Strawberry Daiquiri Cupcakes

For the Sponge

100ml white rum

170g caster sugar

150g strawberries

40g unsalted butter

120g plain flour

1 ½ tsp baking powder

¼ tsp salt

1 large egg

120ml whole milk

½ tsp vanilla essence

For the Frosting

80g unsalted butter

250g icing sugar

½ finely grated lemon zest

4tsp whole milk

Sliced strawberries

Instructions

1.       Preheat the oven to 170°C and line the muffin tin with 12 cupcake cases (If you are using paper cases, line with two cupcakes in each hole to avoid the grease seeping through.

2.       Add the rum and 30g of the sugar to a small saucepan and bring to the boil, allowing it to reduce by about a half, then set aside to cool slightly.

3.       Hull and chop the strawberries into tiny pieces then soak in the rum and sugar reduction for 30-40 mins.

4.       Meanwhile using a free-standing whisk slowly mix the butter and the sugar until they resemble fine breadcrumbs.

5.       In a jug whisk the egg, milk and vanilla essence together. With the mixer or electric whisk still running on a low speed, gradually pour the liquid mixture into the flour and butter and mix thoroughly, scraping down the sides of the bowl every now and then.

6.       Drain the strawberries from the rum reduction reserving the liquid and place a few small pieces of strawberry in each cupcake case. Spoon the rest of the batter on top of the strawberry filling.

7.       Bake for 15-20 mins or until the cupcakes are a light golden brown colour and bounce back when lightly pressed. While they are still warm, spoon about ½ teaspoon of the rum reduction over each cake, then leave to cool completely.

8.      Using the free-standing mixer or electric whisk, set on a low speed, beat together the butter, icing sugar and lime zest until combined and crumb like in texture. Then mix together the milk and 4 teaspoons of the reserved rum reduction in a jug. Pour the milk and rum into the butter and icing sugar mixture, always keeping the mixer on a low speed. When the liquid has been incorporated, increase the speed to high and beat the frosting until soft and fluffy.

9.       Smooth the frosting onto a cupcake using a pallet knife. You can top the cupcakes with fresh strawberries or for a celebratory touch a fluttering of edible glitter!

10.   These cupcakes make a great adult after dinner treat or are perfect for a grown up sleepover with all your best girl friends. 

Animal 'Rainy Day' Biscuits

Ingredients:

175g soft unsalted butter

200g soft brown sugar

2 eggs

¼ teaspoon almond extract

350g plain flour (plus a little extra if needed)

50g ground almonds

1 teaspoon baking powder

1 teaspoon salt

To make the royal icing (icing that sets hard)

450g royal icing sugar (this is made by Tate and Lyle and contains the powdered egg white already however if you can’t get hold of this follow this link for a reliable recipe)

70ml cold water

5ml lemon juice

Gel food colouring in a variety of colours.

1.       Preheat the oven to 180°c/ gas mark 4. Line 2 non-stick baking sheets with baking parchment.

2.       Cream the butter and sugar together until its smooth and mousy, then beat in the eggs and almond extract.

3.       Combine the flour, ground almonds, baking powder and salt then add these dry ingredients to the butter and egg mixture and combine gently to form dough. If the dough looks too sticky to be rolled out, add more flour. Try to not add too much or the dough will be tough. When formed into a ball of dough cut in half and put it in the fridge for at least one hour. Overnight is better.

4.       Sprinkle the work surface with flour, place a disc of dough (not taking out the other half until you have finished with the first). Put some flour on your rolling pin to stop the sticking. Roll out the thickness to about one centimetre (I like to make them a little thick because they stay fresh and moist for longer. I like a little softness in my biscuits as opposed to crisp bite!

5.       Cut into shapes, place on the baking try and bake for around 14 minutes. They should be slightly golden around the edges but still quite pale. Cool on the rack- they will cook more in cooling.

6.       To make the icing mix the water with the lemon juice then add to the icing sugar mix with a hand whisk for 6 minutes, by hand this will take longer, around 15 minutes. The icing should hold soft peaks for the perfect consistency.

7.       Then...as Nigella says who am I to interfere with the artist within you? These animal cookies were iced using royal icing to make a black outline. I let this icing dry overnight then with the same royal icing mixture flood the middle with the colour and design you wish.

Malted Hot Chocolate Cupcakes

 Makes 6-8 cupcakes

For the Sponge:

75ml sunflower oil (I like to use olive oil)

40ml whole milk

40ml buttermilk

½ beaten egg

1 tsp vanilla essence

120g plain flour

15g cocoa powder

1tsp baking powder

1/8 tsp salt

165g caster sugar

75ml boiling water

For the Frosting

200g dark chocolate (minimum 70% cocoa solids)

240ml double cream

115g malted-milk powder (Horlicks, Milo ect)

50g  full fat cream cheese (such as Philadelphia)

35g caster sugar

24 Malteesers

Edible Gold spray

1.     Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit), and fill the muffin tray with the paper cases.

2.     Using a hand held whisk beat together the oil, milk, buttermilk, egg and vanilla extract until well blended. Sift together the flour; cocoa powder, baking powder and salt then stir in the sugar slowly until everything is incorporated.

3.     Beat in a third of the boiling water, followed by another third of the dry ingredients then repeat with the remaining ingredients mixing together until they are all combined.

4.     Divide the mixture between the muffin cases and cook for 18 minuets or until springy to touch on top. Allow cooling before frosting.

5.     To make the filling and the frosting, place the chocolate in a bowl set over a saucepan of boiling water and allow to completely melt before removing from the heat, leave to cool.

6.     Using an electric whisk, whip the cream with the malted milk powder until it forms soft peaks. In a separate bowl, beat the cream cheese with the caster sugar until combined then add the cooled chocolate.

7.     Fold in the whipped cream into the cream cheese mixture adding half the whipped cream at a time.

8.     Cut a small hole into each cupcake to remove the middle. Fill the hole with a heaped teaspoon of the chocolate mixture then use the remaining frosting to ice the cupcakes. For an added design touch, make half cream cheese frosting coloured with violet, and half chocolate and pipe into a swirl.

9.     Spray the Malteesers with edible gold and add to the top of the cupcakes, like three golden eggs!

Lemon Meringue Cupcakes

For the Sponge:

40g unsalted butter softened

140g caster sugar

120g plain flour

½ tbso baking powder

Pinch of salt

Zest of a large lemon

1 egg

120ml whole milk

For the Filling:

Lemon curd (I prefer Waitrose ‘really zesty’ variety)

For the Icing:

25g Butter

125g icing sugar

60g cream cheese

1 tbsp lemon juice

For the Meringue:

2 egg whites

60g caster sugar

55g icing sugar

½ tsp corn flour

1.       Preheat the oven to 180°C, Gas mark 5, and line a muffin tin with muffin cases

2.       Using a whisk, beat together the butter, sugar, flour, baking powder, salt and lemon zest until the ingredients are well incorporated and they resemble fine breadcrumbs.

3.       Break the eggs into a jug and add the milk and whisk together by hand. Pour into the breadcrumb mixture and combine until all ingredients are nicely incorporated and the batter is smooth.

4.       Spoon the batter into the paper cases, filling each by about two thirds. This is important as otherwise they will spill over the top making the cupcakes look uneven and messy. Bake in the oven for 18 minutes or until risen and springy to touch. Leave to cool on a wire rack. They must cool completely before they are ready to ice.

5.       To make the frosting, combine the icing sugar and the butter until it resembles fine breadcrumbs, then mash in the cream cheese and the juice from the lemon. Leave in the fridge to cool.

6.       To make the meringue, using a hand held whisk, whip the egg whites until they form very stiff peaks. Add the caster sugar bit by bit whisking at the same time. Add the corn flour then the icing sugar. The batter should look silky and retain shape. Pipe onto grease proof paper around two inches in diameter peaks. Bake in an oven preheated to 130°C for 50 minutes.

7.       To construct the cupcake:  Make a hole about 2cm (3/4 inch) deep and 2cm (3/4 inch)wide and using a teaspoon, fill the holes about half full with lemon curd. Pipe the cream cheese frosting on the top of the cake and them top with the meringue hats. To decorate sprinkle with edible glitter and top with a sugar lemon slice. 

Coconut and chocolate 'Bounty' Cupcakes

Makes 7 cupcakes

150g plain Flour

75g caster Sugar

½ tbsp baking powder

¼ tsp bicarbonate of soda

Pinch of salt

100ml sour cream

1 large egg

45g unsalted butter (melted)

100g Cocoanut cream

30g desiccated cocoanut

For the Coconut custard:

100ml coconut cream

2tablespoons of milk

60g dark chocolate

2 egg yolks

For the Frosting:

150g powdered sugar

30g butter

40g full fat cream cheese

30g Coconut block (mixed with 1tablespoon of boiling water)

1.     Preheat the oven to 170°c or gas mark 3, and line a muffin tin with seven cases.

2.     In a large bowl sift together the flour, caster sugar, the baking powder, bicarbonate of soda and salt. Pour the sour cream and vanilla essence into a jug, break in an egg and whisk together by hand.

3.     Make a well in the centre of the dry ingredients and pour in the cream and egg mixture. Mix altogether then add the melted butter. The mixture will still look quite gloopy at this stage but don’t worry.

4.     Add the coconut cream into the mixture and combine, then sprinkle in the desiccated coconut and fold together.

5.     Place in the oven and bake for 25-30 minutes or until the muffins are well risen and bounce back when lightly pressed. Allow to cool slightly in the tin before transferring to a wire rack.

6.     To make the coconut custard filling, place the remaining coconut cream in a saucepan with 2 tablespoons of milk, heat until gently simmering. Take the coconut mixture off the heat and add two egg yolks stirring quickly with a balloon whisk stir and return to a low heat. Then, in the same saucepan, break up 60g of medium dark chocolate (no more than 75% coco solids) and stir slowly until fully melted.  The mixture should now have turned slightly thicker. Place in the fridge to set whilst you make the frosting. 

7.     To make the Frosting. Cream together the powdered sugar, butter and full fat cream cheese. When you have a smooth consistency add the coconut paste and mix until you have a light and fluffy frosting.

8.     Once the cupcakes are out the oven and cool, with a melon baler scoop out the centre of each cupcake, leaving the base intact and fill with a generous amount of the coconut custard, then pipe on the frosting.

9.     Sprinkle with desiccated coconut to finish. Sit back in your hammock and enjoy!

Rhubarb and Custard Cupcake

Makes 7 Cupcakes

To make the Rhubarb compote:

2-3 stalks of rhubarb, chopped into 2cm pieces

35g caster sugar

10g butter

To make the Custard filling:

250ml whole milk

½ tsp vanilla essence

3 medium egg yolks

50g caster sugar

15g plain flour

15g cornflour

100ml double cream

To make the Cake:

95g unsalted butter softened

70g plain flour

95g caster sugar

2 medium eggs

½ tsp baking powder

25g ground almonds

¼ tsp ground cinnamon

¼ tsp ground ginger

15ml whole milk

To make the frosting:

300g icing sugar

125g full fat cream cheese

50g butter

1.       Preheat the oven to gas mark three and place the cupcake cases in the tin.

2.       To make the compote place the chopped rhubarb in a pan with the sugar and the butter and about 25ml of water. Cook on a medium heat, stirring frequently, until the rhubarb softens. Remove from the heat and set aside to cool completely.

3.       Now make the cake. Cream together the butter and the sugar until pale and fluffy. Add the egg one at a time, mixing well.

4.       Sift together the flour, baking powder, ground almonds, cinnamon and ginger , then add half of this mixture to the creamed butter and eggs followed by half the milk.

5.       Stir in the stewed rhubarb, making sure it is evenly mixed into the batter. Pour into the cupcake cases and bake for 35 minutes or until they look springy and golden brown on the top.

6.       Now make the custard. Place the milk in a saucepan with the vanilla essence 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 think it if necessary.

7.       When the milk has boiled, remove 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 to the boil, whisking constantly, continue to boil a further minuet to ensure the flour and cornflour are fully cooked. Pour the custard into a baking tray, cover with cling film and set aside to cook for 30-40 minutes.

8.       Tip the cooled custard into a large bowl and beat with a wooden spoon to break up any lumps. In a separate bow whip the double cream. Fold the whipped cream into the custard and use to fill a piping bag.

9.       To make the frosting. Cream the butter and icing sugar together until it resembles a sandy texture. Then using a fork mush in the cream cheese until a firm paste has formed.

10.   When the cake comes out the oven let them cool completely. Once cooled cut out a small hole from the centre of each cake about ¾ inche deep. Pipe the empty space with the cooled custard filling.

11.   Lastly pipe the frosting over the custard and enjoy! Phew! 

Maroon Velvet Cupcakes

Makes 9 large cupcakes

For the Cupcake:

40g butter

150g sugar

150g plain flour

1 egg

1tbsp balsamic vinigar

1tsp vanilla essence

a pinch of salt

1tsp bicarbonate of soda

10g cocoa powder

125ml butter milk

For the Frosting:

50g butter

300g icing sugar

125g full fat cream cheese

1.       Cream together the butter and sugar until pale and fluffy. Break in the egg and whisk together.

2.       In a separate bowl mix together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the butter mixing until it is completely incorporated.

3.       Sift together the flour and salt in another bowl, then add the flour to the batter, alternating with the buttermilk and mixing thoroughly. Mix together the vinegar and the bicarbonate of soda in another bowl then add to the cake batter.

4.       Soon into the cake cases and bake for 18-20 minutes. Allow the cupcakes to cool until completely before icing.

5.       To make the frosting, beat together the butter and the icing sugar until no lumps of butter are visible, then beat in the cream cheese and mix on high speed until the icing becomes pale and fluffy.