RECIPE LIST
ALICE IN WONDERLAND ‘EAT ME’ CUPCAKES
My daughter Dixie just adores these cakes. We always take them for picnics in the park – they are an easy way to impress other mums and a massive crowd always gathers when I serve them. Dixie loves hers drizzled with strawberry sauce, and my preference is always chocolate.
PREPARATION TIME: 25 MINUTES | BAKING TIME: 30–35 MINUTES | MAKES 12 CAKES
FOR THE ICE CREAM CONE CAKES
230G UNSALTED BUTTER, SOFTENED
230G CASTER SUGAR
4 EGGS
230G SELF-RAISING FLOUR
2 TEASPOONS BAKING POWDER
2 TEASPOONS VANILLA BEAN PASTE
12 ICE CREAM CUP CORNETS (SUCH AS ASKEYS)
FOR THE BUTTERCREAM
400G ICING SUGAR, SIFTED
200G UNSALTED BUTTER, SOFTENED
1 TABLESPOON MILK
TO DECORATE
RAINBOW SUGAR STRANDS
12 CHOCOLATE FLAKES
CHOCOLATE OR STRAWBERRY SAUCE (OPTIONAL)
EQUIPMENT: BAKING TRAY, SILVER FOIL, PIPING BAG WITH LARGE STAR NOZZLE
Preheat the oven to 150°C/300°F/Gas Mark 2.
Whisk the butter and sugar together in a bowl until light and creamy. Beat in the eggs until fully incorporated. Sift the flour and baking powder into the bowl and fold into the butter mixture with the vanilla bean paste, using a spatula, until fully incorporated. Spoon the mixture into the piping bag with the large round nozzle.
Wrap a small piece of foil around the base of each cornet to ensure it doesn’t burn and place them on the baking tray.
Pipe the cake mixture into each cornet until approximately three-quarters full, leaving about 2–3 cm below the rim of the cornet to allow room for the cake to rise. Carefully transport the tray to the oven and bake for 30–35 minutes, until the cakes are firm and spring back to your touch. Remove from the oven and leave to cool on the tray.
To prepare the buttercream, whisk the icing sugar with the butter and milk in a large bowl for about 3–5 minutes, until light and creamy, adding a little more milk if the mixture is too stiff. Spoon the icing into the piping bag fitted with the large star nozzle and pipe a large swirl of icing on to each cornet. Pipe the icing so it looks like a Mr Whippy ice cream – don’t be shy of piling the icing really high for best effect. Decorate with rainbow-coloured sugar strands and push a chocolate flake into the icing on each cake. Just before serving, drizzle over a little strawberry or chocolate sauce, if you like.
The cakes will keep for up to 3 days if stored in an airtight container.
Ice Cream Cone Cakes
These cakes are inspired by the popular Mini Milk ice lollies, and are topped with pastel icing and jelly milk bottles. These are great to serve as mini cupcakes, if you prefer, ideal for large parties or as sweet canapés.
PREPARATION TIME: 40 MINUTES | BAKING TIME: 20 MINUTES PER BATCH OF CAKES | MAKES 36 CAKES
FOR THE STRAWBERRY CUPCAKES
100G UNSALTED BUTTER, SOFTENED
220G CASTER SUGAR
4 EGGS
220G SELF-RAISING FLOUR, SIFTED
2 TEASPOONS BAKING POWDER
400G STRAWBERRIES, HULLED AND CHOPPED
2 TEASPOONS STRAWBERRY ESSENCE
A FEW DROPS OF PINK FOOD COLOURING
10 TABLESPOONS DOUBLE CREAM
FOR THE STRAWBERRY BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
1–2 TABLESPOONS DOUBLE CREAM
1 TEASPOON VANILLA BEAN PASTE
A FEW DROPS OF PINK FOOD COLOURING
For the strawberry mini milk cakes
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter and caster sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, baking powder, chopped strawberries, strawberry essence, pink food colouring and double cream, using a spatula.
Spoon the cake mixture into one tray of muffin cases and bake for 20 minutes, until the cakes are firm and spring back to your touch. Transfer to a rack to cool.
For the buttercream, whisk together the icing sugar, butter, vanilla bean paste and double cream to make a smooth, stiff icing. Colour it pink with a few drops of food colouring. Spoon the icing into one of the piping bags and pipe a swirl on to each cake. Decorate with mini milk bottle sweets.
FOR THE CHOCOLATE CUPCAKES
100G UNSALTED BUTTER, SOFTENED
100G CASTER SUGAR
100G LIGHT BROWN SUGAR
4 EGGS
160G SELF-RAISING FLOUR, SIFTED
60G COCOA POWDER, SIFTED
1 TEASPOON BICARBONATE OF SODA
80ML DOUBLE CREAM
2 TEASPOONS VANILLA BEAN PASTE
A PINCH OF SALT
FOR THE CHOCOLATE BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
1–2 TABLESPOONS DOUBLE CREAM
30G COCOA POWDER, SIFTED
For the chocolate mini milk cakes
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter, caster sugar and light brown sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, cocoa powder and bicarbonate of soda, double cream, vanilla bean paste and salt, using a spatula.
Spoon the cake mixture into the second tray of muffin cases and bake for 20 minutes, until the cakes are firm and spring back to your touch. Transfer to a rack to cool.
For the buttercream, whisk together the icing sugar, butter, double cream and cocoa powder to make a smooth, stiff icing. Spoon the icing into one of the piping bags and pipe a swirl on to each cake. Decorate with mini milk bottle sweets.
Chocolate Mini Milk Cupcake
FOR THE VANILLA CUPCAKES
100G UNSALTED BUTTER, SOFTENED
220G CASTER SUGAR
4 EGGS
220G SELF-RAISING FLOUR, SIFTED
2 TEASPOONS BAKING POWDER
SEEDS FROM 1 VANILLA POD
10 TABLESPOONS DOUBLE CREAM
FOR THE VANILLA BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
1–2 TABLESPOONS DOUBLE CREAM
1 TEASPOON VANILLA BEAN PASTE
A FEW DROPS OF BLUE FOOD COLOURING
TO DECORATE
MINI MILK BOTTLE SWEETS
EQUIPMENT: MIXER, 3 × 12-HOLE MUFFIN TINS LINED WITH MUFFIN CASES, 3 PIPING BAGS FITTED WITH LARGE STAR NOZZLES
For the vanilla mini milk cakes
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter and caster sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, baking powder, seeds from the vanilla pod and double cream, using a spatula.
Spoon the cake mixture into the final tray of muffin cases and bake for 20 minutes, until the cakes are firm and spring back to your touch. Transfer to a rack to cool.
For the buttercream, whisk together the icing sugar, butter, vanilla bean paste and double cream to make a smooth, stiff frosting. Colour it blue with a few drops of food colouring. Spoon it into one of the piping bags and pipe a swirl on to each cake. Decorate with mini milk bottle sweets.
The cakes will keep for up to 3 days if stored in an airtight container.
Vanilla Mini Milk Cupcake
Alice in Wonderland is one of Dixie’s favourite stories, and I like to make these cakes for her so that we can eat them and pretend to fall down the rabbit-hole together.
PREPARATION TIME: 25 MINUTES | BAKING TIME: 20 MINUTES | MAKES 12 CAKES
FOR THE CUPCAKES
200G UNSALTED BUTTER, SOFTENED
220G CASTER SUGAR
4 EGGS
220G SELF-RAISING FLOUR, SIFTED
2 TEASPOONS BAKING POWDER
2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
ZEST AND JUICE OF 6 LEMONS
FEW DROPS OF YELLOW FOOD COLOURING
FOR THE DRIZZLE
100G WHITE CASTER SUGAR
JUICE OF 4 LEMONS
FOR THE BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
JUICE OF 2 LEMONS
1–2 TABLESPOONS WHOLE MILK
FEW DROPS OF YELLOW FOOD COLOURING
TO DECORATE
250G READY-TO-ROLL FONDANT ICING
FOOD COLOURING OF YOUR CHOOSING
ICING SUGAR FOR DUSTING
200G ROYAL ICING SUGAR
EDIBLE GLITTER
EQUIPMENT: MIXER, 12-HOLE MUFFIN TIN LINED WITH MUFFIN CASES, RECTANGULAR CUTTER, SHARP KNIFE, PIPING BAG FITTED WITH SMALL ROUND NOZZLE
Begin by preparing the decorations, as they need to dry before being used. Colour the fondant icing with food colouring of your choosing. On a surface dusted with icing sugar, roll out the fondant and cut out 12 rectangles of icing. Using the sharp knife, cut off 2 edges to make a luggage-tag shape. Place them on a sheet of greaseproof paper or a silicone mat. Make up the royal icing according to the packet instructions – it should be stiff and hold a peak when you lift the beaters. Spoon it into the piping bag and carefully write ‘Eat Me’ on each of the rectangles, then sprinkle with edible glitter. Leave to dry overnight.
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter and caster sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, baking powder, vanilla bean paste and the lemon juice and zest, using a spatula. Colour the batter pale yellow with a few drops of yellow food colouring.
Divide the mixture between the muffin cases and bake for 20 minutes, until the cakes are firm and spring back to your touch.
Put the caster sugar and lemon juice for the drizzle into a small saucepan and heat until the sugar has dissolved. Take off the heat, then poke holes in the top of each cupcake with a small skewer and pour over the lemon drizzle. Transfer to a rack to cool.
For the icing, whisk together the icing sugar, butter, lemon juice and enough milk to make a smooth, stiff frosting. Whisk in a few drops of food colouring to colour it pale yellow. Spread the icing over the top of each cake and decorate each one with a sugar ‘Eat Me’ label.
The cakes will keep for up to 3 days if stored in an airtight container.
Alice in Wonderland ‘Eat Me’ Cupcakes
These cakes bring back memories of family picnics and eating Mr Kipling cherry Bakewell tarts when I was young. I have to say that these cupcakes are a bit more refined, with a delicate almond sponge packed with cherries and topped with a grown-up amaretto icing and a glacé cherry. They are the perfect picnic treat.
PREPARATION TIME: 25 MINUTES | BAKING TIME: 20 MINUTES | MAKES 12 CAKES
FOR THE CUPCAKES
200G UNSALTED BUTTER, SOFTENED
220G CASTER SUGAR
4 EGGS
220G SELF-RAISING FLOUR, SIFTED
100G GROUND ALMONDS
2 TEASPOONS BAKING POWDER
4 TEASPOONS ALMOND ESSENCE
200G GLACÉ CHERRIES, CHOPPED
8 TABLESPOONS RASPBERRY JAM
FOR THE BUTTERCREAM
300G ICING SUGAR, SIFTED
150G UNSALTED BUTTER, SOFTENED
2 TEASPOONS ALMOND EXTRACT
1 TABLESPOON AMARETTO LIQUEUR
1–2 TABLESPOONS WHOLE MILK
TO DECORATE
12 WHOLE GLACÉ CHERRIES
TOASTED FLAKED ALMONDS
EQUIPMENT: MIXER, 12-HOLE MUFFIN TIN LINED WITH MUFFIN CASES, CUPCAKE PLUNGER OR SHARP KNIFE, PIPING BAG FITTED WITH LARGE STAR NOZZLE
Preheat the oven to 160°C/325°F/Gas Mark 3.
Using a mixer, whisk together the butter and caster sugar until light and creamy. Add the eggs and whisk again. Gently fold in the flour, baking powder, almond essence, ground almonds and chopped cherries, using a spatula.
Divide the mixture between the muffin cases and bake for 20 minutes, until the cakes are firm and spring back to your touch. Transfer to a rack to cool.
When the cakes are cool, cut out a hole in the centre of each one using the cupcake plunger or a sharp knife, and place a spoonful of jam in each hole. Replace the removed cake and press down so that the jam is sealed inside the cake.
For the buttercream, whisk together the icing sugar, butter, almond extract, liqueur and enough milk to make a smooth, stiff frosting. Spoon it into the piping bag and pipe a swirl on top of each cake. Decorate each cake with a whole cherry and sprinkle with toasted almonds.
The cakes will keep for up to 3 days if stored in an airtight container.
Bakewell Tart Cupcakes
