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. 

Praline and Hazelnut Muffins with Nutella Frosting

Makes 7 muffins

150g plain Flour

75g caster Sugar

½ tbsp baking powder

¼ tsp bicarbonate of soda

Pinch of salt

125ml sour cream

1 large egg

45g unsalted butter (melted)

100g nutella

30g hazelnuts finely chopped

For the Frosting:

150g powdered sugar

30g butter

50g full fat cream cheese

3tbs Nutella (slightly softened)

1.       Preheat the oven to 170 degress 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.       Warm the Nutella in the microwave for around 20 seconds so that it can incorporate with the muffin mixture. Add in 60g of Nutella and combine with the muffin mix.

5.       Next spoon one dessert spoon into each muffin case and top with a teaspoon of plain Nutella. Cover with a further tablespoon of muffin mixture then top with a sprinkling of the toasted and chopped hazelnuts. The cases should be ¾ full as they will rise allot during the baking process.

6.       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.  

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

Sweet and Salty Chocolate Cake

For the sponge:

300g butter

300g caster sugar

140g soft light brown sugar

3 eggs

100g cocoa powder

160ml buttermilk

1 tsp vanilla essence

330g plain flour

1 tsp bicarbonate of soda

1/s tsp salt

For the Salty Caramel:

200g caster sugar

2 tbsp golden syrup

120ml double cream

60ml soured cream

1 tsp fine sea salt

For the frosting:

200g caster sugar

2 tbsp golden syrup

360ml double cream

450g dark chocolate

450g unsalted butter

Sea salt flakes

1.       First make the salty caramel. In a small saucepan bring the sugar and golden syrup to the boil with 60ml of water, allowing the mixture to boil for about 10 minutes, during which time it should become quite syrupy and a rich caramel colour.

2.       Put the double cream, soured cream and salt in a separate pan and bring to the boil, then remove from the heat. The salt should completely dissolve in the cream.

3.       When the sugar syrup is ready, remove from the heat and carefully add the hot cream. It will bubble up as you pour in the cream, but smooth out again quickly after that, becoming creamier golden colour. Pour the caramel into a small bowl and set it aside to cool while you make the frosting.

4.       In a small, clean saucepan, bring the caster sugar and golden syrup to the boil with 60ml of water, again letting this boil for approx 10 minutes or until it is syrupy and caramel coloured.

5.       In a separate saucepan, bring the double cream to the boil. Carefully pour the hot cream into the caramel: as before, it will bubble up, but settle again shortly afterwards. Set this caramel aside to cool slightly.

6.       Once it has cooled add the chopped chocolate, stirring constantly while the chocolate melts. Using a whisk, mix the frosting for about 10 minutes or until the bottom of the bowl feels cold.

7.       Add the butter to the chocolate caramel frosting and whisk together until the mixture is light and looks slightly whipped. Place the frosting in the fridge to cool and set for about 40-50 minutes while you make the sponge.

8.       Preheat the oven to 170 degrees, Gas mark 3 and line the base of the sandwich tins with baking parchment.

9.       Using a whisk cream together the butter and the both types of sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

10.   Stir together the cocoa powder, buttermilk and vanilla essence with 60 ml of water to form a thick paste. Sift together the remaining sponge ingredients, and then add these in stages to the creamed butter and sugar, alternating with the cocoa powder paste and mixing thoroughly.

11.   Divide the batter between three prepared cake tins and bake for approximately 25 mins or until the top of the cake springs back when touched. Allow sponges to cool before assembling.

12.   When all cakes are cool place one on a plate and add 2 tablespoons of the salty caramel smoothing it over the sponge with a pallet knife. Top this caramel layer with 3-4 tablespoons of the frosting and smooth it out as before.

13.   Continue with this process, sandwiching together the other two sponges with the remaining salty caramel and layer of frosting, leaving enough frosting to cover the sides and the top of the cake.

14.   To finish, decorate the top with chopped chocolate and lightly sprinkling with some sea salt flakes.