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10. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover at once with cling film and set aside to cool completely.
11. In a food processor, blend the whole chocolate cookies (and filling, if they have one) until they form fine crumbs.
12. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
13. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the mint filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chocolate cookie crumbs.
Eton Mess Cupcakes
This quintessentially British pudding turned into a cupcake is part of our popular summer desserts range. Make sure you eat these soon after decorating so that the meringue stays crisp on top.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
330ml (11½oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
125g (4½oz) STRAWBERRIES, CUT INTO ROUGH PIECES
50g (1¾oz) SHOP-BOUGHT OR READY-MADE MERINGUE, CRUSHED INTO ROUGH PIECES
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any lumps have been beaten out, reduce the speed and gradually add the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cupcakes are baking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
9. To finish the custard, pour the double cream into a medium bowl. Using the freestanding electric mixer with the whisk attachment or the hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
10. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the chopped strawberries into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
11. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with some chopped strawberry pieces and a generous sprinkling of crushed meringue.
Crème Brûlée Cupcakes
A classic French dessert given the American cupcake treatment. Sprinkle a generous amount of demerara sugar over the custard before ‘burning’ the sugar to create the classic crunchy brûlée topping. This recipe required a cook’s blowtorch – make sure you read the instructions and do be careful if you’ve not used one before.
MAKES 12–16 CUPCAKES
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ML (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE DECORATION
150g (5½oz) DEMERARA SUGAR
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
COOK’S BLOWTORCH
1. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
2. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
3. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
4. Meanwhile, make the sponge. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
5. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they from a crumb-like consistency.
6. In a jug, mix together the milk, eggs and vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl from time to time. Once any lumps have been beaten out, reduce the speed and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
8. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
9. Bake for approximately 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
10. In the freestanding electric mixer with the paddle attachment or using the hand-held electric whisk on a slow speed, mix the custard until it is smooth. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish.
11. Coat the top of each cupcake generously in demerara sugar. Using a cook’s blowtorch, carefully brûlée (lightly burn) the sugar, avoiding the paper cases with the flame. These cupcakes should be served immediately.
Ginger Chocolate Cupcakes
The stem ginger in these cupcakes gives a mouthwateringly sweet and strong flavour without the peppery taste of fresh ginger. Crystallised ginger can be found in the baking section of most large supermarkets.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER
1 tbsp BAKING POWDER
1 tsp GROUND GINGER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
3 tbsp FINELY CHOPPED STEM GINGER (ABOUT 3 BALLS)
60ml (2fl oz) WHOLE MILK
FOR THE DECORATION
CRYSTALLISED GINGER
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder, ground ginger and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined. Mix through the chopped stem ginger.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the cupcakes bounce back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then mix through the chopped stem ginger. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
8. When the cupcakes are cool, spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a couple of pieces of crystallised ginger.
Key Lime Cupcakes
A tangy classic American pie given our special Hummingbird cupcake treatment. We don’t use colouring in the custard frosting, so it does come out pale. Grate over lots of lime zest to decorate and add a bit of zing.
MAKES 12–16 CUPCAKES
FOR THE LIME CURD
2 LARGE EGGS
50g (1¾oz) UNSALTED BUTTER
225g (8oz) CASTER SUGAR
GRATED ZEST and JUICE OF 2 LIMES
50ml (1¾fl oz) DOUBLE CREAM
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
330ml (1½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
GRATED ZEST OF 2 LIMES
10g (⅓oz) DIGESTIVE BISCUIT CRUMBS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. First make the lime curd. In a medium pan, gently heat the eggs, butter, caster sugar and lime juice, whisking continuously until thick. Strain the thick mixture into a large mixing bowl and stir in the lime zest. Cover directly with cling film (so that it is touching the surface of the curd) and set aside to cool completely.
2. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Fold the double cream into the cooled lime curd.
3. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as needed. Reduce the speed again and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are cooking, make the custard for the topping. Place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin it if necessary.
10. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
11. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
12. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of the creamy lime curd into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
13. To finish the custard, pour the double cream into a medium bowl. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the cream until it forms soft peaks. Place the cooled custard into a medium bowl. With the mixer or whisk on a slow speed, mix the custard until it is smooth. Using a spatula, gradually fold the whipped cream into the custard.
14. Spoon generous amounts of the custard onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of lime zest and digestive biscuit crumbs.
Rhubarb & Custard Cupcakes
We first tried this recipe with home-made custard, but it didn’t quite capture the quintessentially British flavour combination of the popular boiled sweets, so we used custard powder instead. You can use fresh, tinned or frozen rhubarb for a fantastic result.
MAKES 12–16 CUPCAKES
FOR THE RHUBARB FILLING
120g (4oz) RHUBARB, CUT INTO SMALL PIECES
50g (1¾oz) UNSALTED BUTTER
120g (4oz) CASTER SUGAR
REO LIQUID FOOD COLOURING
FOR THE SPONGE
70g (2½oz) UNSALTID BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tbsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
FOR THE CUSTARD
70g (2½oz) CUSTARD POWDER
35g (1¼oz) CASTER SUGAR
600ml (1 pint) WHOLE MILK
1 tsp VANILLA EXTRACT
RED LIQUID FOOD COLOURING
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. To make the rhubarb filling, in a medium pan cook the rhubarb pieces, butter, caster sugar and a couple of tablespoons of water together. Cook on a medium heat until the rhubarb has completely broken up and is soft and cooked through – for approximately 15–20 minutes.
2. Take the pan off the heat and carefully add the red food colouring, a drop at a time, until the rhubarb is a light natural pink colour. Allow to cool completely. This can be made ahead and kept for up to 2 days.
3. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
4. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
5. In a separate jug, mix together the milk, eggs and vanilla extract by hand.
6. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up the speed to medium and beat the batter until it is smooth and thick with no lumps. Scrape down the sides of the bowl as you go. Once any remaining lumps have gone, reduce the speed and gradually add the rest of the liquid from the jug, continuing to mix until the batter is smooth and combined.
7. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
8. Bake for approximately 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
9. While the cupcakes are baking, make the custard. Mix the custard powder and caster sugar together in a medium bowl and mix into a smooth paste with a little of the milk. Pour the remaining milk and the vanilla extract into a medium saucepan and bring to the boil.
10. Once the milk is boiling, pour a small amount into the custard powder paste. Off the heat, mix all of the custard paste mixture into the milk and stir well until it is fully incorporated.
11. Put the pan back onto the stove and allow the mixture to come back to the boil, whisking constantly to prevent lumps while thickening. The custard must thicken, come to the boil and cook for 15–20 minutes to cook the custard powder properly.
12. Once the custard is cooked, pour it onto a baking tray and cover directly with cling film. Set aside to cool completely.
13. When the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon 1–2 teaspoons of the rhubarb filling into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
14. Divide the cooled custard into two equal parts. Colour one part a subtle pink using the red food colouring. To frost the cupcakes with the two custards, place a small dollop of yellow custard on one half of each cupcake and a small dollop of pink custard on the other half, then gently smooth over with a palette knife to produce a swirled two-tone appearance, finishing with a swirl at the top if you wish.
Popcorn Cupcakes
Toffee popcorn works best in this recipe. It’s easiest to use shop-bought toffee popcorn (try not to eat it all before the cupcakes have even come out of the oven!) but if you want to make your own you can find some simple recipes online.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
80g (3oz) TOFFEE POPCORN
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾oz) WHOLE MILK
60g (2oz) TOFFEE POPCORN, CHOPPED
FOR THE DECORATION
50g (1¾oz) TOFFEE POPCORN
(3 PIECES OF POPCORN PER CUPCAKE)
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Place four pieces of popcorn onto each unbaked cupcake. These will bake into the sponge.
6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
