Happy February. Can you believe it’s a month until this site turns 1? ONE! Crazy to think about. To mark February, I thought I’d begin another series after the success of #macaronmondays. This one is The Cupcake Series. Cupcakes are a fantastic cake to make due to their versatility and ease. Not only that, but they’re super quick!
The first in the series takes a winter classic British dessert and turns it into a stunning cupcake that tastes just like the real thing.
Yields: 10-12 cupcakes
280g plain flour
150g soft light brown sugar
150g soft dark brown sugar
170g butter, softened and unsalted
3 tsp baking powder
2 tsp vanilla bean paste
1 tsp salt
500g icing sugar
2 tbsp juice from below compote
SUMMER FRUITS COMPOTE
100g frozen summer berries
100g plain flour
50g soft brown sugar
Preheat the oven to 170c and line a cupcake tin with 12 cupcake cases.
Beat the butter in a stand mixer until pale and fluffy and then incorporate the sugar on high speed, until it’s light and creamy in texture. Add the eggs – one by one, and beating after each addition – followed by the vanilla.
Sieve the flour, baking powder and salt together in a separate bowl and add a third of it to the stand mixer. Beat until just incorporated and pour in half the milk. Repeat this once more, and finish with the final third of the flour mixture.
Decant the batter into the cupcake cases until 3/4 full – I used a cup measure or ice cream scoop to ensure the measures are even.
Bake for 22 minutes, or until a skewer comes out clean. Leave to cool completely in the tin.
For the cupcake centre, add the summer fruits to a small pan, add the sugar and water. Simmer for 10 minutes until the fruit is soft. Push through a sieve so you are left with the juice in one bowl and the fruit in another. Leave both to cool.
For the buttercream, beat the sugar for 5 minutes on high speed until really pale and fluffy. Add half the icing sugar and beat for a further 3 minutes. Add the second half of the sugar and beat once more. Pour in the milk and add the cold juice from the fruit compote. Beat until fully mixed – you may need to scrape down the bowl to ensure everything is incorporated.
Now on to the crumble – rub the flour and butter together until it resembles breadcrumbs, almost. Add the coats, sugar and mix to combine all together. Pour on to the baking tray and put in the oven for 15 minutes until browned. Leave to cool. Using either a melon baller or apple corer, remove some of the centre of the cooled cupcakes – this will leave you with a hollow to fill. Pour the fruit into the centre.
Get a wooden skewer and dip it in some of the purple food colouring. Draw lines on the inside of your piping bag from the bottom upwards. Decant the buttercream into piping bag fit with a Wilton 1M tip, swirl some buttercream on the top of your cupcakes and finish with a sprinkle of the crumble topping.