Do you love cupcakes as much as I love cupcakes? Who doesn't love cupcakes? A little tiny cake just for you. They are perfectly delightful and a mini celebration just for one! The perfect indulgence and next week is National Cupcake Week! Yes! A week just to celebrate cupcakes, from the 14th to the 20th of September 2015! Go on treat yourself and what better way than to try out one or two or three of these lovely recipes! Chocolate Chip Cookie Cupcakes. Irish Coffee Cupcakes. Marshmallow Crispy Cupcakes. Pina Colada Cupcakes. Sticky Toffee Cupcakes. There is a recipe here to suit every taste and persuasion, so there's really no excuse not to celebrate!
*Chocolate Chip Cookie Cupcakes*
Makes 12100 g Unsalted Butter (3 1/2 oz) (7 TBS)
75 g Caster Sugar (3 oz) (6 1/2 TBS)
Egg Yolk x 1 Medium
5 ml Dr. Oetker Caramel Flavour
(1 tsp)
125 g Plain Flour (4 1/2 oz) (3/4 cup plus 3 TBS)
Dr. Oetker Baking Powder Sachet
x 1 sachet (5g/1 tsp)
100 g Dr. Oetker Dark Chocolate
Chips (generous half cup)
For the cake mix:
Dr. Oetker Muffin Cases x 12
150 g Margarine (5 oz) (2/3 cup)
150 g Caster Sugar (5 oz) (3/4 cup)
5 g Dr. Oetker Madagascan
Vanilla Paste (1 tsp)
Medium Eggs x 3, beaten
150 g Plain Flour (5 oz) (1 cup plus 1 1/2 TBS)
Dr. Oetker Fine Dark Cocoa
Powder x 1 sachet (25g) (4 TBS)
Dr. Oetker Baking Powder
Sachets x 2 (10g/2 tsp)
To decorate:
150 g Unsalted Butter (5 oz), (2/3 cup)
softened
275 g Icing Sugar (9 1/2 oz)
5 ml Dr. Oetker Madagascan
Vanilla Extract (1 tsp)
a small handful of dark chocolate chips
First make up the cookie mixture. Line a large baking tray with baking parchment. In a bowl, beat together the butter and sugar until creamy and well blended. Beat
in the egg yolk and Caramel Flavour.
Sift the flour and Baking Powder on top and add the Chocolate Chips. Mix together to form a fairly firm dough. Form 200g (7oz) of the dough into 12 balls the size of large marbles. Put on a
lined plate, cover and chill until required. These will be used in your cake mix.
Divide the remaining cookie dough into 20 small pieces and form into balls. Place on the baking tray, spaced a little apart and chill until required. These will be baked
into mini cookies for decoration.
Now make the cake mixture. Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Line 12 muffin tins with the Muffin Cases.
Put the margarine, sugar, Vanilla Extract and eggs in a bowl. Sift the flour, Cocoa Powder and Baking Powder on top and whisk all the ingredients together until well
blended.
Spoon half the mixture into the cases and push a large marble sized ball of cookie dough into the centre of each. Spoon over the remaining cake mix to cover the
cookie dough. Bake for 22-24 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Raise the oven temperature to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the remaining cookie dough balls for 10-12 minutes until lightly golden.
Transfer to a wire rack to cool.
To decorate, make the buttercream. Put the butter in a bowl and beat until smooth. Gradually sift and beat in the icing sugar until smooth and creamy. Mix in the
Vanilla Extract.
Spread a generous amount of buttercream on top of each cake and decorate with a few Chocolate Chips. Gently press a mini cookie into the top.
*Marshmallow Crispy Cakes*
Makes 12
Marshmallow crispy cakes topped with icing and sprinkles if you wish! From Dr Oetker.
For the Cupcakes:
300 g Dr. Oetker Heart
Marshmallows (3 Packets,
chopped small) (6 cups)
5 ml Dr. Oetker Madagascan
Vanilla Extract (1 tsp)
100 g Unsalted Butter (3 1/2 oz,
cubed) (7 TBS)
150 g Rice Krispies (5oz or
toasted rice cereal)
Dr. Oetker Pink Easy Swirl
Cupcake Icing (Enough for the
cupcakes)
Equipment
Silicone muffin tin
Marshmallows to decorate
For the Cupcakes:
Snip 250g of Dr. Oetker Heart Marshmallows into small pieces with a pair of
kitchen scissors.
Grease 2 silicone muffin tins with a little butter.
Place the marshmallows, Vanilla Extract and cubed butter into a medium
saucepan. Put the toasted rice cereal/ rice crispies into a large bowl.
Cook over medium heat, stirring with a hand whisk, until the butter and Heart
Marshmallows have melted.
Pour the melted marshmallows into the cereal and stir together using a large
spatula until the cereal is completely coated.
Spoon into the prepared muffin tins and press down to with the back of a spoon to
pack them down.
Chill in the fridge until set – 30 minutes to an hour.
Gently remove the cupcakes from the tins and frost with Dr. Oetker Easy Swirl
Vanilla Cupcake Icing.
Add a Heart Marshmallow on each cupcake as decoration.
Tip from the Test Kitchen
Instead of cupcakes you can pour the mixture into a rectangular tin and cut the
treats into squares once they have set. Best consumed on the day you prepare
them.
*Irish Coffee Cupcakes*
Makes 12
A delicious chocolate cupcake flavoured with coffee and whiskey, and filled with salted caramel. From Dr Oetker.
all-in-one:
Dr. Oetker Muffin Cases x 12
15 g Instant Coffee Granules (1
tbsp)
150 g Margarine (5 oz) (2/3 cup)
150 g Dark Brown Sugar (5 oz) (3/4 cup packed)
Medium Eggs x 3
Dr. Oetker Fine Dark Cocoa
Powder x 1 (25g) (4 TBS)
165 g Plain Flour (5 1/2 oz) (1 cup plus 1 1/2 TBS)
Dr. Oetker Baking Powder
Sachets x 2 (10g/2tsp)
140 g Dr. Oetker Surprise Inside
Cupcake Centres Salted Caramel
(1 pouch)
60 ml Whisky (4 tbsp)
To decorate
200 ml Double Cream (7 fl.oz)
52 g Dr. Oetker Salted Caramel
Crunch
Dr. Oetker Giant Chocolate Stars
Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put Muffin Cases in 12 muffin tins. Put the coffee granules in a small heatproof dish and spoon over 10ml (2 tsp) boiling water. Stir to dissolve and set aside.
Put the margarine in a mixing bowl with the brown sugar. Whisk together until creamy and lighter in texture and colour. Gradually beat in the eggs until well blended. Sift the Cocoa, flour and Baking
Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients along with the coffee liquid.
Divide the mixture equally between the cake cases and smooth over the tops.
Bake for about 20 minutes until risen and just firm to the touch.
As soon as the cakes are cooked, generously inject each one with Surprise Inside Caramel Cupcake Centre, making sure the nozzle goes right into the centre of each cake. Transfer to a wire rack to cool completely. Skewer each cake with a cocktail stick and drizzle each one with 5ml (1 tsp) whisky.
To decorate, just before serving, pour the cream into a bowl and whisk gently until softly peaking. Thickly spread on top of each cake, sprinkle with Salted Caramel Crunch and decorate with Giant Chocolate Stars. Your cocktail cupcakes are now ready to serve and enjoy. Cheers!
*Pina Colada Cupcakes*
Makes 12
Coconut cupcakes, soaked in Mailbu or white run and filled with Pineapple Jam. Whipped cream, pineapple rings, coconut and popping candy decorate the tops. From Dr Oetker.
all-in-one:
Dr. Oetker Cupcake Cases x 12
150 g Margarine (5 oz) (2/3 cup)
150 g Caster Sugar (5 oz) (3/4 cup)
Medium Eggs x 3
150 g Plain Flour (5 oz) 1 cup plus 1 TBS)
Dr. Oetker Baking Powder
Sachets x 2 (10g/2tsp)
40 g Desiccated Coconut (1 1/2
oz) (1/2 cup)
60 ml White Rum (4 tbsp, or
malibu)
175 g Pineapples Jam (about 12 tsp)
To decorate
300 ml Double Cream (1/2 pt) (1 1/3 cup)
Dr. Oetker Sunshine Yellow Gel
Food Colour
30 g Pineapples (3 rings canned in
natural juice, drained)
Flaked Coconut
Dr. Oetker Rainbow popping Candy
Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the
Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the
caster sugar. Whisk together until creamy and light in texture and colour.
Gradually beat in the eggs until well blended. Sift the flour and Baking Powder on
top, add the coconut, and using a large metal spoon, carefully fold the flour into
the whisked ingredients.
Divide the mixture equally between the cupcake cases and smooth over the tops.
Bake for about 20 minutes until risen and just firm to the touch. Transfer to a wire
rack to cool completely. Skewer each cake with a cocktail stick and drizzle each
one with 5ml (1 tsp) Malibu or white rum.
To decorate, using a teaspoon, scoop out a pocket of cake and fill generously with
pineapple jam and press the removed sponge pieces back on top.
Just before serving, pour the cream into a bowl and whisk gently until just starting
to thicken. Add Yellow Food Colour Gel and continue whisking, adding more
colour as desired, until the cream is softly peaking.
Spoon into a piping bag fitted with a 1cm (1/2inch) plain nozzle, then pipe a
generous swirl on top of each. Arrange a piece of pineapple on top and sprinkle
with Popping Candy and coconut flakes. Your cocktail cupcakes are now ready to
serve and enjoy. Cheers!
*Sticky Toffee Cupcakes*
Makes 12
Your favourite pudding in a cupcake. From Dr Oetker!
For the Cakes
Dr. Oetker Muffin Cases
150 g Dates pitted, finely chopped (scant cup)
15 ml Treacle (1 tbsp)
115 g Unsalted Butter (4 oz) (1/2 cup)
75 g Light Brown Sugar (3 oz) (6 TBS)
5 ml Dr. Oetker Select Vanilla
Extract with Seeds (1 tsp)
Medium Eggs x 2, beaten
115 g Self-Raising Flour (4 oz) (3/4 cup +1 tsp)
Dr. Oetker Bicarbonate of Soda
Sachet (1 tsp)
100 g Dr. Oetker Fudge Chunks (about 1/2 cup)
For the Decoration
125 g Unsalted Butter (4 ½ oz) (1.2 cup plus 1 TBS)
softened
225 g Icing Sugar (8 oz) (1 3/4 cup) sifted (confectioners)
5 ml Dr. Oetker Caramel Flavour (1 tsp)
Preheat the oven to 190°C (170°C Fan, 375*F/ Gas Mark 5). Line a muffin tin with 12
Muffin Cases. Put the dates in a saucepan with 150ml (¼ pt) water. Bring to the
boil, cover and simmer gently for about 5 minutes until soft and pulpy. Remove
from the heat, stir in the treacle and mix well. Leave to cool.
In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the
cold date mixture and Vanilla Extract and whisk in the eggs.
Sift the flour and Bicarbonate of Soda on top. Add 50g (2oz) Fudge Chunks and
carefully mix all the ingredients together until well blended.
Divide the mixture between the Muffin Cases and bake in the oven for 22-25
minutes until risen and just firm to the touch. Transfer to a wire rack to cool. Wrap
and store for 24 hours to allow the flavour and texture to develop. A sticky layer
will form at the bottom of each cake whilst the top is light and spongy.
To decorate, place the butter in a bowl and beat until soft. Gradually sift and mix in
the icing sugar to make a smooth, creamy icing. Mix in the Caramel Flavour.
Spread a generous amount of icing on top of each cake using a small palette knife
and top each with a few pieces of the remaining Fudge Pieces to serve.
Tip from the Test Kitchen
For an extra smooth sponge, purée the cooked date mixture using a blender for a
few seconds until smooth.
*Victoria Sponge Cupcakes*
Makes 12
Your favourite cake as a cupcake! These are my favourites. From Dr Oetker.
Dr. Oetker Cupcake Cases
150 g Margarine (5 oz) (generous 2/3 cup)
150 g Caster Sugar (5 oz) (generous 3/4 cup)
Medium Eggs x 3
5 ml Dr. Oetker Madagascan
Vanilla Extract (1 tsp)
150 g Plain Flour (5 oz) (1 cup plus 1 1/2 TBS)
Dr. Oetker Baking Powder
Sachets x 2 (10g / 2tsp)
To decorate
75 g Unsalted Butter (3 oz) (5 TBS plus 1 tsp.)
150 g Icing Sugar (5 oz) and extra (1 1/4 cup)
for dusting
5 ml Dr. Oetker Madagascan
Vanilla Extract (1 tsp)
200 g Strawberry Jam (7 oz) or strawberry conserve (a scant cup)
Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the
Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the
caster sugar. Whisk together until creamy and light in texture and colour.
Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and
Baking Powder on top and using a large metal spoon, carefully fold the flour into
the whisked ingredients.
Divide the mixture equally between the cupcake cases and smooth over the tops.
Bake for about 20 minutes until risen, golden brown and just firm to the touch.
Transfer to wire racks to cool completely.
Divide the mixture equally between the cupcake cases and smooth over the tops.
Bake for about 20 minutes until risen, golden brown and just firm to the touch.
Transfer to wire racks to cool completely.
Using a sharp knife, carefully cut a circle out of the top of each cake approx. 1cm
(1/2inch) away from the edge, scooping out a pocket of the cake sponge
underneath at the same time. Trim away the excess sponge from each of the cake
from the tops using a cookie cutter. Set aside.
Fill the centre of each cake with strawberry jam and pipe a generous swirl of butter
icing on top. Dust the sponge hearts lightly with icing sugar and sit one on top of
each cup cake. Your cakes are now ready to serve and enjoy!
*Strawberry Daiquiri Cupcakes*
Makes 12
Mmmm . . . strawberry filled cupcakes from Dr Oetker!
Dr. Oetker Cupcake Cases
150 g Margarine (5 oz) (generous 2/3 cup)
150 g Caster Sugar (5 oz) (3/4 cup)
Medium Eggs x 3
5 ml Dr. Oetker Madagascan
Vanilla Extract (1 tsp)
175 g Plain Flour (6 oz) (1 1/4 cup)
Dr. Oetker Baking Powder
Sachets x 2 (10g/2tsp)
60 ml White Rum (4 tbsp)
30 g Strawberries (Approx 12
small strawberries, washed and
hulled)
To decorate
300 ml Double Cream (1/2 pt) (1 1/2 cup)
Dr. Oetker Hot Pink Gel Food
Colour
20 g Strawberries (Approx 6 small
straberries, washed and halved)
Dr. Oetker Neon Sugar
Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the
Cupcake Cases in 12 muffin tins. Put the margarine in a mixing bowl with the
caster sugar. Whisk together until creamy and light in texture and colour.
Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and
Baking Powder on top, and using a large metal spoon, carefully fold the flour into
the whisked ingredients.
Divide the mixture equally between the cupcake cases and smooth over the tops.
Bake for about 20 minutes until risen and just firm to the touch. Transfer to a wire
rack to cool completely. Skewer each cake with a cocktail stick and drizzle each
one with 5ml (1 tsp) white rum.
To decorate, using a teaspoon, scoop out a pocket of cake and push a whole
strawberry inside. Gently press the removed sponge pieces back on top.
Just before serving, pour the cream into a bowl and whisk gently until just starting
to thicken. Add Pink Food Colour Gel and the Cointreau and continue whisking,
adding more colour gel as desired, until the cream is softly peaking.
Spoon into a piping bag fitted with a large closed star nozzle, then pipe a generous
swirl on top of each. Arrange half a strawberry on top of each and sprinkle with
Pink Neon Sugar. Your cocktail cup cakes are now ready to serve and enjoy.
Cheers!
Tip from the Test Kitchen
For a Banana Daiquiri, replace the whole strawberry with a chunk of fresh banana.
Use Sunshine Yellow Food Colour Gel instead of pink and decorate with fresh
banana and Yellow Neon Sugar.
Advertisement