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Apple Cinnamon Tarte Tatin Cupcakes wth Caramel Drizzle

A Tarte Tatin is a French upside-down apple tart.

These gourmet cupcakes double up as a scrumptious posh desert…just remove the cupcake papers!

Makes 16 cupcakes

Ingredients

250g plain flour

2 teaspoons baking powder

1 teaspoon salt

100g light brown sugar

125g butter

2 beaten eggs

120 ml milk

1 teaspoon vanilla extract

Caramelized Apples

65g butter

4 apples, peeled, cored and cut each apple into 16 pieces

4 tablespoons of sugar

Caramel Drizzle

65g butter

50g light brown sugar

25g icing sugar

1 teaspoon vanilla extract

1 tablespoon milk

1. Mix the flour, baking powder, salt and sugar then add all of the other ingredients and beat with a wooden spoon until smooth

2. Spoon mixture into cupcake papers (nesting in a cupcake tin) to about 2/3rds full

3. Bake for 20 mins at 180c/350F, then allow to cool

4. To caramelize the apples: melt the butter in a large pan and place half of the apples in, once golden turn over to brown on the other   side. Repeat with the other half of the apples. Put all of the apples back in the pan and add the sugar, allow the sugar to dissolve completely and remove from the pan to cool.

5. Arrange 4 slices of apple on each cupcake as prettily as you can

6. For the caramel drizzle: melt the butter on a low heat, add the sugar and allow to melt for a few minutes. Remove from the heat and whisk in the sieved icing sugar. vanilla and milk. Dribble about a tablespoon of caramel over each cupcake.

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Vanilla cupcakes with lemon frosting

Thank you to Claire Giddy for this scrumptious recipe!

Makes 24

I like my cupcakes to be big so I use this amount to make 12

Actual cakes

1 vanilla pod

200g soft butter

200g caster sugar

4 medium eggs

200g self raising flour

1 x quantity of vanilla sugar syrup

  1. Preheat the oven to 180oC, fan 160oC, gas 4.
  2. Using a sharp knife, split the vanilla pod lengthways and remove the seeds. Put the butter, sugar and vanilla seeds in an electric mixer and cream together until light and fluffy.
  3. Beat the eggs lightly in another bowl, and slowly add to the mix, using medium speed.  If the mixture starts curdling, add a little flour.  Once he eggs and butter mixture are well combined, mix in the remaining flour at low speed
  4. Divide the mixture between the muffin cases – I used a piping bag but you can just use a spoon.  Bake for 18-20mins or until the sponge is lightly golden and springs back to the touch.
  5. Leave the cupcakes to cook for 10mins.  Prick the tops with a skewer and, using a pastry brush and while the cupcakes are still warm, soak each one with sugar syrup. Once completely cooled remove from the tins. Tip – my cakes rose quite a lot in the middle so I cut the tops off and skewered the flattened cake – this made the icing much easier).

Vanilla Sugar Syrup

Makes enough for 24 (I always make the full amount of this even if I’m only making 12 to make sure the consistency is right)

25g caster sugar

1/2 vanilla pod or vanilla extract

  1. Put 5 tables of water and the caster sugar into a small saucepan and bring to the boil, stirring to dissolve the sugar.  Remove from the heat and allow the syrup to cool.
  2. Once cool, stir in the vanilla pod.

Lemon Frosting

Makes enough for 24 cakes (or 12 cakes with lots of icing)

200g full fat cream cheese – at room temperature

100g soft unsalted butter

600g icing sugar – sieved

Grated zest of 1 lemon

  1. Put the cream cheese, butter and icing in a mixing bowl
  2. Slowly mix together, using an electric hand whisk or wooden spoon until light and fluffy. 
  3. Add the lemon zest.  If it gets a bit runny, add a little more icing sugar (but add a small bit at a time).

Daisies

Makes enough for 12

75g white sugar paste

50g of sugar paste coloured green (I use any green that I can find)

10g of sugar paste coloured lemon

  1. Roll out the sugar pasta thinly.
  2. Using cutters stamp out 24 daisies and 24 leaves (I didn’t have a leaf cutter so just used a knife and drew my own) and make 12 daisy centres from balls of sugar paste.  Mark the leaves to make them look leaf like (you could also do the same with the petals if you have time)
  3. Stick 2 daisies together at a slight angle using a dab of water.
  4. Dry upside on icing nozzles overnight to make a flower cup shape.  (I didn’t have enough nozzles so I used balls of foil and they worked just as well.)
  5. Stick on the centres using water and then place on top of the frosting.

I made these cakes for my Goddaughters 1st birthday and they were a great hit and quite a few people asked for the recipe. I’ve made them a few times now and every time they come out perfect although I only do the daisies decorations for special occasions.

Original recipe from Sainsbury’s Magazine

 

Easter Simnel Cake

Traditionally served at Easter, the cake’s eleven marzipan balls are said to represent the true disciples of Jesus. The cake was also given as gifts by girls in domestic service as a Mothering Sunday gift.

I made one for my mum as an Easter gift instead of the usual chocolate egg; she was absolutely blown away by the thought and its meaning at Easter time.

Serves 12

 Ingredients

  • 175g self raising flour
  • 75g plain flour
  • 2 level tsp mixed spice
  • 150g currants
  • 2 tsp mixed spice
  • 225g butter
  • 225g sultanas
  • 225g caster sugar
  • 2 tbsp milk
  • 4 small or 5 large eggs
  • Zest of 1 orange and 1 lemon
  • 450g golden marzipan
  • 3 tbsp apricot jam
  1. Preheat the oven to 150/130 fan/gas mark 2
  2. Line a 20cm deep cake tim with 2 layers of baking paper
  3. Sift the flours and spice into a bowl
  4. Stir in the dried fruit
  5. In a separate bowl, beat the sugar and butter together until creamy
  6. Beat in the eggs one at a time
  7. Fold in the flour mix and add the zest
  8. Put half the mixture in the cake tin and level the top
  9. Sprinkle the top with sugar
  10. Roll our a third of the icing to fit the shape of the tin and place on top of the cake
  11. Cover with the remainder of the cake mixture and level the top
  12. Bake for 2 hours and 30 minutes or when a skewer comes out clean
  13. Remove from the tin and place on a cooling rack
  14. Roll out half of the remaining marzipan into a circle the size of the cake
  15. Shape the rest into 11 balls
  16. Heat the jam with 1 tsp boiling water until melted and brush on top of the cake
  17. Cover the cake with the marzipan
  18. Mark the top of the cake with a cross pattern using a knife
  19. Stick the marzipan balls around the edge of the cake with jam
  20. Lightly brown the marzipan under the grill

Easter Chocolate Frosted Cupcakes

Yummy chocolate cupcakes which I frost with milk and white chocolate frosting. I like to make my white chocolate frosting prettily pink and decorate them all with coloured foil wrapped mini chocolate eggs.

Makes 16 small or 9 jumbo cupcakes….I always make double as these disappear very quickly!

 Ingredients

  • 140g soft butter
  • 140g golden caster sugar
  • 3 medium eggs
  • 100g self raising flour
  • 30g cocoa powder
  • 25g small dark chocolate pieces or chips
  1. Heat the oven to 190c/fan 170c/gas mark 5
  2. Put the paper cases (foil are very pretty) into a cupcake tin
  3. Cream the butter and the sugar together
  4. Add an egg one at a time until creamed into the mixture
  5. Fold in the flour until the mixture forms a smooth batter
  6. Mix in the cocoa powder and the chocolate pieces
  7. Scoop into the paper cases so they are 2/3rds full
  8. Bake for 15 mins or 20 mins for jumbo cupcakes
  9. The cupcakes should be risen yet slightly wet (they will set when cooled)
  10. Place on a wire rack to cool

Pink White Chocolate Frosting

  • 200g white chocolate
  • 5 tablespoons milk
  • 50g unsalted butter
  • 175g sifted icing sugar
  1. Put the chocolate,milk and butter into a heatproof bowl
  2. Set the bowl over a saucepan of gently simmering water and stir until melted
  3. Remove the bowl and stir in the icing sugar – it is very important that it is sifted
  4. Stir until smooth
  5. Stir in drops of pink food colouring to your liking
  6. Frost the cupcakes whilst the icing is still warm

Milk Chocolate Frosting

  • 100g milk chocolate
  • 2 tablespoons milk
  • 50g unsalted butter
  • 75g icing sugar
  1. Melt the chocolate, milk and butter in a heavy-based saucepan stirring continuously
  2. Remove from the heat and stir in the sifted icing until smooth
  3. Spread over the cupcakes whilst the frosting is still warm 

Luscious Lemon Curd Cupcakes

 

Daffodils bloom around Easter time so yellow is such a wonderful colour to use when baking Easter treats.

These luscious lemon curd cupcakes will brighten up your Easter time.

Makes 12 Cupcakes. 

Ingredients

  • 120g  plain flour
  • 150g caster sugar
  • 2 tsps baking powder
  • 40g unsalted butter at room temperature
  • 120ml milk
  • 1 egg beaten
  • A jar of lemon curd

For the Frosting

  • 250g icing sugar
  • 80g unsalted butter at room temperature
  • 25ml milk
  • 2 tbsp lemon curd
  • A few drops of yellow food colouring
  1. Pre heat the oven to 160°C
  2. Place 12 cupcake papers in a cupcake tin (white cases look pretty against the yellow icing)
  3. Sift the flour, sugar, baking powder and butter into a bowl and rub together with your fingertip to make fine breadcrumbs
  4. Next pour in the milk and beaten egg and beat until you have a smooth batter
  5. Fill your paper cases to about half to a third full with the cake mixture and bake for 20 to 25 minutes
  6. When the cakes are ready cut a hole in the centre of each cupcake with a sharp knife and spoon in a dollop of lemon curd
  7. Replace the cake cutout and push down into the lemon curd (the frosting will keep this in place)
  8. For the frosting beat together the icing sugar and butter slowly
  9. Finally add the milk, food colouring and lemon curd
  10. Swirl a generous layer of frosting over each cup cake with the back of a tablespoon

Chocolate Brownie Cupcakes

 

Heavenly cupckakes which are guaranteed to get a bigger smile than any chocolate egg this easter!

Use whichever type of chocolate you like, my favourite is 50/50 dark and milk.

Makes 12 Cupcakes

Ingredients

  • 150g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 90g dark chocolate
  • 90g milk chocolate
  • 80g unsalted butter
  • 100g sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 100g chopped nuts (walnuts or mixed)
  1. Preheat oven to 180/350/gas mark 4
  2. Put cupcake papers into a cupcake tin
  3. Sift flour, baking powder and salt together in to a mixing bowl and set aside
  4. Place chocolate, butter and sugar in a large bowl (not plastic!) over boiling water
  5. Heat chocolate mixture gently, stirring occasionally until melted and remove from heat
  6. Beat eggs in a sepearate bowl and add to the chocolate mixture a little at a time blending well
  7. Add vanilla extract and then gradually stir in the dry ingredients
  8. When batter is smooth fold in chopped nuts
  9. Put the batter into the cupcake papers
  10. Cook for 20 – 25 minutes (should be firm on top but soft to touch)
  11. Remove from oven and cool completly before removing from tin

Chocolate Frosting

  • 50g dark chocolate
  • 50g milk chocolate
  • 150g sugar
  • 80 ml milk
  • 3tbsp unsalted butter
  • 1tbsp golden syrup
  • 1 pinch salt
  • 1tsp vanilla extract
  1. Place all of the ingredients (except the vanilla) into a heavy saucepan
  2. Bring to the boil and then cook for one minute stirring constantly
  3. Remove from the heat and cool
  4. Add vanilla and place in the fridge to firm up (30 mins)
  5. Beat with a fork until the frosting is of a thick consistency
  6. Top each cupcake with the frosting and enjoy!