces and put in a bowl with 3 tsps sugar and stir.  Leave for 15 minutes, then liquidise in a food processor.
Preheat the oven to 175C (for a fan oven, or 190C if not).  Melt the butter in a saucepan and leave it to cool.  Sieve the flours and baking powder into a large bowl with a pinch of salt, add the caster sugar and stir together. 

Put the eggs in another bowl and beat them, then add the smoothie, yoghurt and 6 teaspoons of the strawberry sauce.  Beat this together and then add to the dry ingredients.  Immediately pour the melted butter on top and fold the whole mixture together gently.  Don't overmix - it doesn't matter if there's a few lumps.  If you overmix too much the cakes will taste heavy and claggy - it took me several attempts to get this right so err on the side of caution and undermix rather than overmix!

Divide the mixture between 12 muffin cases and bake in the oven for 20 - 22 minutes.  The cases should be filled up to about a centimetre from the top.  Cool on a wire rack.

Strawberry cream cheese frosting

Makes enough to cover about 24 cupcakes (I used this to ice the strawberry cupcakes at the AGM)

125g full fat cream cheese (I used Philadelphia)
250g icing sugar
90g unsalted butter, softened
4 teaspoons of the strawberry sauce left over from the above recipe

Put all the ingredients in a food processor and blend until smooth.  You don't even need to sieve the icing sugar.
This will be nicest if you keep the cakes in the fridge after icing them, or keep the icing in the fridge and ice the cakes just before serving.  (At the AGM the cakes had got a bit warm so the icing was quite sticky - normally it would be thicker and creamier).  I decorated the cakes with half a hulled strawberry, with a small hole poked in the top with a cocktail stick and then a sprig of mint poked in the hole.

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