Posted 23rd Feb 2018 by Peter Byrne
Tomorrow (Saturday 24th) is National Cupcake Day, giving us the ideal chance to bake up some delicious treats
We have a selection of recipes for you to try to inspire your inner baker...
You will need
For the cupcake mixture:
100g Kerrygold butter, softened at room temperature
100 caster sugar
2 free-range eggs, lightly beaten
1 tablespoon vanilla extract
100g self-raising flour
1-2 tablespoons milk
For the buttercream icing:
100g butter, softened
225g icing sugar, sieved
For the marshmallow sheep:
1 pack mini white marshmallows
Bag of fruit pastilles (black sweets required)
1 Pre-heat the oven to 180ºC/Gas Mark 4 and line a 12 hole muffin tin with paper cases.
2 For the cupcake mixture, cream the butter and sugar together in a bowl until pale in colour. Beat in the eggs a little at a time and stir in the vanilla extract.
3 Fold in the flour using a large metal spoon, adding a little milk until the mixture is of dropping consistency. Spoon the mixture into the paper cases until they are half full.
4 Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool fully on a wire rack.
5 Meanwhile for the buttercream, beat the butter until creamy in an electric mixer then gradually fold in the sifted icing sugar until smooth.
6 Spread a generous layer of buttercream over the cupcakes using a palette knife, making a small mound of buttercream in the centre.
7 Place a black fruit pastille on each cake for the face. Arrange the mini marshmallows onto the buttercream to look like a sheep.
8 To make the eyes take the whites from the liquorice allsorts, and using a very small amount roll into a tiny ball and stick two on each face using the buttercream. Then using the liquorice layer take an even smaller amount and roll into a tiny ball to make the pupil of the eyes and stick with more buttercream onto the white of the eye.
9 To make the sheep tail use the liquor ice layer again from the allsorts and cut a thin strip. Stick it on with buttercream.
For the cakes:
50g caster sugar
2 eggs, beaten
125g Duerr’s Seville Orange Marmalade (we used thin cut)
100g self raising flour
½tsp baking powder
For the filling:
100g Duerr’s Seville Orange Marmalade (we used thin cut)
For the icing:
100g Duerr’s Seville Orange Marmalade, thin cut
250g icing sugar, sifted
30g cocoa powder, sifted
1 Pre-heat the oven to 190ºC/170ºC fan/Gas 5.
2 Fill a muffin tray with paper cases.
3 Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addtion. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder.
4 Divide the mixture between the paper cases and bake for 10-15 minutes until golden.
5 Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops.
6 Make the icing. Melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well. Add the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife.
Recipe courtesy of Duerr's
You will need
6 Dr. Oetker edible wafer cupcake cases
65g baking margarine, softened
65g caster sugar
1 teaspoon Dr. Oetker Madagascan vanilla natural extract
1 large egg, beaten
75g self-raising flour
Dr. Oetker rainbow popping candy
Dr. Oetker vanilla Easy Swirl cupcake icing
1 Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Arrange the edible wafer cupcake cases spaced apart on a baking tray.
2 Put the margarine, sugar, vanilla extract and egg in a bowl. Sift the flour on top and then beat all of the ingredients together using an electric whisk until well blended.
3 Divide the mixture between the edible wafer cupcake cases. Smooth the tops and bake in the oven for 20-22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
4 To decorate, using a small spoon, scoop out a piece of sponge from the centre of each cake and fill with rainbow popping candy. Replace the scooped out cake on top, trimming if necessary, to snugly fit the top of the cake again.
5 Follow the directions on the can of Easy Swirl. Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top of the cake then continue piping round to form a swirl on top.
6 Just before serving, sprinkle the cakes with a few more pieces of rainbow popping candy.
Recipe courtesy of www.oetker.co.uk
You will need
10 cupcake cases
115g baking margarine, softened
115g caster sugar
2 medium eggs, beaten
100g plain flour
15g cocoa powder
1 1/2 teaspoons Dr. Oetker baking powder (gluten free)
50g Dr. Oetker milk chocolate chips
125g Dr. Oetker fine cooks' dark chocolate
Dr. Oetker sugar stars
1 Pre-heat the oven to 190ºC/170°C fan assisted oven/375°F/Gas Mark 5. Line a cupcake tin with 10 cupcake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.
2 Gradually whisk the eggs into the mixture, then sift the flour, cocoa powder and baking powder and add them to the egg mixture. Add the chocolate chips and carefully fold the dry ingredients into the egg mix.
3 Spoon the mixture into the cupcake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
4 To decorate, break the chocolate into a heatproof bowl and place over a saucepan of
barely simmering water to melt. Remove the saucepan from the heat and mix the chocolate with a wooden spoon - keep the bowl over the water to prevent the chocolate from beginning to set.
5 Carefully top each cupcake with the melted chocolate. Gently tap the cake on the work surface to smooth the chocolate and sprinkle with Sugar Stars. Cover all of the cakes and allow them to set for a few minutes before serving.
Recipe courtesy of Dr. Oetker
Chocolate Chip Cookies Cupcakes
You will need
For the cookie dough
100g unsalted butter (3 1/2 oz)
75g caster sugar (3 oz)
Egg yolk x 1 medium
5ml Dr. Oetker Caramel Flavour (1 tsp)
125g plain flour (4 1/2 oz)
1 Dr. Oetker Baking Powder Sachet x 1 sachet (5g/1 tsp)
100g Dr. Oetker Dark Chocolate Chips
For the cake mix
Dr. Oetker Muffin Cases x 12
150g margarine (5 oz)
150g caster sugar (5 oz)
5g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
Medium eggs x 3, beaten
150g plain flour (5 oz)
1 Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
2 Dr. Oetker Baking Powder Sachets x 2 (10g/2 tsp)
150g unsalted butter (5 oz), softened
275g icing sugar (9 1/2 oz)
5 ml Dr. Oetker Madagascan Vanilla Natural Extract (1 tsp)
10 g Dr. Oetker Dark Chocolate Chips (to decorate)
1 First make up the cookie mixture. Line a large baking tray with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Caramel Flavour.
2 Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough.
3 Form 200g (7oz) of the dough into 12 balls the size of large marbles. Put on a lined plate, cover and chill until required. These will be used in your cake mix. Divide the remaining cookie dough into 20 small pieces and form into balls. Place on the baking tray, spaced a little apart and chill until required. These will be baked into mini cookies for decoration.
4 Now make the cake mixture. Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Line 12 muffin tins with the Muffin Cases.
5 Put the margarine, sugar, Vanilla Extract and eggs in a bowl. Sift the flour, Cocoa Powder and Baking Powder on top and whisk all the ingredients together until well blended.
6 Spoon half the mixture into the cases and push a large marble sized ball of cookie dough into the centre of each. Spoon over the remaining cake mix to cover the cookie dough. Bake for 22-24 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
7 Raise the oven temperature to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the remaining cookie dough balls for 10-12 minutes until lightly golden. Transfer to a wire rack to cool.
8 To decorate, make the buttercream. Put the butter in a bowl and beat until smooth. Gradually sift and beat in the icing sugar until smooth and creamy. Mix in the Vanilla Extract.
9 Spread a generous amount of buttercream on top of each cake and decorate with a few Chocolate Chips. Gently press a mini cookie into the top of each cake to serve, and accompany with the remaining cookies on the side.
Recipe courtesy of Dr. Oetker