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8. Stir the chopped popcorn through the frosting, mixing well until evenly incorporated. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. These cupcakes will have a rougher-textured appearance than others. Top each cupcake with three pieces of popcorn and serve immediately.
Liquorice & Blackcurrant Cupcakes
Liquorice is often a love-it or hate-it flavour. However, using liquorice-flavoured tea bags makes sure that the liquorice taste of these cupcakes is very subtle, so even people who don’t usually like their allsorts will love these cakes.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
4 LIQUORICE TEA BAGS
210ml (7½fl oz) WHOLE MILK
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
2 LARGE EGGS
100g (3½oz) BLACKCURRANT JAM
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾fl oz) WHOLE MILK
20ml (¾fl oz) BLACKCURRANT SYRUP/CORDIAL
FOR THE DECORATION
LIQUORICE SWEETS
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. In a jug, soak the liquorice tea bags in the milk for a couple of hours.
2. 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.
3. 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.
4. Squeeze the tea bags in the milk to get all the flavour out. Remove the tea bags from the milk and throw the bags away. Add the eggs to the jug of milk and mix together by hand.
5. With the mixer or whisk on a slow speed, gradually pour half the liquid into the crumb mixture and mix thoroughly until combined. Raise 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 all lumps have been beaten out, reduce the speed and gradually pour in the rest of the liquid from the jug, continuing to mix the batter until smooth and combined.
6. 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.
7. 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.
8. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, make the frosting by gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter.
9. In a jug, mix the milk and blackcurrant syrup/cordial together. Gradually pour the milk into the butter and icing sugar 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.
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 blackcurrant jam 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 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 liquorice sweet.
Panettone Cupcakes
Good-quality shop-bought panettone dotted with candied fruit pieces works best for these cupcakes. This is what we use and they come out a treat.
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
150ml (5½fl 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
150g (5½oz) PANETTONE, CUT INTO CUBES
FOR THE DECORATION
50g (1¾oz) PANETTONE, CUT INTO CUBES
ICING SUGAR, FOR DUSTING
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. 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.
3. 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.
4. 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.
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 form a crumb-like consistency.
6. In a separate 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. Then 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 as you go. Once all lumps have gone, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined.
8. Place 3–4 cubes of panettone into each paper case. Spoon the batter into the 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. The batter should roughly cover the panettone.
9. 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.
10. Meanwhile, place the remaining cubes of panettone onto a baking tray. Toast them in the oven at 170 °C (325°F), Gas mark 3, for about 3–5 minutes. These brown very quickly so don’t walk away from the oven. Move them around the tray with a wooden spoon to make sure they are evenly toasted.
11. 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.
12. 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 2–3 pieces of toasted panettone and lightly dust with icing sugar.
Salted Caramel Cupcakes
Salty-sweet – a combination that can’t be beat! Using a pinch of good-quality sea salt gives the frosting the crunchy saltiness that makes these cupcakes just perfect.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
FOR THE FROSTING
670g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
70ml (2½fl oz) WHOLE MILK
30g (1oz) TINNED CARAMEL OR DULCE DE LECHE
PINCH OF GOOD-QUALITY SEA SALT (SUCH AS MALDON)
FOR THE FILLING AND DECORATION
100g (3½oz) TINNED CARAMEL OR DULCE DE LECHE
PINCH OF GOOD-QUALITY SEA SALT
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 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 beat 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.
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