Recipe of the Month - June - Cupcakes!

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Recipe of the Month - June - Cupcakes!

Two twists on the classic cupcake - salted caramel and raspberry and almond!

With the Queen's official birthday next Saturday, we thought it only right that June's 'Recipe of the Month' should be something celebratory, and what better than these yummy (and very easy to recreate) versions of a simple cupcake recipe.

Basic cupcake recipe ingredients - will make 12-14

  • 175g softened butter/ margarine
  • 175g caster sugar
  • 3 x eggs
  • 175g self-raising flour

Additions for salted caramel cupcakes:

  • Dr. Oetker 'Surprise Inside Cupcake Centres Salted Caramel' - we found this in Sainsburys' baking section but it should be available in most supermarkets!
  • 1 1/2 tsp vanilla extract
  • Optional - sugar pearls or small chunks of fudge

Additions for raspberry and almond cupcakes:

  • One small punnet on raspberries - 150g should be fine
  • 1 1/2 tsp almond flavouring
  • 1 tsp vanilla extract
  • Pink food colouring (we used a gel colouring but any is fine to use here)
  • Optional - fondant flowers and sugar sprinkles

Buttercream base recipe

  • 200g unsalted butter
  • 450g icing sugar
  • 1-2 tsp milk

Method:

1. Line muffin tray with cases and pre-heat oven to Gas 4/ 180°C/ 350°F.

2. Cream together the butter and sugar until pale in colour.

3. Beat the eggs together and mix into the butter/ sugar a little at a time - if it looks as though it is curdling, add a little flour.

4. Once all the egg is combined, fold in the flour.

You will now need to modify the recipe depending on the cupcakes you'd like to make.

For salted caramel:

salted caramel

  1. Add the vanilla extract to the mixture and divide equally among the baking cases.
  2. Place in the oven and cook for 20-25 minutes until they are golden brown and spring back when touched.
  3. When ready, place on a cooling rack and after they've cooled slightly, follow the instructions on the Dr. Oetker filling to fill each cupcake with the gooey salted caramel mixture - leaving a little of the filling to add to the buttercream. Then leave the cupcakes to cool completely.
  4. To make the buttercream, simply combine all the ingredients together and mix until smooth, add the remaining salted caramel filling and mix again - it doesn't matter if not totally mixed combined, as it also looks great to have a marbled effect.
  5. You can now simply spread the buttercream on top, or here we used an open star piping nozzle to achieve a 'Mr Whippy' look - starting from the centre and swirl outwards and upwards!
  6. These would look great decorated with small chunks of fudge or some sugar pearls.

For the raspberry and almond cupcakes, complete steps 1-4, then:

raspberry and almond

  1. Add the almond flavouring to the mixture and divide equally among the baking cases.
  2. Place 2 raspberries into each case of uncooked cake batter and push down gently (not quite to the bottom).
  3. Place in the oven and cook for 20-25 minutes until they are golden brown and spring back when touched.
  4. Remove from the oven and allow to cool on a cooling rack.
  5. To make the buttercream, simply combine all the ingredients together along with the vanilla extract and pink food colouring and mix until smooth, then either spread onto the cupcakes, or use a 'closed star' piping nozzle to pipe rose-like swirls of buttercream onto the cupcakes.
  6. You can then decorate these with fondant flowers and sugar sprinkles.
  7. Enjoy!

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