Today marks the beginning of National Cupcake Week, September 15 to 21st, 2014. This week people all over the UK will be baking up a storm of cupcakes in their quest to become the cupcake baking champion of the UK. Be prepared for oodles of cupcake deliciousness!
Dr Oetker, one of the UK's premier baking suppliers has come up with a new product which is just perfect for baking cupcakes. New Edible Wafer Cupcake Cases.
Yes, you heard that correctly. Edible Wafer Cupcake Cases. Cases you bake your cupcakes in, which stand on their own with no tray needed, and cases which you can eat. They came in packs of six . . . three blue and three pink. In order to showcase this new product and to help celebrate National Cupcake Week, they have come up with three delicious cupcake recipes!
*Violet and Lemon Cupcakes*
Makes 6Printable Recipe
Pretty little cakes, flavoured with Lemon.
6 Dr Oetker Edible Wafer Cupcake cases65g baking margarine, softened (5 TBS)65g caster sugar (5 1/2 TBS)1 tsp Dr Oetker Scilian Lemon Natural Extract1 large free range egg, beaten75g self raising flour (11 TBS)
To fill:100g lemon curd (7 TBS plus 1 tsp)
To decorate:icing sugar to dust150g Dr. Oetker Regal-Ice Ready to Roll White icing (1/2 pound)Dr. Oetker Untra Violet Gel Food ColourDr. Oetker Violet CrystalsEdible flowers such as Violas (optional)
Preheat the oven 180*C/350*F/ gas mark 4. Arrange the edible wafer cupcake cases spaced apart on a baking tray.
Put the margarine, sugar, lemon extract and egg in a bowl. Sift the flour on top and then beat all the ingredients togerher with an electric whisk until well blended. Divide the mixture between the cupcake cases. Smooth the tops and bake in the oven for 20 to 22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool compeltely.
Using a small spoon, scoop out a piece of sponge from the center of each cake and fill with some of the lemon curd. Replace the scooped out cake on top.
To decorate, dust the work surface lightly with the icing sugar. Gently knead the regal-ice for a few seconds to soften, then flatten slightly and add a few drops of Violet gel food color on top of hte icing. Fold the icing over the color to enclose it and gently knead it into the icing until evenly mixed. Repeat, adding more colour, until you get the desired shade.
Roll out the regal ice thinly. Using a 2 3/4 inch crinkle edged round cutter, cut out six circles, re-rolling as necessary. Brush the top of each cake with the remaining lemon curd and stik the icing on top completely to cover the cake. Using your fingertips, gently rub and smooth out the icing over the cake.
Brush the tops with a little water and sprinkle with Violet Crystals. Decorate with a fresh edible flower if using. Your cakes are no ready to serve. Enjoy and eat.
*Surprise Inside Cupcakes*
Makes 6 Printable Recipe
Pretty little cakes with a surprise inside of popping candy!
6 Dr Oetker Edible Wafer Cupcake Cases65g baking margarine, softened (5 TBS)65g of caster sugar (5 1/2 TBS)1 tsp Dr. Oetker Madagascan Vanilla Natural Extract1 large free range egg, beaten75g of self raising flour (11 TBS)
To decorate:Dr. Oetker Rainbow Popping CandyDr. Oetker Vanilla Easy Swirl Cupcake icing
Preheat the oven to 180*C/350*C. gas mark 4. Place the edible cupcake cases spaced apart on a baking tray.
Put the margarine, sugar, vanilla and egg in a bowl. Sift the flour on top and beat the ingredients togerther using an electric whisk until well blended. Divide the mixture between the cakes. Smooth the tops and bake in the preheated oven for 20 to 22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
To decorate, using a small spoon, scoop out a pice of sponge from the center of each cake and fill with Rainbow Popping Candy. Replace the scooped out cake on top, trimming as necessary to snugly fit the top of the cake again.
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.
Just before serving, sprinkle the cakes with a few more pieces of Rainbow popping candy. Your cakes are now ready to serve and enjoy.
*Edible Case Cup Cakes*
Makes 6Printable Recipe
Pretty little things.
6 Dr. Oetker Edible Wafer Cupcake Cases65g of baking margarine, softened (5 TBS)65g of caster sugar (5 1/2 TBS)1 tsp Dr. Oetker Madagascan Vanilla Natural extract1 large free range egg, beaten75g self raising flour (11 TBS)
To decorate:50g white vegetable fat, softened (1/4 cup)50g lightly salted butter, softened (3 1/2 TBS)190g icing sugar, sifted (1 1/2 cups)1 tsp Dr. Oetker Madagascan Vanilla Natural extractDr. Oetker Hot Pink and Sky Blue Gel Food coloursDr. Oetker Wafer Daisies
Preheat the oven to 180*C.350*F. gas mark 4. Arrange the edible wafer cupcake cases spaced apart on a baking tray.
Put the margarine, sugar, vanilla and egg in a bowl. Sift the flour on top and beat all of the ingredients together using an electric whisk until well blended. Divide the mixture between the edible wafer cases. Smooth the tops and bake in the oven for 20 to 22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
To decorate, put the vegetable fat and butter in a bowl and beat until smooth, glossy and pale. Add the Madagascan Vanilla extract, then gradually sift and beat in the icing sugar until creamy and smooth.
Spoon one quarter of the icing into a small bowl, and spoon another similar amount into another bowl. Add a few drops of the hot pink gel food color into one bowl, mixing well and adding more drops as necessary until the desired color has been achieved. Repeat with the other bowl of icing and using the blue color.
Fit a large piping bag with a large closed star nozzle. Spoon the pink icing into a separate uncut piping bag without a nozzle and half of the uncoloured nicing into a third uncut piping bag. Snip the ends off both bags to make a 1/2 inch hole. Flatten the bags slightly ad place them side by side in the piping bag with the nozzle. Squeeze both icins evenly down the bag towards the nozzle and twist the end tightly closed.
Starting at the middle of a cake in a pink case, pipe the icing round in an anti-clockwise direction to cover the top of the cake and then continue piping round to form a generous swirl on top. Pipe in the same way on the other 2 cakes in pink cases.
Repeat with blue icing and the remaining plain icing in separate piping bags, and pipe the icing onto the remaining cakes in blue cases.
Decorate each cake with a wafer daisy. Your cakes are now ready to serve, enjoy and eat.
Look for Dr. Oetker products in the baking section of most Grocery Stores nationally.
Dr. Oetker Homepage
Recipes
Dr Oetker Baking Channel on YouTube
And now for some of my own Cupcake Recipes!
*Chai Cupcakes*
Makes one dozen
Printable Recipe
A delicious cupcake, with spicy warm flavours, and a delicious lemony buttercream icing on top!
For the cupcakes:
8 ounces self raising flour (1 3/4 cups)
1/4 tsp baking powder
pinch salt
1 TBS chai tea powder
2 1/2 ounces unsalted butter, softened (about 1/4 cup)
5 ounces soft light brown sugar (3/4 cup)
2 large free range egg whites
5 fluid ounces of sour milk
(To sour milk add 1 tsp of lemon juice to a measuring beaker and add
milk to the measure required. Let stand for 5 minutes before using. You
can also use an equivalent amount of buttermilk)
For the Icing:
5 ounces butter, softened (1/2cup plus 2 TBS)
10 ounces icing sugar, sifted (generous 2 cups)
the juice of one lemon as required
a few drops of yellow foodcolouring if desired
Preheat the oven to 180*C/350*F/Gas mark 4. Line a 12 cup muffin tin with paper liners. Set aside.
Sift the flour, baking powder, salt and chai tea powder together into a medium bowl. In a separate bowl cream the butter and brown sugar together until smooth and light. Add the egg whites, slowly beating them in until the mixture is well amalgamated. Stir in the flour mixture along with the buttermilk, mixing until well combined. Divide the mixture equally amongst the prepared cups. Bake for 20 minutes, or until they test done and the top springs back when lightly touched. Remove from the oven and allow to cool for 5 minutes before removing from the pans to a wire rack to cool completely.
To make the icing beat all of the ingredients together, adding only enough lemon juice to make an icing of proper spreading consistency. You may or may not need it all. Add 1 TBS at a time. Spread over the tops of the cooled cupcakes. Sprinkle with sprinkles if desired. Delicious!
*Lemon Meringue Cupcakes*
Makes 12
Printable Recipe
Delicious cupcakes with a tart lemon glaze, a lovely lemon curd filling and topped with a crispy baby meringue!
For the cupcakes:
4 ounces unsalted butter, room temperature (1/2 cup)
4 ounces caster sugar (2/3 cup)
2 large free range eggs
the finely grated zest of one unwaxed lemon
1/2 tsp lemon extract
4 ounces self raising flour (scant cup)
1/2 tsp baking powder
For the glaze:
the finely grated zest of one unwaxed lemon
the juice of one lemon
1/3 cup caster sugar
You will also need:
a jar of lemon curd, homemade or storebought
a container of mini meringues
Preheat the oven to 180*C/350*F/gas mark 4. Line a 12 hole bun tray with 12 cupcake cases. Set aside.
Place all the cupcake ingredients into a bowl. Beat well with an electric whisk until light and fluffy. Divide the mixture evenly between the cupcake cases. Bake for 15 minutes, or until well risen and the centres spring back when lightly touched. Remove from the oven and transfer to a wire rack.
Mix the lemon juice, lemon zest and caster sugar for the glaze together, stirring to combine well. While the cupcakes are still warm, and using a melon baller, remove a bit from the center of each cupcake, and discard. Brush the edges and the center area with the glaze. Fill the hollow with some lemon curd and pop a meringue onto the top. Serve immediately.
*Lemon and Poppyseed Cupcakes*
Makes 12
Printable Recipe
There is something that is quintessentially delicious about combining lemon and poppyseeds! I'm not sure what it is. I only know it works. Toast the poppyseeds for even more flavour!
225g self raising flour (1 2/3 cups)
175g golden caster sugar (2/3 cup)
the zest of two unwaxed lemons
1 TBS poppyseeds, toasted
3 large free range eggs
100g natural yoghurt (about 1/2 cup)
175g butter, melted and cooled slightly (1/2 cup, plus 1 TBS)
For the Icing:
225g butter, softened (1 cup)
400g icing sugar, sifted (about 3 cups)
the juice of one lemon
few drops yellow food colouring
icing flowers, sprinkles or lemon slice candies to decorate
Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 hole muffin tin with paper liners. Set aside.
Whisk together the flour, sugar, lemon zest and poppyseeds. Beat the eggs into the yoghurt and them tip this mixture into the dry ingredients along with the melted butter. Mix together with a wooden spoon, until lump free. Fill the cake cases about 2/3 full. Bake for 20 to 22 minutes, until a skewer poked in the center of one comes out clean. Cool in the pan for about 5 minutes before removing to a wire rack to finish cooling completely before icing.
To make the icing, beat the softened butter until really soft. Gradually beat in the icing sugar and lemon juice. Add just enough food colouring to give you a pale yellow color. Spread on top of the cupcakes in a decorative manner. Top with some decorations. Store in an airtight container.
*Gingerbread Cupcakes with Lemon Icing*
Makes 12
Printable Recipe
Ohhh . . . soft, sticky and moist and chock full of lovely ginger flavour, these cupcakes are real husband *pleasers* . . . and, come to think of it, wife *pleasers* too!
60g butter (generous 4 TBS)
50g soft light brown sugar (4 TBS)
2 TBS golden syrup
2 TBS dark treacle
(If you can't get the golden and dark treacles,
do use 4 TBS mild molasses instead)
1 tsp ground ginger
80 ml whole milk (5 1/2 TBS)
1 large free range egg, beaten
2 pieces of preserved stem ginger in syrup,
drained well and chopped finely
140g self raising flour (1 cup)
For the Topping:
the juice of one lemon
(bring the lemon to room temperature and roll it on the counter
a few times under the palm of your hand before squeezing)
200g icing sugar, sifted (generous 1 1/2 cups)
1 piece of stem ginger in syrup, drained and chopped
1 TBS chopped candied ginger
Pre-heat the oven to 170*C/325*F/Gas Mark 3. Line a muffin tin with paper cakes and then set aside.
Place the treacles (or molasses) butter, sugar and ground ginger into a largish saucepan. Place over medium low heat and heat gently until the butter has melted and all have blended well together. Remove from the heat and allow to cool a bit.
Beat together the milk and the egg. Stir this into the warm mixture along with the stem ginger. Sift the flour over top and fold it in until well combined. Spoon into the muffin cases, dividing it equally amongst them all.
Bake for 20 minutes, or until they spring back when lightly touched, or when a skewer inserted into the center of one comes out clean. Transfer to a wire rack to cool.
Squeeze the lemon juice into a bowl, removing all the pips. Gradually stir in the sifted icing sugar, stirring until smooth and thick, yet still spoonable. Spoon this icing over the cakes. Combine the chopped stem ginger and candied ginger and then sprinkle a bit over the top of each one. Let set before serving.
