HEA i N With easy ( : to follow step-by-step instructions sa CTT FV sf} Data febaking \ f Pcss(ee > s Pere with srg(Go omnes © oraronmmerswerarsm © oe Fe eee Time Mang OS Premier on peed to make beautijule cupcakes andumoner all in oneyplacel Design-A-Cake would like to offer all Cupcake Heaven readers 15% off orders’ placed on our website until May 31st 2012 SIMPLY USE CODE “15SAVECUPCAKE” Sti IN THE DISCOUNT CODE BOX PROVIDEDGolden rules to cupcake success! Channel 4's Baking ‘Mad presenter Eric Lanlard shares his essential tips for creating the perfect cupcakes every time... eis really important that you use an electric hand-held or free-sanding mixer to blend the ‘cupcake batter thoroughly so that a loose, lossy mixture i achieved. The wll ensure that Your cupeakes willbe light and fly and all ‘the ingredients are mixed together propery, ‘preventing any disasters | always use a pYping bag when puting frosting ‘on my cupcakes ~ you can bea lot more ‘creative and you get a much neater finch Abvays use the best ingredients — unrefined ‘aster sugar and unsalted butter area must for all baking needs and when a recipe calls {or vania do pay abit extra for vaila extract INTRODUCTION to volume 2 of Cupcake Heaven, We were so pleased with the incredible response to valume | that we coulde't wait to being you even more delicious recipes, cupcake news, and hints and tips for achieving perfect results The world of cupcakes seems to be growing every day. with new companies popping up to offer us even mare gorgeous toppers. wrappers and decorations, while many shops are opening to share the joys of ready- made cupcakes. really is an exciting time for us al This issue we've turned our attention to creating delicious treats for all those special springtime events. So, whether youire planning to whip up «batch of cupcakes for Valentine’ Day, Mother's Day Easter or a friend's birthday we've got ideas to suit every occasion Plus, we've got three very special competitions for you on page 90. hope you enjoy the issue, please do share photos of your creations on our Facebook page or get in touch with us via Twitter (details below), weld love to hear from you! Sally FitzGerald Exitor PS. Weld really like to get your feedback about volume | of Cupcake Heaven, so we've put together a survey featuring sore questions about ‘the issue. you'd like to share your opinions of the magazine and be centered into a draw to win £90 worth of goodies from Rainbow Dust. g0 ‘to wnawsurveymonkeycom/scupcakeheaven Follow us... Facebook Join our Facebook page. Find 1 weannfcchookeom rather than using exsence ~ Nielson Massey i the best brand on the market, in my opinion! © Buctericing sugar and vanilla exract are just three simple ingredients you need to make 2 traditional frosting for 2 cupcake, but it wil always adda classic finish, * Be adventurous and experiment with flavours and diferent filings but again ensure that you use the finest quality ingredient. Present the cakes in diferent cates to add 2 touch of amour ~ I would recommend fll cases as ‘they keep your eakes much fresher for longer "Be creative and theme your cupeakes with colour co-ordinated decorations ~ sugar pearls and sugar flowers alvays look stunning, and forthe kids Smarties, Matesers, or even sled fresh rule work well Finally a touch of edible ger dusted over the frosting makes for 3 decadent fish. more baking ips, vise wanebakingmad.cm and cick’ Like to join, ‘Twitter Go to waewswitte:com and 1 follow and keep up with our ‘woets See you there! etme Cupeahe neaven 3 jst search for Cupeake Heaven search @CupeakeMagazineCONTENTS Gabo Sais Saree “ i "1 Pisgaecooouens Pl pees PIT GvdenEaerbery PIB Gipolebimey aie P2DViernes Dy apes ‘hth auke de ce oping x * Sans) - Ress Se? 7 PRI Nabe Owapaies PAR Racrewtdocite FAB MabelsOw erg PAA Maponics SAP | tum to page 28 for fai a selection of spring fii decorations to fish pal off your cupcakes. PREGAME Doycipcakes PAT Externibit cpa, “Bt ; a. = re = i> fh hes a oy S yr .s ee Si es as (ase 4 Qupeahontaven ine?a PS0 eeang ances 61 Cram ctasrs cpa: ty i Corot na ager Ponies ce ances 2) ald tread v P67 Gumen apales PBT aca P69 Freie wade-down P70 ternik ciples wih P70 lend choi peas *@_ Turn to page 90 for your chance to win a fantastic Kenwood Chef mixer, plus a selection of cupcake wrappers and a copy of Eric Lanlard's Home Bake book. 4. Don't miss out, enter today! oi q & é ae. eine? Cupeaheneaven sCONTENTS Evan) Deere eee Seer tr ee er er) eae See ae Reet’ need Reon e eee Gee koe td eer eo eur Senos Pea ae (OR MASKETING EXECUTIVE Alex loosey poe oad Piet eseneestens Cet nT ae ae ey er eT) Reet ee ed Serres Tet) NSN ENOLIRES Bruce Samford eer ar eee ea pd detrei han oregon Cupcakes ar¢ = about having fun, peice 50 set aside ot Se 7 time for bakin Poe eneettaVisit our online store to see the ensive selection of quality products able, and to place orders We sh “ip world CALL TOLL FREE 1 800 488 2749 (See Para Espanol Llame 305 454 0491 our full-colour ete Email beryls@beryls.com nen Hn “ foi co oi ucla: by Priority See ML Oe Tb. 00 Le Cl us 2 ia worldwide connection F a the best selection &~ p oud OLA Cerda decorating CT ETA Baad 2Whats IN THE WORLD OF CUPCAKES We take a look at some of this season's best new products and accessories that will take your cupcake skills to the next level ‘Cupcake decorating has gone high-tech with the introduction ofthis new Art of (Cake Airbrush and Compressor Kit from Surbiton SugarcrafeYou can use the airbrush alongside a variety of edible paints and lacquers to spray over stencs or design freehand onto sugarpase to create striking, professional looking designs, plus Iichas the abily to make afew drops of coloured paine go 2 long way Airbrush & Compressor Ki £74,99 sessusurbiznar.coLl DOUBLE THE FUN ‘Curters area ui and easy way to create cupcake decorations, and FHM Sugarerafe has developed some double-sided cutters, resning you can cutout border and a Lunt you have thin peta shapes Take one ofthe peas and wrap it around the central cone. Take three more petas and wrap them around the fst petal curing the petals outwards sigh at ‘the top. Continue to wrap petals around the flower placing each pet slerty lower than the previous row and curing the edges Unt the flower reaches your desred size 5 Forthe buttercream, beat the butter util soft Siftin the ing sugar and beat until smoot, Sir in he vanla. Spoon ins 2 piping bag with a star nozzle and ppe the sre oa Sprig geEaster egg cupcakes ‘Mees 12 capeckes FOR THE CUPCAKES 150g (S02) unsalted butter, softened 3 medium free-range eggs, beaten 180g (S02) leing sugar {80g (302) solf-ralsing flour ‘50g (1%02) ground almonds 25g (Loz) cornflour ‘To DECORATE |40g (S02) unsalted butter, softened 280g (100) cing sugar 2 thsp single cream chocolate mini eggs chocolate fakes 1 Preheat the wwe to 180°CIGe Ma 4. Pate 2 pare cares ina 1?-hoke muffin tn Beat together the butter eg and sugar in a ming bow, unt ight and ff. Ste inthe flour ground ‘amonds and colour 2. Spoon the mune into the paper cases and bake in the oven {or about 15 minutes unt golden Test to see if they are ready by inserting a cocltal stick nto the sponge it should come: ‘ut clean, Remave fram the oven and leave ta coo! in the tn for S mises, then place on a wie rac 10 coo) complete 3 To decorate beat the butir ina bowl. untl soft. Gradual sit in the icrg sugar and beat unt smaoth. Add | bgp cream, ‘then beat unt creamy and smooth Best inthe remaining cream necessary. loosen the micure 4 Spoon the frosting nto a piping bag and pipe on top of each ‘ake to cover the top completely Decorate with mini eggs and chocolate fakes to fish Mini Mother's Day cupcakes ‘Mokes 40 min cupcakes FOR THE CUPCAKES 100g (3402) unsalted butter, softened 175¢ (202) caster sugar 3 medium free-range eggs, beaten 1 tsp vanilla extract 150g (502) plain flour 2 tsp baking powder ‘A sp sale ‘To DECORATE 200g (Fox) ling sugar 3 thsp lemon juice f00d colouring of your choice berries oa 1 Preheat the oven to 180°C/Gas Mar 4, Line 2 mini main tins with 40 smal paper cases. Beat the buter and sugar together in a bow unl uf Beatin the eggs and vandla, 2. Sin the flour baking powder and sat then add to the ‘reamed mau and mix wel 3 Spoon the mixture into the paper cases and bake inthe oven {or 10-15 minutes, unt risen and springy to the touch Remove ‘from the oven and leave to cool n the tins for 5 minutes then place on a wire rack to coo complete, 4 To decorate sift the cing ugar ito a bow and stir in the lemon juice oa thick coating consistency. 5 Divide the mixture between 3 bows and colour with food colourngs of your choice. Spread the ig on top of the cakes an decorate with edble flowers and berries, Leave to et. etme 2 Cupcake ne aven 25St Patrick’s Day cupcakes 125ml (44f 02) stout 125¢ (401) unsalted butter 2 cupcakes 40g (1/02) cocoa powder 200g (7ox) easter sugar 140m! (5A 92) soured cream ‘2 medium free-range eggs 1 tsp vanilla extract 275g (1002) plain flour 224 tsp bicarbonate of soda ‘To DECORATE 300m (111102) double cream 1-2 tbsp keing sugar 1 couple of drops of green food colouring sugar sprinkles lastle St Patrick’s Day decorations, optional % Cupeahee ne av EN Voume2 2 Pre 4 To decorate, wip the cream aad 5. Spoon the wh 1 Pucthe stout and butter into a pan and heat ge rl the butter has melted Whsk in he cocoa and sugar untl blended, Remove from the heat and alow to cool vento 1B0*CIGas Mark 4 Pace I2 paper cases in 8 2shoie min tin Whisk tether the egge and soured crear in a mixing bow, Gradualy whskin he out micure and varia unl Blended, 3. Sihin the dry ingredients and gently fold together: Spoon the rmocure nto the eases and bake in the oven for 20-25 minutes, then place on a wire rack to sugar together in bow Until ght and fTarsfer hai ofthe cream toa separate bow and min ops of preen food colouring Pace both creams in the fridge to firm up alte cream into a piping bag with a lower nozale 2 flower on top of half the cakes Spoon the green flower on the otherEaster rabbit cupcakes Mokes 12 eupcokes FOR THE CUPCAKES 115g (40x) unsalted butter, softened 115g (4ox) caster sugar 1 esp vanilla extract 22 medium free-range eggs, beaten 125 (4%02) sef-ralsing four ‘4 tsp baking powder ‘a handful of mill chocolate chips FOR THE FROSTING. 175g unsalted butter, softened 350g (10x) icing sugar a few drops of green food colouring To DECORATE 12 bunny toppers (from wwew.eupeakestyle.co.h), ‘or make your own according to the Instructions on the right white sugarpaste pink sugarpaste | Preheat the oven to 180°C/Gas Mark 4, Pace I2 paper cases in a |2-hole muffin tin Best the butter and sugar together in a mising bow unt ight and May 2. Beat inthe egas and van, then sift inthe flour and baking powder Fold everything together untl wel-combined Add the ‘chocolate chips and sti through untl eveny distributed, 3 Spoon into the paper cass, then bake fr 25-30 minutes unt golden and springy to the touch Place on a wie rack to €00. 4 For the frosting beat the butter ina baw untl soft and fu ‘Add the double cream and whskin wel Sf nthe ing sugar and mix together ut thick Add afew drops of green food ‘colourng and str thraugh complete 5 Using a 233 gras or hair Witon piping nozzle pipe the frosting from the edges of the cupcake into the middle in short, sharp bursts Always release pressure from your nozzle before puling ‘up and aay fom the cake, Place the bunny topper in the centre ofthe frosting, 6 Rol the white and pink sugarpaste out tiny then using a blotsam utter cut out fers ram the paste Press ree flowers ight into the gras atthe front ofthe cupcale. “Tip To make your own topper use a rabbt-shaped cuter to cut cout a bunny fom white sugarpaste Leave to dry Add the ears by attaching two srl rps af pink sugerpaste tothe white agarpaste wth wate; then draw on he eyes and nose with an edible pen, etme 2 Cupeakie ne aven 27‘Wright's Cake Mixes: Chocolate Fudge, Toffee, Ginger Sugar Carrots 12-pack, oe & Easter Egg Sugar Sprinkles Cin Sy £2.10 & £1.99 DUCTS We take a oe ata selection of accessories L cupeate Wrap sox 29d decorations to make your cupcakes stand [ii Wt Capes Bos out this Easter and Mother's Day. Eeoeesy a Perio Sole) eeeaioetn repre) HEAVEN Vohina2gaeree x Primrose Ws mes ic Box 3.75. ‘Cupeake Kit (cieind £8.99 sauna couie £3.99 From coke nd cookware stores, etme 2 Cupeakie ne aven 29Online"Shop before “Must Have" Distributor of Suntlower Sugarart i follow this link for a 5% discount 3 , www.kitbox.co.uk/heaven Wiww.suntlowersuparart.co.tk. tel: 01275 879030 ‘of call Kathryn Elliott on 01427 874890 30 EAVEN Volume 2CUPCAKESFuw ZY Fancy cupcakes Ice-cream frosted cupcake ‘Motes 12 cupcokes FOR THE CUPCAKES 140g (502) unsalted butter, softened 140g (02) caster sugar 75g (202) polenta 13 medium free-range engs, beaten 140g (602) plain flour | esp baking powder 1 esp whole mit 110g (402) glacé cherries, chopped ‘To DECORATE 12 small scoops of vanilla ice cream, softened 12 whole glacé cherries pink sugar sprinkles Prema Uie ove lo 180°CIGas Mark Pla 12 paper cares in a |7-hoke muffin tn Beat together the butter and sugar in a ‘mixing bovd unt ple and fu Add the polenta and continue to beat unt combined, Beat n the eps. a litle at atime. 2. Sif in the flour and baking powder then fold in quick'y ntl blended The mixture will be sighty mp. 3 ‘Stir inthe miko loosen then get fo inthe chopped cherries. Spoon into the paper cases and bake inthe oven for 20 minutes unt golden risen and springy ta tre touch Remove from the oven and leave 10 cool in the ts for S minutes, then place on a wire rack to coo! complete 4 To decorate puta scoop of icecream on each cake and {que spread to cover the top ofthe cakes Top wth a cherry and spank with suger speaks. Serve immediately or freeze without the cherry and sugar sprnkes, 2 Cupcake neaven voume2 Marbled cupcakes Motes 12 expcokes FOR THE CUPCAKES 150g (Sox) unsalted butter, softened 150g (Sox) caster sugar 175g (602) self-raising Nour 2 medium free-range eggs {60mI (af ox) warm whole milk 3 thsp cocoa powder 1 Preteat the aver to 1BO°C/Gas Mark 4, Place I2 paper cass in 2 2-hole mufin tin Put the buster sugar flour gs and mike ina mixing bow and whisk with an electric whise Aternatively beat with a wooden spoon, until wel-blended. 2. Divide the micure between two bowls and si the cocoa Powder imo one ofthe bows 3 Spoon each madre altemaely into the paper cases and sae Igy witha coca stck or shewer ton 4 Bake inthe oven fr 20-25 minutes unt risen and fm tothe touch. Remove fom the even and coal inthe ins for 5 minutes, tren place on a wire rack to cool completeh.Rose and lychee cupcakes ‘Moles 12 cupcokes FOR THE CUPCAKES '980mi (6f ox) lychee purée {6001 2M 02) whole mite ‘% tsp vanilla extract "og (40x) unsalted butter, softened 200g (702) caster sugar | medium free-range est 2 free-range egg whites 200g (702) plain four | tsp baking powder esp sale FOR THE BUTTERCREAM 140g (Sox) unsalted butter, softened og (40x) icing sugar, sited 2 tsp mil ‘4 tsp rose water 2-3 drops pink colouring FOR THE DECORATION rose petals Freheat the oven to 180°C/Gas Mark 4, Pace 12 cupcake cases ina [2-nole mafin tn. Mic the Ichee purée a bowl wth the sik and vanda extract (Cream the butter and sugar together n a separate bowl unt soft and Ih Add the egg and egg whites, then mx together ns bended. Sift in the flour baking powder and sat then stir until combined. ‘Add the yeh and mik mixture and mc uti just combined. ‘Spoon the madure into the paper cases and bake in the oven. {or 20-25 minutes, unt the tops ae lity golden and spring ‘back to the touch Remove rom the oven and lene to C09) In the tins for around 10 minutes then place ona wire rac to ool completely For the buttercream, best the butter until very soft and creamy. Gradually beatin the ing sugar and mik flowed by the rose wrster and colouring Beat unt amosth. Pipe or spoon the frosting onto the cupcakes. then top each vith arose petal. ome 2 Cuupeaheneaven 33Apple cupcakes with lavender cream ‘Moles 12 cupcakes 1 Heat the cream and dried lavender flowers lowly n apn and FORTHE CUPCAKES —_F%510 the boll Cover and lene to stand for 5 minutes, Pour Ect eo) tie nm a a 2-3 tsp dried lavender flowers 100g (30x) unsalted butter, softened 128g (4402) caster sugar 3 Ve 2 The next day preheat the oven to |80°CIGas Mark 4 Pace 12 paper casesin a |2-hole muffin tin Beat the butter sugar and Amaretto together ina mixing bow, ‘Amaretto untl creamy Beat the eggs lite a a tne 2 medium free-range eggs, beaten 4 Siti the flour ground almonds, cornflour baking powder, 100g (3402) plain four bearbonate of soda andthe salt Stir thoroughly into the cee, rmocure along with the milk Gent sri the ded apples 5 Spoon the mature inta the paper cases and sprne with Taked almonds Bake inthe oven for about 30 minutes, uti ‘golden and risen Remave from the oven and colin he tins fo 5 erinutes then place ona wire rac to coo! completely 6 Forthe decoration, whisk te lavender cream and cng sugar together n a bowl intl stiff Beatin a few drops of pink food ‘colouring Spoon into a piping bag then pipe a sw on each ‘upeake, Decorate wit herder Newers ‘ 100g (3402) ground almonds | tsp cornflourCrazy About Cupcakes? So are we! We've scoured most of Europe and beyond for unusual decorations and toppings. Over 70 sugar and chocolate sprinkles! A huge range of icing & wafer decorations! @ Unusual cupcake cases at low prices Filtering Me @ Awide range of cake Aer stands and displays Take a Look! ir UK Delivery Only £2.25. free over £25 www.edible-glitter.co.uk AY Tent EE) Pp eL ee elie): Vege Duar) use code CCHOI2 for 5% off until end June 2012! Se a ction We specialise in Everything you need to make k all Acrylic Stands, the perfect cupcake. ef 5 ranging from Download our free Base stands, separators and project sheet on Cup Cake Stands Cupcake Piping Techniques. K New Range of Cupcake an Boxes avalableinone’s, eae Two's, Fours, Sixes, eee ‘Twelve's and Twenty Fours Tel; 01525 375237 sales@fyneacrylics.co.uk wwvw.fyneacrylics.co.uk PO Box 443, Leighton Buzzard, Beds, LU7 1A) Aurion to your Tabet or Smartphone device lune Cupeabeneaven 3Fuw ZY Fancy cupcakes Chocolate coconut cupcakes ‘Moles 12 cypcokes FOR THE CUPCAKES 175g (602) unsalted butter, softened 200g (702) caster sugar 3 medium free-range eggs 1 esp vanilla extract 225g (Bo) plain flour 25g (Loz) cocoa powder 2 tsp baking powder 125ml (4: 02) plain yogture 175g (602) desiccated coconut ‘To DECORATE 175g (602) icing sugar | esp hot water 175g (2402) desiccated coconut 1 Preheat the oven to 180°C/Gas Mark 4. Place 12 paper cases in 2 I2-hole muffin tin. Cream the butter and sugar together a ‘mixing bove, ntl sft and light Beatin the egas one ata time, ‘hen str inthe van 2 Sif inthe flour cocoa powder and baking powder then mix ‘rorough:Add the yoghurt and coconut and stir unt bended. 3. Spoon into the paper cases and bake inthe oven for 25-30 minutes unti golden, rien and springy to the touch. Coo! inthe tin for 10-mautes, then transfer to a wire rack to cook 4 Sift the icing sugar into a bowl then gradually stir the hot water untl the isture isthe consistency of era, Spread thin aye ontop of each cake, then dredge with coconut. Leave to set Pace | or chacoiate beans on top ofeach cake, ataching them with alte ofthe remaining cng. %6 Cupeaheene ay en vou 2 Lime cupcakes ‘Motes (2 cupcakes FOR THE CUPCAKES 2 medium free-range esas 110 (40x) self-ralsing our 14 tsp baking powder 110g (4oz) unsalted butter, softened "10g (40x) caster sugar ‘finely grated zest of lime To DECORATE 350g (1202) leing sugar 175s (602) unsalted butter, softened 3-4 thsp lime juice ‘green food colouring ink sugar stars ‘hice sugar hearts 1 Preneat the vento 170°CIGas Mark 3. Pace |2 paper cases ina I2-hole mafia ta Put al the cupcake ingredients ino 2 ming bowl and whisk with an eleeinc whi ntl wall combined. Altematvely beat wel with @ wooden spoon 2. Spoon the mre into the paper cases and bake inthe oven for 20-25 minutes, untl golden and springy tothe touch Remove from the over, eave to co0|in the tn for S minutes, ‘then place ona wie rack 10 cool completely 3 For the frosting beat the butter a bowl unl creamythen ft inthe icing sugar Beat wel, then gradual str inthe ime juice. ‘Add afew drops of green food colouring Pipe the frosting over ‘the cakes and spine with sugar stars and heart,Noughts and crosses cupcakes Makes 12 cupeates 2 medium free-range eggs 10g (40x) castor sugar ‘Somi (1%f1 ox) double cream finely grated zest of | small lemon range 110g (402) solf-raising flour ‘inely grated zest of 1 small ‘4 tsp baking powder 50g (12402) unsalted butter, melted ‘To DECORATE 140g (S02) unsalted butter, softened 3505 (1202) leing sugar, sifted 140g (Sox) créer 1 Preheat the oven to 180°C/Gas Mark 4, Pisce I? paper cases 1a I2-bole muffin tn Wise the eggs and sugar together in 8 bow unt ight and pale. Bet in the cream along: lemon and orange zest 2. Siftin the flour and baking powder then fold nto the mibcure Gently stem the meted but 3. Spoon into the paper cases and baie nthe oven for about 15 minutes unt golden and risen, Remove from the tin and leave to cool ana wire rack, 4 For the decoration beat the buttenin img bow, unt softane cream, Gradualywhsicinthe icing sugar and crime fralehe, ntl smooth, Gradualy beat in ze vail, Pace halo ‘the minture in a separate bow and sir in afew drops of blue food eolourng 5 Spread the White icing over the op of lf f the cupcakes and on op af the remaining cupcakes, Decorate wih patterns to fins> & Raspberry brioche cupcakes vor ct mete tr tener Beso occas or (1302) strong bread flour Res cone na Veep sim to) wtih rere ne trton fo dae petra Sears ae ° ag Cpcahene Aven Wme? For the brioche, put te flow; st. su into a bow and beat with an elec mi appears elas Ade the butte and mie again well unl the ough softens Cover the baw with a tea towel and leave 10 rest in a moderately warm place overnight ‘The next day heat the oven to 190°CIGas Mark 5. Grease 2m broche or muti tn. Take smal hands ofthe dough and drop it int the tin. wil be very stick Brush the tops with beaten epg and bake in the oven for 20 minutes. unt just browned on top Remove from the oven and leave 0 cool in the tne fr 5 minutes, hen ack to coo! complete Far the raspberry topping, blend! te fresh rasaberes ta a pune in a food processorthen pas through a seve into bowl. Sweeten with icing sugar to taste Pace each brioche ina paper case. then spoon over some of ‘he raspberry purée to decorate,Ginger-frosted chocolate cupcakes Mokes 20 eypcokes FOR THE CUPCAKES 150g (502) plain chocolate, 78% cocoa solids, chopped 225m! (8M 02) single cream 1 esp vanilla extract | tsp ground cinnamon | tsp ground ginger 225g (202) caster sugar 200g (702) unsalted butter {3 medium free-range eggs, separated 225g (B02) plain flour 2 hep cocoa powder 2 tsp baking powder FOR THE GINGER BUTTERCREAM 225g (Bor) unsalted butter, softened 44503 (1602) icing sugar 50g (12402) stem ginger, finely chops ‘To DECORATE 75g (2Ko2) crystallised ginger, finely chopped Preheat the oven to 190°CIGis Mark Sle 20 paper cases in mufin the Heat the chocolse ang eream ina boi! overa pan ‘of simmering (not boing) water and stint the chocolate has meted Remove from the heat. Str inthe vanila and spces Beat the sugar and butter together na separate mixing bow, unt ght and cream. Gradually beat inthe egg yoks a Ite at «time, unt blended, ‘Whi the egg whites ina bow unt tf Sift he flow; cocoa and baking powder into the eg yolk midureatemating with the meited chocolate and ste unt just combined The micure wil be sight lumpy. Gently fold inthe egg whites, unt incorporated, ‘Spoon the mixture into the paper cases and bake in the even for 20 minutes url frm to the touch. Remove fom the oven and lene to coo inthe tins for S murs then place on a wire rack to cool completely For the ginger buttererea, be shtedieng sugar unl soft Sr the butern a bowl with the in the stem singer ‘Spread the butterream on top ofthe cupcakes, then sprinkle wth crystallised gager and top witha mint leat vam Qupeaboneaven 3Fuw ZY Fancy cupcakes Cupcake caterpillar Makes 12 expeckes FOR THE CUPCAKES 110g (402) unsalted butter, softened 110g (402) easter sugar ‘2 medium free-range eggs, beaten 10g (402) self-raising flour 4 tsp baking powder: 1 tap lemon julce ‘TO DECORATE 175g (602) leing sugar 5-6 tsp hot water ‘green food colouring 175g (602) white sugarpaste chocolate buttons 1 red jolly bean orange sprinkles thin strips of black liquorice 40 Qupeahion eave vme2 red food colouring. Preheat the over to 180°CiGas Mark 4,Pace |2 paper cases ina |2-hole mafia ta Best the burter and suger together in a mixing bowl unt ight and ft Beat inthe gs alte at atime, ntl smooth Sf in the flour ‘and baking powder then genty fold n unt incorporated, tira ‘the lemon juice, Spoon the mocure into the paper cases and bake inthe oven for 13:15 minutes, untl golden and springy tothe touch Remove fram the tn and leave 10 cool on a wire rack, orthe cing ff the feng sugar inta a bowl and mix with ‘the hot water unl emooth Add afew crops of green food colouring and spread over the top of the cakes. Stekea red jely bean inthe centre ofone of the cakes fo the nose Rol wo smal pieces of sugarpase into balls and stick ether side ofthe nose to make the'eyes. Attach chocolate buttons to ‘he sugmpaste balls with a small dab of icing Dilse alte green food colouring with water and paint onto ‘the lower half ofthe sugarpaste bal using a fine brush Attach ‘wo liquorice strips above he’ eyes for he feelers. Knead a small amount of red food colouring into anther piace cof sugarpase and form into a mouth shape. Pace under the ‘nose’ to complete the face. Sprinide orange sprinkles ontop ofthe rest of the cakes and aftach liquorice sips to forn TesCheckerboard cupcakes ‘Makes (0 cupcakes FOR THE CUPCAKES 22 medium free-range ena 0g Gon) easter sugar ‘55m! @2f! 2) double cream 1 tp vanilla extract 110g (402) st-raising tour 14 tsp baking powder ‘55g (oz) unsalted butter, melted and cool FOR THE DECORATION icing sugar 500g (1802) white sugarpaste 5005 (1802) pink sugarpaste 2 thsp apricot jam 10 sugar flowers 1 Preheat the oven to |B0*CiGas Mark 4. Place 10 paper cases ina muffin se. Wise the eggs and sugar together na large bow unt ight and flu then beat n the cream and vanila, 2. Sin the flour and baking powder then genty moc together ‘well Str in the butte; ut welhblended. 3 Spoon the mocure into the paper cases and bake inthe oven {for 12-15 minutes unt golden and sprngy tothe touch. Remove from the oven and feve to cod in the tis for 5 minutes, then place on a wire rackto cool completely, 4 For the decoration rol out the white sugarpaste on a surface lightly dusted with cng sugar Cut into small squares Repeat ‘this process wth the pink sugupaste cuting out the same umber of squares 5 Gently warm the apricot am in a pan then brush over the ‘top ofthe cupcakes. Arrange the sugarpase squares on top of ‘20h cake alternating pink and white to form a checkerboard pater. as in the photo. Pace a sugar flower the top of each ‘ake wo Fish,Butterfly cupcakes ‘Mees 12 capeckes FOR THE CUPCAKES 12 medium free-range eggs 110g (402) self-ralsing four ‘A tsp baking powder 0g (402) unsalted butter, softened 0 (402) easter sugar ‘To DECORATE 1g (402) unsalted butter 225g (802) leing sugar ‘4. vanilia extract ‘green food colouring 124 assorted mini fruit jlly slices 124 assorted long chewy frult sweets large sugar strands 1 Preheat the oven to 170°CIGas Mark 3.Place 12 paper cases ina [2:hole mafia tn Putall the cupcake ingredients together ina mbeng bow and whisk wih an electric whisk unl walk combined. Atematively beat wel with a wooden spoon, 2 Spoon the mixture into the paper caves and bake inthe oven for 20.25 minutes untl golden and springy tothe touch. Remove from the tn and place on a wire rack to cool 3 For the decoration beat the butter unt sft and creamy Sift in the ig sugar and beat we. Str in the vila Put half he buttercream ito a small Bw and sr ina few drops of green food colouring Spead the plain buttercream over sic ofthe cakes andthe green buttercream over the rest. 4 Place to frat ely ices on each cae to form wings Place a long sweet in berween the wings forthe bod) then add to sugar strands to the top ofthe body for the antennae Butterfly fairy cakes Mokes 24 expeckes FOR THE CUPCAKES 125g (4%02) unsalted butter, softened 120 (40x) caster sugar 2 medium free-range eggs, beaten 2003 (702) quark 250g (902) plain flour 300g (1102) bottied morello cherries, drained, cut in halt TO DECORATE 2 sheets of gelatine 10m! red food colouring 1 tbsp icing sugar 150g (502) quark 1 Pitwat Um ove Wo 1SCIGe Mak 4. Place 24 pe canes in two ruin tin. Beat the butter wth the sugar unt pate and flfyAdd the eg and quar then mix wel. Mix in the flour and baking powder Quickly bea. unti wellcombined. Michail ‘ofthe cheris into the batter reserving the rest for decoration 2. Spoon the batter into the paper cases Bake inthe oven for 110-15 minutes, unt golden and springy. Coo! on a wire rack 3 To decorate soften the gelatine in cold water Purge the reserved cherries witha hand-held mover Squeeze out the {geltne and warm gently in mall saucepan with 2 thep cherry purée and the red food colouring 4 Take the saucepan off the heat and stiri the remaining purée. Stir in the ing sugar and quark Cut. cle fom the top ofeach cupcake then cut each ce in half Spread the chery quark orto the top ofthe cupcake hen press the ct havesirto the cream, ene Capeaheneaven 4Fuw ZY Fancy cupcakes Carrot cupcakes with cream icing Makes 15 cupeokes FOR THE CUPCAKES ‘2 medium free-range eggs, beaten 175g (602) caster sugar 150m ($f o2) sunflower oil 200g (For) self-ralsing flour 2 tsp mixed splee 1 tsp ground cinnamon 2 carrots, peeled, coarsely grated 1 tsp vanilla extract finoly grated zest of | orange FOR THE CREAM ICING ee em 225g (802) icing sugar, sifted 2 tsp vanilla extract 2-3 tbsp very hot water ‘To DECORATE ‘edible lowers, eg borage, cornflowers, ete 4 Qupeaion eave vme2 Preheat the oven to 180°CiGas Mark 4, Pace |5 paper cases in muffin tins Put the epee ugarand of ina lage Dow! ane best together with an electri whist for 2-3 mutes, ntl igh sad ty Gently fold inthe flour spices grated carrot. vanila extract and orange zest. unt thorough combined Spoon the mixture into the paper cases and bake inthe oven for 20-25 minutes unl welrien and golden brown. Place on wire rack to cool completely For the cream icing, beat the cream icing sugar and vanilla ‘together withthe ot water uni thick smooth and spreada Spread some ofthe cing an top of each cake and deco with edibe flowers,Battenberg cupcake with rose buttercream Mokes 12 epeckes 225 (80) self-ralsing flour 1754 (6) caster sugar ‘44sp almond extract 2 medium free-range eggs 100m! (3% ox) plain yoghurt 175g (602) unsalted butter, melted Pink fo0d colouring yellow food colouring FOR THE BUTTERCREAM 50g (12/02) unsalted Butter, softened 100m! (so) double cream Yel tsp rose water 350g (1202) ting sugar . pink food colouring y © 7 Preheat the oven to 180°C/Gas Mark 4. Place |2 paper cases in 4 2-hole muffin tin Miche Nour and sugar together ina lage mixng bow Beat together the eggs almond extract and yoghurt ina jue ‘then pour into the dry ingredients along wth the meted barter Me together unt jst combined. Puthalf ofthe ivture into a separate bowl. Colour one haf with afew APOE pink food colouring and the other half wih yelow food ealourrg. Divide the pink mcure between the paper caes,then spoon the yelow miature ontop. Bake inthe oven for 20-25 mcures, ‘uns en and Fem to the touer, Remeve From the oven and leave to cool for 5 minutes inthe tn, then pce on aire rack 10 coo! completely For the buttercream, best the buterin a bow untl soft and ‘rear. Beat inthe eream and resewater unt blended Siti the cing sugar and beat unt emocth Sal through afew ‘drops of pink colouring to phe a marbed effec using a coca slice or skewer Spoon the Bulerreary no ping ba a pipe generous swit on top of exch cake,Fuw ZY Fancy cupcakes Banana bee cupcakes Mokes 12 expcokes FOR THE CUPCAKES 250g (902) solf-ralsing lour 2 bsp light brown sugar 50g (12402) unsalted butter, melted 2 small ripe bananas, mashed 2 medium free-range eggs, beaten 2 tbsp clear honey 5 tbsp whole mit ‘To DECORATE 225g (80x) yellow sugarpaste 2 tubes of brown piping gel 2-3 tbsp clear honey 2 17-hole main tin Put the flour sugar butter ane bananas in ‘bow and mx together unt combined, 2 Wis together the eggs honey and mil ina separate ‘then str into the other ingredients, ul ut blended. Spoon the mixture into the paper cases and Sake inthe oven for 15-20, mires, unt sen and frm to the touch. Coal ona wire rack 3 Gently warm the honey and spoon a ite over ea For the bees, divide the sugarpaste into |2 equa ach and set aside forthe heads Ro remaining larger pleces between your palms to form the body shapes, Rol the smaller pieces into balls Place the bodies on the cupcakes and attach the heacs witha chb of hone offa ema piece from 5 Pipe sips on the bods, and faces on she heads with brown ing gel Atach two faked amonds to each body to form 46 Qupoahon tay EN Voume2 Blackberry cupcakes 2 4 Makes (2 cupcakes 225¢ (G02) self-ralsing flour 175g (602) caster sugar 3 medium free-range eggs {00mt (21) plain yoghurt 175g (602) unsalted butter, melted finely grated zest of | lemon FOR THE FROSTING 50g (12402) unsalted butter 00m! (3A ox) double cream tsp vanilla extract 350g (1202) icing sugar To DECORATE 110g (402) blackberries Preheat the over to 1B0%CIGas Mark 4 Place |2 paper cases in hole muffin tin Mix the flour anc Beat the eggs n a separate bow! with the yoghurt. then pour into the dry ingredients along with the melted butter lemon zest Max together unt just combined 1 bake in the the tng then pce on a wire For the buttercream, beat the butter unt sft and cream inthe cream and vanil, uti blended Stn the icing sugar and beat unti smooth, Spoon into piping bag and pipe a generous sion top ofeach cake. Chop | 10g blackberries and scatter Cover the cream, sprinking ary speake 100, Pace ole blackberry on top ofeach cupcake to fnincluding decorations, sprinkles, \ cases and equipment for all x occasions to give your cupcakes ‘ ‘Cue cake the wow factor! = VRE Baer NGS. Va eee ACK Bro, “y ‘ alae ‘We mix it Wright, so you can bake and take the credit. G RWRIGHT & SONS LTD, Ponders End Mis, Enid, Middlesex, ENS AT ‘Website: wv wrighsfiourco.uk Home Baking Club Freephone: 0800 084 0100 vam Qupeaboneaven 47Spring flower cupcakes Moles 12 cupcakes | large free-range egg 10g (402) caster sugar 150mi (S102) whole mille 1 tsp vanilla extract , "og (40%) unsalted butter, melted and cooled 225g (802) plain flour | tbsp baking powder , ‘A tap sale 2008 (702) icing sugar 1 esp lemon julee 2-3 tbsp water {green food colouring seing sugar 250g (902) white: 250g (902) pink sugarpaste 2508 (902) yellow sugarpaste Preheat he oven to 200°CiGas Mark 6. Pace |2 paper cases ina I2-hole mula ta, Beat the eg in a mixing bow, then beat in the sugar mitcand vanila. Gradual beat n the butter url everything is thoroughly combined, Sin the flour baking powder an sat then str quickly unt just combined. The mcure wl be rmx. Pur the madure into the paper cases and bake in the oven for about 20 minutes unt risen and golden. Remove from the Coven and leave to €00) in the tine for 5 minutes then place on ‘a vire rack to cool completely. For the icing ft the ing sugar into a bow and gradual stir inthe lemon juice and waver unt smooth and thick Add afew ‘drops of green colouring and stir uti srocth. Spoon the icing onto the cupcakes, spreading into a lawer Shape, Lene t set Forthe decoration, roll out the dtferent coloured sugurpastes separately on a surface Ighlly dusted with ing sugar Cut out flower shapes from all three ofthe sugarpastes using Wo afer sized sugarpase Nower cues Dampen the base of large flower with a litle water and attach tothe ing. Dampen the base ofa smaller flower and 0p flower Attach otrer flowers 10 ‘of the cupeaee on ther cam, Place a tiny bal of atkemace colour sugarpaseih the middle of each lower, “Red velvet cupcakes ‘Makes 12 copcokes FOR THE CUPCAKES 150g (5402) easter sugar {603 (202) unsalted butter 1 medium free-range egg, beaten 20g (102) cocoa powder 20m red food colouring 1 esp vanilla extract 120m! (402) buttermilk 150g (5/02) plain flour ‘A.tsp biearbonate of soda | tsp white vinegar FOR THE TOPPING ‘A vanilla pod, split in half lengthways, seeds scraped out 125m (4% 02) whole mile | free-range egg yolk 30g (102) caster sugar 1-2 tsp cornstarch 15omt (St ox) double cream 24 mini heart-shaped biscuits red currants Preheat the evento 170°CiGas Mark 3, Pace 12 paper cases ina [2-hole mufin tn Beat the butter and sugar togetherin bow ut igh and ui: Add the egg alte at atime and beat together wel Mix the vanila cocoa powder and red fead colouring together in a separate mixing bow to make a paste. Add the butter and sugar modure, then combine wel ‘Add the flour and buttermilk followed by the vinegar and bicarbonate of soda Mix together wel ‘Spoon the mixture into the paper cases and bake in the oven for 20 minutes Test with a wooden toothpice fit comes out clean. the cupeakes are dane. Cool on a wire ack. For the tapping, bring the mil and vanilla seeds and pod ta the boll in a smal saucepan Take off the heat and remove the pod, Ina bow,best the ege yolk withthe sugar unt creamy tren beatin the cornstarch Slowly sti the warm mikinto the eps yok then pour the igi backinto the saucepan. Str the vanila cream over alow heat nti it thickens do not boll Cover with cgi to prevent kn forming, Leave 10 coal Whip the cram in a separate bow unt sti then fold into the ‘anlla crear To serve, top the cupcakes withthe vanil cream, then decorate with two heart-shaped biscuits and a couple of, red currants etme 2 Cupcake neaven 49Fun Z Fancy curcakes Peaches and cream cupcakes Moles 12 eupeokes FOR THE CUPCAKES ‘754 (2402) unsalted butter, softened 175g (602) caster sugar | large free-range egg, beaten ‘4 tsp vanilla extract 175ml (6102) plain yoghurt 175g (602) plain flour % tsp baking powder % tsp blearbonate of soda 1 pinch of sate | large peach, pecled, stone removed, diced FOR THE BUTTERCREAM ‘10g (402) unsalted butter, softened 250g (902) ling sugar 2 thsp peach juice 1 ebsp single cream ‘To DECORATE 12 peach stices 1 Prenet the oven to 180°CIGae Mark 4, Pace 12 paper eates ina "-hole bur tn. Beat he butter and sugar ogethe ina bowl nti {fy Beatin te eps ard varia. Strin the yosrurt. unt blended 2 Sit.in the dry ingredients and fold in get Fald inthe peach. ‘Sposn into the paper cases and bake in the oven for about 120 rinutes, ur godden and risen, Coolin the tn for S minutes, then pice on a wie rack to coal completes 3 For the buttercream beat the butter unt sof and cesry.Sf ‘the cng sugar and ber wel Bet inthe peach juice and cream. Pepe srs of ream on each cake, then top with a peach sie, 50 Cupeakioweaven volum2 Strawberry daisy cupcakes Motes 12 upeckes FOR THE CUPCAKES 140g (602) unsalted butter, softened 140g (S02) caster sugar 85g Gor) polenta 13 medlum free-range eggs, beaten 140g (S02) plain flour | esp baking powder 1 tbsp whole mit 1 esp vanilla extract 110g (4oz) strawberries, chopped ‘To DECORATE 200g (702) icing sugar 2-3 thsp water pink food colouring 12 white sugar daisy toppers pink chocolate swirls 1 Preheat the oven to I80°CIGas Mark 4, Place 12 paper case in a I2-hole muffin tn Beat the butter and sugar a mixing bow Unt pale and igh Add the polenta and best unt combined. 2. Beat nthe eg alitle at atime, untl wel-biended Si inthe flour and baleng powder then str ity unt just combined Stir in the mik and vail folowed by the strawberries 3 Spoon the micture ino the paper cases and bake inthe oven for 20 mutes ntl golden rien and arngy to touch, Coola the ‘infor S minutes then place the cakes on a wire rack to coo 4 Mocthe cng sogarand water together na bow) ut sect Sie inafew cropsof prk clourrg then spread over the cakes Sprie cover plenty of chocolate si then top with a sugar daisyAdvocaat cupcakes 25g (102) cocoa powder 100m! (31 62) boiling water 50g (12402) unsalted butter, softened 100g (3402) lighe brown sugar 1 medium free-range eng, beaten 75g (2%) plain flour ‘tsp bicarbonate of soda 1 pinch of baking powder 220ml (8A 02) double cream 3 thep leing sugar 6-7 thsp advocaat 140mm! (5A 02) double eream 2003 (702) plain chocolate, {60% cocoa solids, ehoppe Preheat the oven to 190°CIGas Mark 13 [2-hole mulfin in. Whee ne cocoa and 2 paper cases Beat the butter and sugar together ina al. untl ght and meat then beat in the Sift in the flour baking seda and baking powder then fold se mitre into the paper cases and bake inthe oven for 15-20 minut er from the oven and leave to cool in the sdvocaat cream, vi and pipe g-heat the cream in apan and bring to Remove the pan from the heat and add the choc Whik unt the chocolute s complete meted Allow to cool Careful s900n the chocolate over the top ofthe advocaut cream and leave tose Vesume2 HEAVEN 5IFuwZ Fancy cupcakes Mini cherry cupcakes Moles 24 eupeokes FOR THE CUPCAKES 75g (202) unsalted butter, softened 75g (2Ho2) caster sugar 2 medium frees 75g (2%o2) selt-ralsing four 75g (2vex) glacé cherries, chopped FOR THE TOPPING 18 (402) leing sugar 2-3 tsp hot water ‘To DECORATE 24 whole fresh cherries 1 Prehest the oven to 180*C/Gas Mark 4. Pace 24 paper cases ina 24-cup ri rain th Beat the bute arc ugar together ina bow, unt ight and fui. Gradual add the eggs. 2 tle at ime and beat wel 2. Sit in the flour and gently old into the minture. Stir inthe mond extract and cherries 3. Spoon the mixture nto the paper cases and bake inthe oven for 12-15 mines, unt golden and springy 70 the touch Place con aire rack ta coo) 4 For the topping sit the icing sugar into a bowl and stn ‘enough hot water to male a tck cing Spread a litle ing on ‘each cake and top with a fresh cherry 52 Cupeakioweaven volun2 Monster cupcakes Mees 12 eupcokes FOR THE CUPCAKES 110g (40x) unsalted butter, softened 110g (40x) caster sugar ‘2 medium free-range eggs, beaten 175g (2%02) selt-rising flour 25g (Lez) cocoa powder ‘TO DECORATE 6 green fizzy jelly sweet strips, cut In halt :250mI (9A 02) wh 24 red cireular sweets 124 110g (402) chocolate, cut into small thin slices mixture sweets 1 Preneat the oven to 180°CiGas Mark §.Place 2 paper cases In a | hale mln tn. Conan tha butter and sugar together 9 a bow ut ight and fu Gradually beat inthe eps a ile atatine. 2 Sift the Nour and cocoa then gent fold into the mixture. Spoon into the paper cases and bake in the oven for 15 muses, unt wellsen and frm tothe touch Remove from the tin and pace on a wire rack to cool 3. To cecorste, whisk the cream unt thick then spread on top of the cooled cupcales. Pace a gren jel strip atthe top ofthe cupcake as har; two red sweets as eyes. a doy mixture as a nose and chocolate sees ae a mouthCUPCAKWSSudulgentcurcakes Espresso cupcakes with mascarpone cream 4 FOR THE CUPCAKES 110g (03) sot ing our 14 tsp baking powder 110g (402) light brown sugar 110g (402) unsalted butter, softened 2 medium free-range eggs, beaten 1 ehsp cold strong black coffee FOR THE MASCARPONE CREAM 175g (60x) unsalted butter, softened 350g (1202) leing sugar 225g (802) mascarpone ‘To DECORATE 8 tsp instant coffee powder CiGas Mark 4 Pace 12 paper cases in ne flour and baking powder into a mixing bow then sir in the sugar and butte est inthe eggs and caffe, beating until wellcombined Spoo them 0 the paper cases, then bake inthe oven for about 20 mines, ntl sen and springy tothe tourh, Remove from the oven and leave 0 Coal n the tins for minutes, then cool complete mascarpone crea best the butter uti soft. then sft fr Gradual bext in the mascarpone ur! smooth and ereany Spoon alittle mascarpone cream on top of each cake and Sprinkle with instant coffee powder to fish EAVEN Volume 2 Lemon meringue cupcakes FOR THE CUPCAKES 10g (402) unsalted butter, softened 10g (402) caster sugar 2 medium free-range eggs 8 (402) se! ralsing flour rated zest and julee of I lemon FOR THE MERINGUE 2 free-range egg whites "og (40x) caster sugar To DECORATE temon 1 Preneat the oven to 180°CIGas Mari 4. Pace 12 paper cases ole muffin tr, Crea the hy and ‘ime, and best uni ful ncorporsted ire Fold in the flour and lemon zest and jue a ming bow 2 Add the inzo the mi ntl wel-co Bake inthe aven for 2 inthe tn 4 Heat the gel tot highest setting For the meringue, whisk the egg whites unti soft peaks form. Gradual add the sugar whisking continuously. untl sti peaks farm ane ures and cover the cupcakes and form into nd 1 meringue is tinged pele pare thin the meButterscotch chip cupcakes Mokes 12 cupcakes FOR THE CUPCAKES 225g (G02) plain flour 0g (4ox) caster sugar 2 tsp baking powder 1 medium free-range eng, beaten 150mm (5A 02) whole milk ‘50m (191 02) sunflower oil 1 esp vanilla extract 55g (2ox) butterscotch chips FOR THE VANILLA FROSTING 300g (1 10x) icing sugar 225g (802) unsaited butter, softened | esp vanilla extract 2 thsp single cream ‘To DECORATE butterscotch chips 1 Preheat the oven to 200°C/Gas Mark 6, Pace I2 paper cases in 4 |2-hole muffin in the flour sugar baking power and st into.a mixing bow, 2 Whe together the eg ik, il and vail in a jug St into the ry ingredients along with the butterscotch chipe and mic *ogether unt cornbred, 3 Spoon the mixture nto the paper cases ard bake inthe oven for about 20 minutes until golden and rzen. Cool in the tn for 'S minutes. then place on a wire rack to cool complete 4 For the frastng sift the ing sugar into baw Beat in the burter and beat or whisk url very smoth Beat nthe vanilla and | thsp cream the micure isto sti beat in the remaining cream, 55 Spoon the frsting ito a ping bag and pipe ontop of the ceupcakes, Decorate with butterscotch chips ume Cupeakeneaven 55currant cupc tag liydt(enCe Wedding Aerylies 2 Ci kk “ : Freephone 0800 8171418 sslos@weddingacrylics.co.ukBee-sting cupcakes Makes 4 cupaates FOR THE CUPCAKES 275g (1002) plain flour 2 tsp baking powder 1 tsp baking soda 2 tbsp cocoa powder 1 medium free-range egg 130g (4Mo2) caster sugar ‘80mi (3102) vegetable oll 300m (111103) buttermilk FOR THE FILLING 100g (3%s0r) full-fat cream cheese 2 bsp leing sugar ‘A tsp grated lemon zest 1 tsp vanita extract FOR THE TOPPING 1 tbsp honey 100g (ox) caster sugar 100g (302) flaked almonds 38 O. fee weAVEN Volume 2 Preheat the oven to 1BO°CIGas Mark 4, Grease two muff tne Mic the flour wth the baeng povicer making 20d and cocoa poveder in a bow ag ina separate mixing bout then best inthe sua paper case Bake in the oven for |2-15 minctes:Test with a wooden toothpick ft comes out cean the cupcakes are cooked, turn out and cool completely on a wire rac Ferthe fling beat the cram cheese in a bowl vith te ing sugar lemon zest and vara extract sugar together in a small jar heat Stiri te flaked almonds and keep warm over avery law heat saucepan over a low to me 12 cupcakes in half hon Spread some ix onto the battom hales then replace tap hale ofthe cakes Spaon the honeyed almancs on top, then leave to coo! completeMaple and pecan cupcakes ‘Mees 12 eapeckes FOR THE CUPCAKES 110g (402) unsalted butter, softened 55g (or) light brown sugar 100m! (SM o2) maple syrup 2 medium free-range eggs, beaten 110g (402) self-ralsing four 55g (20x) pecans, chopped FOR THE FROSTING 3 tbsp unsalted butter 13 tsp maple syrup, plus extra for drizzling 125 (4403) icing sugar 12 pecan halves, to rate 1 Preheat the oven to 180°C/Gas Mar 4. lace 2 paper cases in [hole min tn Dest the butter and suger amy; then beatin the maple syrup and a mixing bow url ‘mix thorough uri wel-combined, 2. Beatin the eggs alte at a time, untl blended Sit the four into the mocture and gently stiri, together wth the pecans, Uunel evenly dstrout 3 Spoon the mixture into the paper caves ané bake inthe oven fer 15-20 minutes. untl goer and risen, Cool in the tns for SS minutes then pace on a wire rack to cool complete. 4. Put the pecan haves on a bang tray and place in the oven f 5:6 minutes. unt ight toasted Set asde to cool 5 Beat the butter and maple syrup ina large bow unt soft and crear, Sift in the icing sugar and beat unt pale and fu {6 Spoon the frosing into a piping bag and pipe a swirl on top upeake, Pace pecan haf on top ofeach ake and with maple syrup to fh Tiramisu cupcake 2 Mokes 12 cupcakes FOR THE CUPCAKES 110g (402) unsalted butter, softened og (402) light brown sugar 110g (402) self-raising tour 1 esp cocoa powder | tsp espresso coffee powder 2 medium free-range eggs 2 tbsp milk FOR THE TOPPING 300m (1111 ox) double cream 2tbsp 4 thsp cocoa powder ing sugar, sifted Preheat the oven to 180"C/Gas Marc 4, Pace |2 paper cases, ina [2hole main tn Beat al thecal ingrecintstogather in 4 ming Bow unt smooth and creamy Add more mk the miureis to sti ‘Spoon the modture int the paper cases and bake in the oven for 18-20 minutes, unt springy tothe touch. Remave fram the coven and lenve to coo! for $ minutes in the tins then place on For the topping whisk the cream and icing ug 2 bowLuntl thick Spoon into a piping bag and pi the cakes in small blobs St before serving, poaheneaven 9 vesune 2 2Sudulgentcurcakes Blackforest cupcakes Mokes FOR THE CUPCAKES 110g (402) unsalted butter, softened 10 (402) caster sugar 2cupeakes 5g (201) selt-ralsing lour 1253 (Lez) cocoa powder | pinch of baking powder 2 medium free-range eggs 3-4 tbsp Kirsch FOR THE CHOCOLATE FROSTING 120g (402) plain chocolate, 60% cocoa solids, coarsely chopped 150g (S02) unsalted butter, softened 160g (602) leing sugar, sifted 1 tsp vanilla extract FOR THE DECORATION 12 cherries with stalks feing sugar © Cupeahion eaven vouame2 6 co¢on, baking powder and eggs ina large mixing bowl un fended Spoon the modure into the paper cases and bake inthe ‘oven for 15-20 minutes, untl wel-risen and fiem tothe touch Remove from the oven and coo) in the tn for about 5 mins, en place on a wire raccand leave to coo) completly Perce the cakes with a skewer and carfuly pour about a teaspoon of krsch over each cake Forthe chocolate fostng met the chocolate in a heatproof bow aver a pan af smmenng (net boing) water Remove fram ‘the heat and alow to coo) to room temperature Best he letric whise Sif inthe king sugar and ffi then beatin the vanila Ad incorporated. Cou whiing unt emooth, rosing into a piping Dag and ps in bow unl smooth and creamy with an igtand iron top of le icing sugarCrema catalana cupcakes ‘Moles 12 eupcokes FOR THE CUPCAKES 175g (601) unsalted butter, softened 175g (602) caster sugar {esp vanilla extract 4 medium free-range egg, 175g (602) self-raising four 2 tsp ground cinnamon ‘To DECORATE 225g (Bor) caster sugar 4 froo-range ogg whites esp salt 225g (Bor) unsalted butter, softened 56 tbsp caramel syrup, Preheat the oven to 180C/Gas Mark 4, Pace 12 paper cases in 2 [2-hole muffin tin Cream the butter and sugar together in ‘a mising bow unl ignt and fy Strn the vanla. Gradual beat inthe eggs eating well Stn the flour and cinnamon, then gently fold into the mare ‘ns combined. ‘Spoon into the paper cases and bake in the oven for 20 eirutes unt golden and risen Lene inthe ts for ‘5 minutes, then place on a wire rack o cool complete. For the decoration put he suarege whites and sa into a hheatoroot bow! over apan of serering water Whislarg consarth, ‘cook ntl the sugar has desoved andthe mitre warm. Remove the bow fom the heat Whisk the mcure with an electric whisk on a high speed unl it forms st (but not dy) ‘peaks Continue beating unt Muly and cooled This wil take about 7 minutes in total Gradually whisk nthe butera tle at ate, beating wel afer ‘each addition. Continue whisling unt the mixture is thick this shuld be about 3 minutes. ‘Spoon the topping ontop ofthe eaes Drizzle wth caramel syrup just before servingJaffa cake cupcakes kes |Z cupcakes 2 medlum free-range eget 160mt (602) whole milk 175g (2%02) melted butter 225g (807) plain flour 75g @2%ox) caster sugar 1 esp baking powder ‘Asp sale {8 thsp orange Jam or marmalade 150m! (5M 62) double cream 150g (502) plain chocolate, 70% cocoa solids, el Capcabeie ven skCoffee and pecan cupcakes ‘Males 12 eapeckes FOR THE CUPCAKES 175g (602) self-raising flour 175¢ (602) unsalted butter, softened 175¢ (602) caster sugar 2 medium free-range eggs 445ml (11M ox) espresso coffee 175g (2102) pecans, chopped FOR THE COFFEE FROSTING 110g (402) unsalced butter, softened 200g (702) leing sugar 50mi (1%f| 02) cold espresso coffes DECORATION 12 pecan halves 1 Preheat Une ove to 180°CIGas Mark A. Plate 12 paper cases ina I? -hole mafia tin Whisk the lr buter sugar and eas together in a large bows nel wel-combined. 2. Stiri the cofee and pecans until evenly mined, then spoon “the mitre into the paper cases Bake inthe oven for about 15 minutes, url risen and rm to the touch, 3. For the coffee fostng beat the butter na bow unt ligt and ff Sittin the cng ugar then beat well util pale and light. 4. Add the cofee and mix well Spread the frosting over the top cof eac cake and press a pecan halon top Coffee-caramel cupcakes Moles 12 cxpeckes FOR THE CUPCAKES 125g (4%02) unsalted bute 125g (402) light brown sugar 2 tsp coffee essence 2. medium free-range eggs 300g (1102) self-raising four 125m (4A ox) whole mile 130g (4%02) sott toffees, chopped ‘To DECORATE 200mm! 10%) whipping cream |-2 tbsp icing sugar 100g (202) plain chocolate, 70% cocoa so! roughly chopped 1 Praheat the oven to I90°CiGas Mark 4. Pace 12 paper cates in 41 12-hole muffin tin Best the butter and sugar togeter in 4 mixing Dowd unt ign and fy Stirin the cofee essence. 2. Beat inthe eggs one at tine, mining well between each one ‘Add the flour and mi then mx gery unt ust ncorporated The mire wil be sight lumps. 3 Spoon the mixture nto the tns to hail them. Add afew pieces of tafe then add mare mixture on tap and aake inthe ‘ven for about 20 minutes, unt firm and risen. Remove from ‘the over and leave to cool in the tin for 5 minutes then place (on a wire rack to cool completely 4 To decorate, whise the cream and cng sasar together in bow unl thick Spoon on top of the cupcakes, then sprinkle with chopped chocolate to decorate, eume2 CupeakentavenSodualgontcurcakes Boston cream cupcakes Mokes 12 expeckes FOR THE CUPCAKES 150g (5402) unsalted butter, softened 300g (I 102) caster sugar 1 tsp vanila extract ‘6 medium free-range egg yolks 13503 (1202) plain flour 2% tsp baking powder ‘atsp sale FOR THE CUSTARD FILLING 220ml (8M 02) whole milk 2 thsp cornflour 3 free-range egg yolks 175g (202) caster sugar | tbsp unsalted butter 1 tsp vanilla extract 1 pinch of sate FOR THE CHOCOLATE TOPPING ‘40m! (Sf 02) double cream 2008 (7o2) plain chocolate, 60% cocoa solids, roughly chopped 4 Qupeahion eave veume2 For the custard filing whisk together ha the mil with the comstarch ina bow unt smooth Add the egg yolks and whise ntl blended, Set aside. Combine the remaining mil with the sugarin a pan and bring ‘to the bol over a mecium heat siring occasional, Remove from the heat and whisk the mi mocure into the egg yok rmodure. Return the panto the heat ad bring to a boi. Smee gent for | mingte, whisking constarty unt its slghly thickened, Remove the pan forthe heat and nbik nthe bute aril crac. and sot Transler the mocure to a bovd cover and refgerate for atlas. 2 hours unt thickened and completely cook Preheat he oven to 180"CIGa5 Mark 4. Grease 2 muffin tis Beat he butter and sugar together nia bow with an electric wrist unt ght and fi. Gradually best in the vanila and es yolks unt the mace is smooth, Gradually whi inthe Nour balong power ang sat thea beat until smooth Set aside 400ml ofthe mixture. Spoon the remaining micure ingo the mufirtis Make a sgh wel inthe centre ofeach filed min tn uzing the back ofa teaspoon. Add about 2 thip custard filing tothe well Completely cover the filing swith reserved mitre Bake in the oven for 20-25 minutes, unt the tops are golden brown and set Remove fom the oven and cool n the tins for 1 minutes. Remove fom the tins and place on a wie rack to coal completely. Forthe topping, heat the cream in a pan and bring tothe bol Remove from the heat and ade the chocolate. Whise until the chocolate & completely meted Alow to cool and theken. Spread the chocolate topping over the top of each cupcake snd ewe 10 2,Recreate cupcake: ate Ter See eer eee thickened, Remove from the heat hf gmGuinness cupcakes Mokes 12 capcotes Fon THE CUPCAKES om (4 ox) Gunness 110g (4ox) unsalted butter, softened Sig (1%) cocoa powder 1 medium free-range est 75m (208) soured cream 110p Gx) plan four 2254 (on) caster sugar 1 ep blearbonata of soda 1 pinch of sat ro DEconaTE 2000 7) double eream rerina pan and heat genty Wise inthe conoa, unt blended. reat and alow to coo Preheat the oven to 180°CIGas Marc 4, Pace |2 paper eases in 4 |2-hole muffin ti Whi together sg and soured cream in a mixing bow Gradualy vtiskin the Guinness mocure, nti blended Sit the dry ingredients and genty fold in ‘Spoon the mocure kes and bake inthe oven for 20-25 minutes, nt fem and lewe 0 coal in ns Remave frm the oven and in for § minutes 12 coo) complete decors mn each cake top of x Pace ar Vesume2 WeAvENSodualgontcurcakes Toffee cupcake Mokes 12 expeokes FOR THE CUPCAKES 225g (Bor) plain flour 10g (402) caster sugar 2 tsp baking powder Inch of sae | large free-range egg, beaten 150mt (Sf 02) whole mile 50mt (12 2) sunflower oit 1 tsp vanila extract FOR THE TOFFEE CREAM 10g (402) caster sugar 2 thsp water inch of sae ‘400m! (14 02) double eream FOR THE CARAMEL SAUCE 250 (901) caster sugar 4 thsp water 150m! (Sf 02) double cream 50g (12402) unsalted butter 12 sultanas, to decorate 68 Qupeaheneaven voume? Preheat the aver to 200°CiGas Mark 6, Place 12 paper cases in 2 | 2-hole mufin tn Sf the flour sugartbaking powder ad sat inco.a mixing bow. ‘Whisitogetner the egg mil ol and vail in a jug Stiito the Gry ingredients, ntl combined. Spoon the mature into the paper cases and bake inthe oven for about 20 minutes unt goiden and risen. Cool inthe tn for 5 minutes then place on a wire rack to €o0l completa For the toffe crear heat the sugar water and salt ina pan ver a medium beat sirring once, unt the sugar has dissolved, Continue cooking but do nt sir until he sugar tums golden amber Remove from the het. Siowly pour the cream into the pan ~ be carefl as # wll splater Heat gent seing unt combined, Pour the toffee ream into a ming bow and leave to co9..Chil for about 40 minutes until cod string eccsionally Forthe caramel sce, pu the sugar irto a heay-based frying pan and str inthe water Heat gery tng the pan (do not stir cor the sugar wil erytalise), unt the sugar has dizoWve, Irereage the heat and bubble for 45 minutes, unt golden brown, Remove from the hest and carefully stir in te cream and banter Pour into a jug or baw and leave 19 cool ‘Whisk the toffee cream unt soft peaks form Pipe onto the cold cupcakes then dzale wth caramel sauce and top with asuitanaPineapple upside-down cupcakes FOR THE CUPCAKES 55g (2ox) caster sugar 55g (202) unsalted butter, softened | medium free-range egg, separated 110g (40x) self-raising flour 4 thsp unsalted butter 7 tsp caster sugar 44508 (1602) tinned chopped pineapple 1 ebep Kirsch ‘To DECORATE 200m (78 02) whipping cream 1 tbsp leing sugar 12 glacé cherries 1 Preheat the oven to |80°CIGas Mark 4, Pace main tn 2 paper cases in rin a pan 13 Remove from the hest Drain the juice from the pineapple (reserve the juice). then 4 Fe ur cupcakes, beat the butter and sugar tg Tight and hh, Gradual beat 5 Sitin the flour and gent str into the mature. Sin 7 top ofthe pineapple inthe cases then ake inthe oven for about 25 mints, uel golden and risen, Colin the tne minutes then pace on a wire ac 10 c00) completely, Once cool remave the cases and tum the cupcates upside down so the pineapple i at the 8 Whak the cream and icing sugar together ina bow ntl thick Spoon or pipe the tam on top ofthe cakes ane decor Vesume2Sudulgoutcurcakes Buttermilk cupcakes with figs and walnuts Mokes 12 cupcakes FOR THE CUPCAKES 225g (Box) castor sugar 225g (Bor) unsalted butter, softened 3 medium free-range eggs, beaten 225g (802) plain flour 2 tsp baking powder I pinch of sale 225ml (BM ox) buttermilk 150g (Son) fresh figs, chopped 100g (3:02) walnuts, chopped ‘TO SERVE dulce de leche oven to 180°C/Gas Mark 4 Place 12 paper 1 [2-hole muffin tin Beat the butter and aupar in a mixing bow nti ght and ly Gradual beat ss unt blended 2. Sin the dry ingredients and gently sicieto the mixture along wth the battermil unt ust combined: The misture will be slehtl lumpy Stir in the igs and walt 3. Spoon the mixture into the paper cases and bak inthe oven for about 25 minutes unt golden and rise. Remove from the oven and cool n te ta for 5 minutes then pace on a wire ack to cool completely, & cakes 4 To serve spoona ite & 70 Qupeaheon av en Voie Iced chocolate cupcakes Mokes (2 cupcakes FOR THE CUPCAKES 180ml (6 ox) water 80g (302) unsalted butter, softened 1 esp 90g (Sox) caster sugar 225g (802) plain flour 3 thsp cocoa powder 5 thsp whole milk 1 tsp blearbonate of soda 1 tsp vanita extract FOR THE ICING 150g (502) icing sugar 2 thsp lemon julee candied lemon peel, chopped Heat the water butter syrup and sugar ina an, the bod and cook for 3 minutes, without stering. Remove from the heat and allow to cool Preheat the over to 1B0"CiGae Mark 4 Pace |2 paper cases in 2 I2-hole mufin tin Sift the flourand cocoa into a mixing bow, Gradually add the cooled syrup tiring unt well-mixed, Moc together the mil and bicarbonate of soda and sirinto the cocoa micure wth the vada Spoon nt the paper caces and bake foe about 20 minutes unt frm and sen, Cool int for 5 minutes, then place on a wire rick to coo! complete Fer the icing ft the icing sugar into a bow and str inthe lemon juice. Gradually beatin just enough water to make a thin ing Spoon ever the cakes, allowing to run down theses. Decorate wth candied lemon peel, ten leave to setJasmine and orange cupcakes ‘Mokes 12 eupcokes 1 Put the mikinto a saucepan Splitepen the tea bags and add ron THe curgaces the cores tothe mk Hest ge and rao he bok = over the pon and simmer very genty for 20 minutes ‘80mm (381 oz) whole milk 2 jsmineten bags 2 S72” the KIBO ie reserving the tea leaves Ma the ik Lup to 80m, fricessay. 10g (402) unsalted butter, softened 4 Preheat the oven to |80°CIGue Mark 4, Place |2 paper cases 150g (Sox) easter sugar in 3 12-nole mui in. Best the bur and sugar together large tree-range eggs mibcng bow unt ight and Muff, Gradual beats te eggs, ntl blended. 200g (702) self-rasing flour ange ING 4 Best inthe flour strained mi and the reserved te leaves unt iin the orange zest Ss baure ito the paper eases ard bake inthe over figs) whipping cream fa 99295 mints, tl firm and risen. Cookin the tins for range sliees 5 minutes, then pace on a wie raccto coal comple:ey 6 For the topping whisk the creamin a Bowl unl thik Spoon ‘nto a pipng bagand pipe a svc on top of each cake. Pace the ‘orange sices onthe cream to decorate 1 -@ finely grated zest of 1 FOR THE To! 200m! © \esme1 OapcaheesCupcake boxes, decorations 2 G& accessories for very special cupcakes! 6.34 www.littlecupcakeboxes.co.uk 0845 230 7242 Let us be your AMERICAN CONNECTION. forthe best slecvon& Fest aly a The World of Decofating at Your Fin encanto Pa pn Line 4801 SUPA UCSERCOCCCUEUCMD er va ag, em rasme — feo Aven Volume 2CUPCAKESFuntt Nut cupcakes Apricot and ginger cupcakes Makes 6 cupcakes FOR THE CUPCAKES 150g (Sox) plain flour | medium free-range ex, 50g (1%02) caster sugar }Om! (41102) whole milk 50g (1%402) unsalted butter, melted 1 tsp vanilla extract 10g (402) fresh apricots, chopped FOR THE TOPPING 175g (202) unsalted butter, softened 2 hsp golden syrup 120g (402) leing sugar 175g (2102) stem ginger, chopped 4 Quapeafion tay EN vme2 Preheat the oven to 200°CiGas Mark 6, Pace 6 paper cases in 2 S:hole muffin in Sift the flour baking powder and salt into a mixing bowl ‘Whisk together the egg susng mil butter and vanilla «a ssparte bav Sir into the cry ingredients quid ntl any just combined and stl slighty mp. Gert fold in the apricots. Spoon the misaure into the cases almost to the top then bake inthe oven for 20 minutes ‘About 10:15 minutes ito the cooking time,make the topping by heating the butter golden syrup and ing sugar in a small pan overa medum heat for abour § minutes, url smocth. Stir inthe ginger Remave he cuneakes from the aven and sp200 ‘the miture on top Retum the cupeales to the oven and cook foe a further 5-10 minutes, unt rsen and golden, ‘When the cupeakes ae cooked andthe topping scrip remave from the oven and leave ta coon the tn fr around 5 minutes, Pace on a wire ro cool completeCherry and date gluten-free cupcakes ‘Mees 12 capeckes FOR THE CUPCAKES 10g (402) rice bran 10g (402) ground almonds 1 tbsp gluten-free baking powder 75g (202) caster sugar ‘55g (20x) dried cherries, cut n half ‘55x (20x) medjool dates, cut into quarters 60g (20x) almonds, chopped ‘2 medium free-range eggs {60m (2f 02) sunower 120m! (6A 62) whote milk 4 tsp melted butte 1 Preheat the oven to 180°C/Gas Mark 4. Pace 12 paper cases in a |2shole muffin in Put the nice bran, ground almane’s baking powder sugar cherie, dates and almonds into a mixing bow. 2 Whisk together the eggs, oi mil and buterin a separate bowl ‘hen str into the rice Bran mature. tr together wel, unt ‘roroughy rived 3 Pour the micure into the paper cases. Bake inthe oven for 15-20 minutes. or unl a coca stick inserted into the middle comes out clean. Remove from the oven ard leave to cool inthe tin for around 5 minutes, then place ona wie rack tO cool completely Coconut cupcakes Mokes 12 expeckes FOR THE CUPCAKES 175g (602) unsalted butter, softened 175g (602) caster sugar 2 medium free-range eggs 1 esp vanilla extract 225g (Bor) plain flour sf) plain yoghurt 175g (602) desiccated coconut FOR THE TOPPING 225g (B02) icing sugar 100g (3402) unsalted butter, softened 2 bsp lemon juice ‘To DECORATE | Preheat the oven to BD°C/Gas Marke 4. Place [2 paper cases in |2-hole muffin tin, Cream the buter and sugar together in 8 mining bow unl ight and flu Beat in the eggs and var. 2. Siftin the flour and baking powder then gent fold nto the ‘mixture along wth the yoghurt, until wel-cornbined. Stn the coconut unt evenly citrbuted, 3. Spoon the misture into the paper cases ard bake inthe oven for 25-20 minutes, until golden and sprngy Leave inthe tine for 5 minutes,then place ona wre rack to cool 4 For the topping, beat the bute in a bow! unt fa then sft in the icing Sugar and sr inthe lemon juice Whisk thorough ‘Spoon or pipe a Ite ofthe topping onto each cake, then sprinile with desicated coconut. Leave to set etme 2 Cupeahie ne aven 75Apricots, cranberry and walnut cupcake Makes (2 cupcakes FOR THE CUPCAKES 225g (Boz) unsalted butter, softened 225g (802) caster sugar 4 medium free-range eggs beaten 225g (Bor) self-ralsing flour 1 tsp vaniia essence: 1 esp single eream FOR THE FROSTING 350g (1202) kcing sugar 2 thsp lemon juice 1-2 tsp water FOR THE TOPPING 150g (502) ready-to-eat dried apricots, chopped 120g (402) chopped walnuts 110g (40x) dried cranberries 16 Qupeahion tav EN vume? 1 Preheat the vento 1BO°C/Gas Mark 4, Pace |2 paper cases ina I2-hole deep bun or muffin sn. Beat the butter and sugar ‘together in large bowl untl ight and fu 22 Gradualy beat in the eggs until blended Sit in the flour and bet wel Surin the vans and eream. 3. Spoon the misture into the paper cases and bake inthe oven for 20-25 minutes, url golden and risen, Remove from the ‘oven and leave 1 coo! nthe tin for 5 minutes, then pice on wire rack to coal 4 Ferthe icing sf the feng sugar into a bow and gradually stir inthe lemon juice and water una the mixaure i smooth and ‘thick Spread a thick aver of cing ontop ofeach cake 5. Scatter the apricots, walnuts and cranberries ver the top of teach cake before te icing seis_ Pear and anise cupcakes with star anise Mokes 24 eypcokes FOR THE CUPCAKES 1 tin of pears, 180g drained weight, juice reserved 1008 (30x) plain flour 100g (202) rolled oats 50g (11402) almonds, finely chopped 2 tsp grated lemon zest 1 esp ground anise 1% tsp baking powder ‘Asp blearbonate of soda | large froe-range og, 80g (302) caster sugar 60m (28 02) sunflower 0 150ml ($f o2) soured cream ‘To DECORATE 175ml (248 02) double cream 100g (302) cream cheese 50g (1402) ling sugar 2 esp grated lemon zest 24 whole star anise whole blanched almonds Preheat the oven to 190°CIGis Mark 5. Pace paper cases in 2 12 min fi Drain the pears (reserving the juice). then cut tem into small pieces In a large bow, carefuly mix the flour with the roled ‘ats pears almonds lemon zest ground anise, baking powder and bicarbonate of soda, Light beat the eg in a separate bow Add the sug i soured cream and 80m! pear juice then mix together we ‘Add the dry ingredients to the egg miture and enix jst long fenough to mossten the ary ingredients ‘Spoon int the paper cases and bake in the oven for about 5 minutes unt springy tothe touch Leave to cool inthe tins for 5 minutes, hen place on a wire rack to coo! completes To decorate, whise the cream ina bow, unt hick Mac in the cream cheese, cng sugar 2 tbep pear juice and the lemon zest, then spread ever the cupcakes Fal decorate with sar aise and almonds lune Qupeabeneaven 77Funtt Nut cupcakes Banana and date cupcakes Mokes 12 expcokes FOR THE CUPCAKES 2 bananas, very ipe 175¢ (602) dates, stones removed, chopped ‘2 medium free-range eggs, beaten 125 mi (4x41 02) vegetable 0! 175 (60x) easter sugar | tsp biearbonate of soda 1 esp vanil 175g (602) selt-ralsing our leing sugar, to garnish 1 Preheat the oven to 180°C/Gas Mark 4, Place 12 paper cases ina | 2shole muffin tn. Mash the bananse wel ina lage baw then mixin the eggs and o 2 sugarbicarbonate of soda,vanila and flour and mix gether well Fold in te dates url evenly mixed, then spoon into the paper cases. 23. Bake in the oven for [5-20 mutes or ut nsen and golden | brown. Remove from the oven ad eave to coo nthe tin far 5 minutes then trarefer to a wite rack to cool co Serve dusted with cng sugar 78 Qupeahene rv en Wume2 Blueberry cupcakes Mokes 2 cupcakes FOR THE CUPCAKES 2003 (702) plain flour 25g (1ez) cocoa powder 2 tsp baking powder 1 tsp ground cinnamon 1 og (doz) caster sugar 2 medium free-range eggs 100mt (348 2) sunflower oll 200m (781.02) whole mile 110 (402) blucberri FOR THE TOPPING 300m! (11 02) whipping cream. To DECORATE Preneat the over to 200"CKGas Mark 6 Pace I: ina I2-hole mafia ta, Si she flour cocoa, bak Cienamen into a mixing bow. Stir inthe sugar nper cases der and 2. Whisetopetner the eggs and of a separate bow| unt frothy then sonly whisk inthe mil Stiinta the drying i 3. Spoon the moaure into the paper cases, then bake inthe oven for around 20 minutes nti sen and springy to the touch Remove from the ven and fave to coal in the tin for around lace on a wire rack o cool complete blended. Gent stir in he blueberries eam ina bowl unt thick then spoon into a piping bag Ppe ase on top of each cake and decorate wt slver baleMandarin cupcakes ‘Moles 12 cupcokes FOR THE CUPCAKES 110g (402) unsalted butter, softened 10g (40x) caster sugar 2 medium free-range eggs, beaten 110g (402) selt-raising flour 1 pinch of sate ‘finely grated zest of 2 mandarin oranges FOR THE FROSTING 300m! (119 62) whipping cream 2 thsp icing sugar 2.3 tsp mandarin juice ‘To DECORATE 124 mandarin segments ‘orange sprinkles Preheat the oven to 180°CIGas Mark 4, Pace 12 paper cases in a |2-hole muffin tin. Best the butter and sugar together in 1 mixing bow unl pale and My Gradually beat inthe eggs. whisking unt uly incorporated into ‘the minaure. Add the floursalt and mandarin zest thes whisk uns well blended, ‘Spoon the macure into the pape cases. Bake inthe oven for 15-20 minutes, until golden brown and springy tothe touch, Remove from the oven and leave to coo! in the tn for around, ‘5 mutes, hen transier to a wire rack t0 COO Rly For the frosting, whisk the cream and icing sugarsogether in «2 bow unl thik Gradualy whisk inthe mandarin juice ‘Spoon the frosting onto the cakes and decorate wth mandarin segments ad orange srinles etme 2 Cupeakie ne aven 79Fuutt BNut cupcakes Cranberry and cashew cupcakes Mes (2capctes 1 Prevetthe oven to 1 8°CIGas Mark 4 Pace 2 pape casein ron-THE CUPCAKES & IZ hol muh tiToat the exhew ris in anorrsi. Fyn pan vera median heat and se asec 2 eat he buter ad sigarin a ring bowel rear Whisk inthe gg one by one 150g (SoH) easter SUE 3 M4. the flour with the ground nuts, baking powder, salt and medium free-range eres Cnc sito te ote song whe Josue 100g (3402) plain flour 4 Set aside 60g cranberries for the decoration and stir the rest S05 (02) ground cashew mats tothe mare Spoon Be Mra De paper Ces ahd Srenaugrenie, spre wih teased exw nas evans 5 Bie fe capces inthe oe or 30 mints golden ard Son (vion ste oatmeat ets len pn ont es cosa 80m! (fl ox) plain yoghurE 6 For zhe topping, mix together 3 thep milk the comflaur varia 805 (62) cranberries Gx and sup ow Spt a pos legs FORTHE TOPPING. sxiscapecoutte pase moa an Hest vl pese and ee 25g (Von) cornour rhe en A the sa coe ag soe es % tap vanilla extract 7 Remove the vanilla pod from the custard. Beat the butter until 605202) ester sugar | Gea nen we ote col ear Reiger a Avanitapod—Oruscs 40g (102) cashew nuts, coarsely chopped 150g (S02) unsalted butter, softened 100g (2402) unsalted butter, softened 8 Heat the renaining cranberries with the eng sugar and 2 toap water ina pan and bring toa boistiring Allow the 2 thsp leing 3 sp in sugar Cranberses andthe resulting syrup to coal 9 Spoon the buttercream into a piping bag and pipe onto the cakes. Spoon tne cranbemes on top and drizzle win syrup, 20 Qupeaheneaven voume?Sen temer Onprahianenven GlogApple and berry crumble cupcakes Mokes 12 cupcakes 250g (902) plain flour 2% tsp baking powder +4 tsp blearbonate of soda 1d apple, mixed with 1 tbsp lemon juice 100g (202) blueberries | medium free-range egg 140g (S02) easter sugar 80m (3102) vegetable oll 250mi (98 x) buteermile 50g (1%02) plain flour 30g (Lez) ground almonds 175g (202) caster sugar 1 esp ground cinnamon 903 (302) unsalted butter, softened icing sugar, for dusting feo AV EN Volume 2 atthe over to 1BO°CIGas Mark 4, Pac 2 paper cases Je mun ta, Moc the flourbang powder nate of Soda. cinaamon apples and Dlueberies together ina mixing bow, Wide together the eg, sugar ol and buttermilk ina separate bow, making sure theyre wel-combined. Str tis into the dry ingreciens ard mx together unjust com For the crumble topping, mix al the topping ingregente together n a bow! with your hands to form a crumble Spoon the cake mitre into the paper eases and spre the crumble on top Bake in the oven for 25-30 minutes until golden. Remove from the aven and leave to ea inthe tins for 5 mutes, then place con a wie rack ta cool completly. Si over litle ng sugar ust before servingGluten-free orange Moist peach cupcakes cupcakes Makes 6 capes FOR THE CUPCAKES 110g (402) self-raising flour 2. medium free-range eggs, beaten 20m! (11102) sunflower oll 40m (11 02) mile 50g (12402) easter sugar {6 fresh or tinned peach halves ‘Maes 12 capeckes FOR THE CUPCAKES 110g (402) unsalted butter, softened 0g (402) easter sugar 1g (402) ground almonds ‘55g (ox) quick-cook polenta 14 sp gluten-free baking powder 1 esp vanilla extract 1 Preheat the oven to 200°C/Gas Mark 6 Pace 6 paper cases in | medium free-range eee 4 Ghole main 8a. Whisk together the flour epg lik and | free-range egg yolk ‘sugar thoroughly in a ming bowl untl smooth 1 pinch of sate 2. Pourthe mire into the paper cases Top each cupcate with {vice and finely grated zest of a peach haf pressing ther down into the maar. FOR THE TOPPING: 3. Bake in the oven fr about 0 minutes, unt zoiden. Remove From the oven and leave to cool inthe ta for about $ minutes, tHe pice on a wire rack to cool complete 4 thsp leing sugar ‘8 marzipan hearts 1 Proheat the oven to 200°C/Gas Mark 6. Place 12 paper cases in a I2-hole maf tn, 2. Put the bute sugar ground almonds polenta, baking powder, ‘anil ge egg yolk and salt nto a mac bowl and whisk wth an eect whisk unt smooth and blended, 3. Whisk inthe orange zest and | tbsp juice. Spoon the miscure into the paper cases ard bake inthe oven for 12-15 minutes, ‘ntl golden and fn, 4 Forthe topping ft the icing suger into a bow and stir in abou | ep orange juice to make a Sve. Spoon over the warm cakes and decorate with a marepan heart. ume CupeaheneavenFuntt Nut cupcakes Pistachio cupcakes Mokes 12 expcokes FOR THE CUPCAKES 125m whole ile 100g (3401) marzipan paste 60g (202) unsalted butter, softened 3 medium troe-range eggs 1200¢ (702) plain flour 1 pinch of sa 2 tsp baking powder ‘A tsp baking soda 1008 (3103) groune 70g (2/402) easter sugar tachios 1 esp vanilla extract Preneat the oven to 180°C/Gas Mark 4. Burer a I2-nole ruin tn Waren the nik aera saucepan and atin the ‘arpan paste Pour io a mixing Dow. Add te soft butter ‘hen str inthe eggs. 2 In another bow, mix the flour with the sat baking powder and baking soda. Add the pistachios suger and vanila extract Beat the dry ingredients quckly into the egg micure, unt they are ‘moist Spoon the macure into the muffin in 3. Bake in the oven for 20:25 minutes until golden brown Test, with a wooden toothpick fit comes out clean the cupcakes are cooked, Leave to rest for 5 minutes in the pan, then turn out anto a wire rack to cool comple. 4 Qupeahene Aven voume2 Poppy seed and sour cherry cupcakes Mokes (2 cupcakes FOR THE CUPCAKES 200g (702) plain flour 175g (602) caster sugar 24 tsp baking powder 14 tsp bicarbonate of soda 4 esp sate 1 asp poppy seeds, lightly toasted 300ml (111 ox) buttermilk 2 thsp unsalted butter, melted | large froe-range egg, beaten 140g (S02) dried sour che 1 Preheat the aven to 200°CiGas Mark 6 Grease a I2-hole mutta un Mx together the flour sugar baking powder, bicarbonate of sods.slt ard poppy seedsin a mixing bow 2 Wis the burtermik butter and egg in a separate bow, Uuntl smooth Stiinta the flour mixire, ur just combined Reserve 12 sour cheris, ren gery srthe remainder nto the misure 3 Spoon the moaire into the ts Pace a sour cherry on top ‘ofeach cupcake then bake in the oven for about 20 minutes, Uuntl golden and risen Remove from the oven and eave ta coo! inthe ts fr 5 minute, then place on a wie rack to cool completLemon cupcakes with vanilla frosting ‘Moles 12 cupcokes FOR THE CUPCAKES 10g (40x) unsalted butter, softened 110g (40x) caster sugar 12 medium free-range eggs, beaten 110g (402) self-rasing flour 1 pinch of sate ‘finely grated zest and juice of | lemon FOR THE FROSTING '50g (1%402) unsalted butter, softened 100m (3/402) double cream ‘4 esp vanilla extract 350g (1202) icing sugar ‘To DECORATE Preheat the oven to 180°C/Gas Mark 4, Pace |2 paper cases in I2-hole muffin tn Best the buter and sugar together a large mong bow unt pale and fy. Gradually beatin the eggs. beating un fully incorporated into te minaure. Whisk in the floursalt and lemon zest, uns wel-blended, ‘Spoon the mactre into the paper cases, ten bake in the oven for 15:20 minutes until golden-brown and springy tothe touch, lace on a wire rack to cool completely. Fro the frosting, beat the buttes unt soft and creamy Beatin the cream and vanilla untl blended. St inthe icing sugar anc beat until smooth, Spoon into a piping bag and pipe large sweris ‘on top ofthe cakes. before serving,Passion fruit cupcakes 5g (6%402) unsalted butter, softened 175g (602) castor sugar 1 tsp vanilla extract lum free-range eggs 125g (4%s0r) mascarpone 125g (4/02) self-ralsing flour 30g (Lox) plain flour {60mt (28 02) whole mile {6omi (28 02) sion fruit pulp 250g (902) mascarpone 50m! (If oz) double cream 3 bsp icing sugar 3 passion fruit, cut in half, pulp removed 12 blueberries leing sugar 9% Qupeaion eave vme2 Preheat the oven to 1B0"CIGais Mark 4, Grease a 12-hole muffin tn Beat the butter susar and vasa topetherin a ming bow une ight and creamy Add the eggs one a a time, and beat well afer each addon, ‘Add the mascarpone and the pasion frat pup (rcluding the pips) to-the mire and deat thoroughly. nti smooth Stir in both fours alternate along with the mil until smooth Spoon the miture ito the tins, then Bake inthe oven for 20 muses, unt golden and springy tothe touch Remove fram the ven and leave ta coo! inthe tn for 5 minutes, then pace on a wre rackto cool completely. For the passion fruit cream, whisk the mascarpone, cream and icing sugar together ina bowl untl blended and beginning 0 thicken Sti inthe passion frit pulp and beat unt frm, Spoon a litle ofthe cream on tap of each cake. ‘ Bueberry on top and sift over a itl cng sugarNut brittle cupcakes Moles (2cpcales | Pres te oven to 70°CGas Mak 6 Pace 2 paper aes ina hae min tn Mek ne heaite na here! bt over apanof seri ro bole) water x be Cocke \ooe Oho white choclate chopped eT nuoLznme bog) 1208 (402) cornflakes 3. Whe eps ina bout with 75g sugar ul ight Me ‘a0p on mazanas, chopped” pee ne rasagorecuecooa id und 2:3 bsp single cream hazshuisin a separate boul | in of mandarin oranges, 250g drained weight 3 Stithe mascarpone into the egg micure along with hfe 2 medium free-range emps _maedarn oranges Stirin the cocoate mitre. on he mir int the then bake in the even Se eae re Boe ee marenrPene 5 Mek the remairg agar fa smal pn overa medium nest 250g (Por) fulefat quark © begs to caramels. Str in te reining mandarns nd 2 tbsp cornflour femsiing chopped Muerte 400g (31403) ground hazelnuts 6 Remove tne mufins fom the oven and spoon the carmelsed mandarin mur on top ofthe mufis Leave o cool and set. etme 2 Cupeakie ne aven &7Funtt Nut cupcakes Cranberry cupcakes Mokes 12 eypcokes FOR THE CUPCAKES 150g (S02) unsalted butter, softened 150g (Sor) caster sugar 1 medium free-range egg, beaten 250g (902) plain flour 24 esp baking powder ‘4 tsp blearbonate of soda I pinch of salt 250m! (9f1 02) plain yoghurt 200g (70x) fresh cranberries ‘To DECORATE 200g (702) icing sugar 3-4 tbsp cranberry juice 1 Pret Uhe over 1BO°CIGa Mark 4. Gree a 12k ‘muffin tin Beat the butter and sugar in large mixing bow unt soft and fu Gradually beat nthe egg, unt smooth, 2. Sin the Nour sk. baking powder and bicarbonate of soda and stir into the egg mire along withthe yoghurt. Ut just, combined. Gent stir in the erinberries 3 Spoon the misture nto the tins then bake inthe oven for 20225 minutes unt golden and rsen, Coo! in the ts for a few ‘inate, then place on a wire rac to coo! complete: 4 To decorate, si the ing sugar into a bowl and sirin the cranberry juce to form 3 smooth, thick cing Spoon over the cupcakes and leave to se 98 Qupeahion eave vme2 Ginger and walnut cupcakes Moles 12 expcokes FOR THE CUPCAKES 175g (60x) unsalted butter, softens 175g (602) keing sugar 2 free-range egg yolks 2 medium free-range eggs 2 thsp eum 10g (dox) freshly grated ginger 100g (3% 02) self-rlsing flour 175g (202) ground walnuts 1 tsp baking powder | pinch of ground cinnamon 1 pinch of sae To DECORATE 4 thsp golden syrup 2 figs, cut into quarters | Preheat the aven to IBO*CIGas Mark 4 Pace 12 paper cates ina IZ-hole mafia ta, Cream the butter and 100g icing ugar together in a bowl untl white and Muy 2. Beat inthe egg yoUs, eggs, rum, gnger and remahing sugar unt fu Mithe flour wth the walnuts baking powder cinnamon and sl Stirinto the mixture unt smocth and blended. 3 Spoon into the paper cases and bake for 25 minutes, unl risen snd springy tothe touch. Remove from tne aven anc caol 9 ‘the tis far 5 minutes. then place ona wie rack to cool 4 Heat the golden syrup ina smal pan until bubbing then spoon 2 tle on top of each cake and decorate with figs and walnutsBlueberry oat muffins Mokes 12 cupcakes 110g (402) wholemeal flour 75g (2Ko2) plain flour 100g (302) rolled oats 75g (2Ho2) easter sugar 2 medium free-range eggs 2 ebsp clear honey 170m (6A 02) buttermilk ‘55m (2f 02) sunflower oi 1 esp vanilla extract 125g (4% 02) Blueberries Preheat the oven to 200°CIGas Mark 6 Linea 2shole mui tin wth paper cases Sit together both flours, and the baking powder ad bicarbonate of soda into a mixing bow, Stir the rolled oste and sugat [Whi together the egge and honey ina separate bowl unt smooth Add the buttermilk oi and vail, then whisk together uni wel-biended, ‘Add the egg and buttermilk risture tothe flour and mix uns just combined The mocure will be Lmpy 30 deat worn. Fold fn be buedernes, ‘Spoon the mature into the paper cases and bake in the oven for about 20 minutes unt risen and golden, Remove from the ‘ven ard cool inthe tins for 5 minutes. then place on a wire rack to cool completely. Vetime2 Cuapeaheon exven 0Read on for your chance to win everything from a Kenwood Chef mixer to pretty cupcake wrappers.. Every cupcake fan dreams of owing atop of the range moze to make baking even easier Kenwood produces many ofthese soughtater machines, such as his KMCS70 Kenwood Chef Premier Kitchen Machine, With 2 luxury silver finish and 46 litre stainless steel bow. t also comes with four bow! tools—aK beater for ‘making cakes a balloon whisk for meringues and sous. a dough hook for breads, and a flexi beater for creamed moses costs £399.99 ~to find out more, vise wrwenwoedword comlul. This issue Kenwood is ofering one lucky reader the chance twin a KMC570 Chet. For your chance to win, answer this question Which Kenwood mixer ment is deed fo AK Beater B Dough hook C Blender mall your name, address and answer to cupcakeheaven@anther-publishing.com using the subject line Kenwood Chef Gneaway Alternatively send your name, address and answer’ to Kenwood Chef Gveowcy, Cupcake HeovenArthem Publishing, Sute 6 Pecoily House, London Read, Bath BAT PL. OF CUPCAKE WRAPPERS (Cake wrappers can ad the perfect ishing couch to your cupeakes,and leading producer Crafry Cake Wrappers has a wide range of wrappers to tempt you. with themes from Mothers Day to Easter weddings and beyond. Each wrapper Is avaiable ina cholee of25 colours, for detls vis wa, craftycakewrappers.cam. This issue Crafty Cake Wrappers is offering five readers the chance to win a Set of cake wrappers, including 12 packs of Curves’ wrappers, Swinming Ducke “wrappers Daisy’ wrappers Daisy Pane wrappers, Hearts | wrappers and Stars’ wrappers, worth £32.70 per person. For your chance to win, answer thi question Which of Cefiy Cake Wrappers wrappers fetured on poge 9? A Graduation B Easter bunny C Giant Email your name, adéress and answer to ‘cupcakeheaven@anthem-publshng ‘com using the subject ine Coke ‘Wropper Giveowey.or send your ‘ame, adress and answer" {0 Coke Wrapper Gireawcy, ‘Cupcoke Heaven, Anthem Pabishng, Suite 6 Pecadily House London Rood, Bath BAL 6PL. 90 Cupealion eaven Vane? A KENWOOD MIXER Master piseier Eric Lanlard is wellknown for his love of baking thanks to the success of his eafé and cookery school (Caee Boy. plus his hit TV show Baking Mad, which recurs © Channel 4in March In his bescseling book Home Boke, Eric shares afew simple secrets for how to improve your home baking, wit chapters covering everything from cakes, ‘meringues, and pastries to floundres cupcakes and the perfect cheesecake. Home Bake published by Mitchell Beazley. costs £20 and is svaabe to buy fom all good bookshops This sue we have five copies of Erie Lanar’s Home Boke to giveaway For your chance to win, answer this question Whats the name of Eri’ C A Hummingbird 8 Cake Boy C Erie's mall your name, address and answer’ to cupeakehesven@ anthers publshingcom using the subject line Home Boke giveaway, for send your name, address and answer to Home Bake Giveawoy, Cupcake Heaven, ‘Aner Publehing Suite 8 Pecdlily House London Rood, Both BAY BFL ‘Closing date for gheaways | September 2012. you donot want to recave deals or ofers rom Anthem Publishing or thie ary compares puto offers on your ent For fl ems 2nd condns se page 6Checofatecurcakes Rich chocolate cupcake Mokes 10 cupcokes FOR THE CUPCAKES 110g (40x) unsalted butter, softened 110g (402) caster sugar ‘2 medium free-range eggs, beaten 150g (602) plain flour 1 tsp baking powder 25g (1o2) cocoa powder 110m! (4102) single cream FOR THE CHOCOLATE FROSTING "10m! (M1 02) double cream 110g (402) plain chocolate, 60% cocoa solids, broken Into pleces 1 Proheat the evento 190°C/Gas Mark 5, Place 10 paper case in a muffin to Beat toe butern a mine bow unt sat and ght ‘hen beat inte suger unl ght and fu 2 Beatin the epgs gradually uno! wel-bended Sitin the flour baling powder and cocoa,then fold n genty unt incorporated Stir inthe cream, 3 Spoon the misture into the paper caves and bake inthe oven far 25 minute untl golden and firm to the touch, Leave in the zn for 5 mates, then pce on a wie rack to cool 4 Forthe chocolate frosting bring the cream tothe bol ina pan. Immediately remove from the heat and add the chocolate Stir until meted then retum ta the hea andl bring tothe Remove from the heat and scr unt shiny Chil untl thick enough to pipe. 5 Put the mixture into a piping bag and pipe a swirl on top of each cate, 92 Qupeaion eave vme? Chocolate orange cupcakes Mokes (2 cupcakes FOR THE CUPCAKES 225g (802) plain four 90g (S02) caster sugar 2 tsp baking powder finely grated zest and julee of 4 an orange ' | medium free-range ef 150mt (51 02) whole milk 50mi (141 oz) sunflower oit FOR THE CHOCOLATE TOPPING 150ml (5A 02) double cream 150g (502) plain dark chocolat solids), finely chopped 1h of salt ‘minimum 60% cocoa {ice of Yan orange 1 Prebeat the vento 200°C/Gas Mark 6.Arrange 1? paper cases na |2-hole maffin tin Sift the flour sugar baking powder and sal ito a mixing bow 2. Whise together the egg miko and orange juice and zest in 8 ug then sr int the dry ingredients unt 23 Spoon the more inta the pane cases and bi for about 20 minutes until goiden and sen Leave the tn for $ minutes, hen place on a wie rack to coo. 4 Forthe chocolate topping, heat the eream in a pan and beg slmort to baling part Remove from the heat and sr the chocolat, unt melted. Stiri the orange juice, then leave to nd thicken. Swit the topping over the tp of each cakeLemon cream-topped chocolate cupcake oe a ‘over a pan of simmering (not boiling) water Remove from the heat and alow to coo sighty Stir ito the flour mitre. 175 (602) lighe brown sugar 110 (402) unsalted butter 110g (402) plain chocolate, 0% cocoa solids 2 medium free-range eggs, beaten 1 esp vanilla extract 300m (11102) double eream 55g (oz) leing sugar finely grated zest of | lemon = few drops of yellow food colouring (optional) ‘To DECORATE t= aGiant chocolate cupcake 250g (902) seif-raising four 2 tbsp cocoa powder 2204 (802) caster sugar 20m (8H 2) sunflower oil 220m (81 oz) whole mile 3 medium free-range eggs, beaten 3 tbsp golden syrup 150m! (fl 0) double cream 1508 (S02) plain chocolate, 55g (20x) white chocolate chocolate biscuits, cut into small chunks 4 EAVEN Volume 2 Spread a thick ayer of topping aver the cake. Melt the whiteCrafty Cake Wrappers The ‘ Vrapp i j eetChocolate Nutella cupcakes Mokes 12 cupcakes 12008 (702) plain flour 25¢ (lox) cocoa powder 1 ebsp baking powder 110g (40x) easter sugar ‘2 medium free-range eggs 100m (341 ox) sunflower oll 125ml (402) whole milk 175g (2X02) chocolate chips 8 thsp Nutella 175m! (6M 02) double cream 175g (603) loz) unsalted buttar, soften Iain chocolate, chopp. 1 cherries, pitted, cut in half % EAVEN Velume 2 = Preheat the oven to 200"CiGas Mark 6, Greate a 12-hole fin tn Sift the flou; cocoa powder and baking powder to sing bow Ste inthe sugar ‘Whisk together the eggs and odin a separate bow! unt frothy, then sioniy wh inthe mil Strinto the dry ingredients unt just blended, Strin he chocolate chips Spoon the mie into the ts to half fll them. Make a sigh well inthe centre of the batter and place about 2 tsp Nutella into the wel. Cover with the rest ofthe mre. Bake nthe ‘oven for 15-20 minutes ntl risen and springy to the touch, ‘on forS mintes, then place on awire ik Forthe chocolate ganache, bring the cream tothe bola pan unl meted Remove fram te heat and sir the chocolat 7 Outer sting utd the mixture is glossy Chil or ache with an electric whisk ut increased in ume and thie Spoon the ganacve into a piping bag and pipe e wu on op ofthe cupcakes, aly place a cherry bal 9 ofthe ganache to decorateChocolate and peanut butter cupcake Mokes 12 eypcokes FOR THE CUPCAKES 150g (Sox) unsalted butter, softened 300g (1102) caster sugar 3 free-range eggs, beaten 250m! (9f| oz) whole mile 225g (B02) plain four 1 pineh of salt 1 tsp biearbonate of soda 50g (1%402) cocoa powder FOR THE PEANUT BUTTERCREAM 8 thsp unsalted butter, softer 125g (4%402) smooth peanut butter 80g (302) icing sugar ‘To DECORATE 12 peanut butter chocolate cup sweets tthe oven to 180°CIGas Mark 4, Pace 12 paper cases hole mafia $n, Best he butter ane sugar together n mining Bow unl soft and creamy Beat in the eggs and mi Sift in the flour sa, bcarbonate of soda and cocoa, then sti well to mic Spoon the micure into the paper cases Bake in the oven for 12-15 minutes unt a skewer or cock stick inserted into the centre comes out clean. Colin the tin for 5 minutes, then pace on a wire rack to coo! completely For the peanut buttercream, beat the butter and peanut buter together in a bowl using an electric whisk unt smooth Sit inthe icing sugar and st, then beat ta low speed, ul ust blended Whisk nthe vanila and cream, uni ign and fa ‘Spoon the buttereream into a piping bag and pipe a swe on top af each cave Decorate with a peanut butter chocolate cup. peakeneaven 37Checofatecurcakes Chocolate cupcakes with a cream centre Makes 12 expeckes FOR THE CUPCAKES 2008 (702) plain flour 125g (102) cocoa powder 1 ebep baking powder 110g (402) aster sugar 2 medium free-range eggs 100m! (244 ox) sunflower ait 200%I (711.02) whole mille in chocolate, 65% cocoa sods, finely chopped FOR THE CREAM FILLING 110g (402) unsalted butter, softened 150g (S02) leing sugar 10g (402) Marshmallow Flutt 1 tbsp double cream 1 tsp vanilla extract FOR THE TOPPING ‘S0mi (121 ox) double cream 110g (402) chopped plain chocolate, (65% cocoa solids 75g @%o2) 1 ebsp unsalted butter 90 Qupeahentaven voume? Preheat the over to 200°CiGas Mark 6, Pace 12 paper cases in 2 |2-hole mufin tn Sift the flour cocos and baking powder inca. mining bow, then stiri the sugar ‘Whisk together the eggs and olin a separate bow unt roth, ‘then slowly his in the milk Sti the egg and mile micue int the dry ingrecients unt just blended. The misaure willbe sigh lumpy. Gers stir the finely chopped chocolate Spoon the minture into the paper eases and bake nthe oven tor 20 minutes, urtl risen and springy tothe touch Leave 10 coal in the tins for around 5 minutes, then pce on a wire rack +:0.cool completely “To make the cream fling whi together ll the ingredients in bow ul igh and fu: Reserve about a quarter of me cream for the decoration, Spoon the fling into a piping bag Inert the tp ofthe piping, bag about |.Sem into the base of each cake, then squeeze. lightly to withthe cream, For the topping, bring the crear tothe boil ina saucepan, Remove from te hest snd add the chocolate Str untl the chocolite has meted. Add the butter a Ite ata time, sienng Uuntl the micure fs =macth and glassy Spread he topping aver ‘he cakes. Spoon the reserved fing into a piping bag and pipe swirls on 1p of the cakes.Checofatecurcakes Chocolate chilli cupcakes Mokes 12 expcokes FOR THE CUPCAKES 200g (7o2) dark chocolate, chopped 100¢ (31402) unsalted butter 250g (90%) plain flour 2 esp cornstarch 3 tsp baking powder 2 tbsp cocoa powder 1 pinch of salt 200m (7F1 02) whole mile 1 medium free-range og 100m! (302) sour cream pee ereeereeeet eet 1 red chill pepper, seeds removed, very finely chopped small red chill peppers, optional 1 Preheat the oven to 180°C/Gas Mark 4, Place 12 paper cate in ‘a muffin pan Pace about a quirter ofthe chocolate in a bow! with the buter and melt vera pan of semerng vate nstarch, bang powder A her bowl beat the ik gg sour cream and supa Stir chocolate cil and remaning chocolate ito the mnie, then add verying to the flour Beat quik nt the most Spoon 4. Bake inthe oven for 20 2. Thoroughly mic the flour powder and sat together in a large 3 Ina dry ingredients a 5 To serve, dust the top ofthe cakes with litle cili powder and mal chili peppers. if es poakeon even volune2 Chocolate mint cupcakes Mokes (2 cupcakes FOR THE CUPCAKES 150g (Sox) unsalted butter, softens 300g (1102) caster sugar 3 medium free-range eggs, beaten 250m (9f1 02) whole milk 225g (802) plain flour 1 pinch of sate 1 tsp blearbonate of soda 50g (12/02) cocoa powder 75g @2no2) chocolate chips FOR THE MINT BUTTERCREAM 100g (3402) unsalted butter, softened 200g (7o2) ling sugar 1-2 ebsp single cream, green food colouring 1 Prenat the aver to 1B0°CIGae Mark 4. Greate a I: ‘afin tin Beat the butter and sugar together ntl soft anc crear Beatin the eggs and mi 2 Sitin the four sk bicarbonate of soda and cocoa, then stra ‘9 combine. Spoon the more ito the tr, Bae for 15 minutes Uuntl a skewer gerted into the entre comes out clean Remove from the tin and pace cn a wire rack to cool completely 3. Forthe buttercream, beat the butter ina bow unt eft. Sift in ‘the icing Suga” and beat unt smooth, Beat inthe cream and peppermint unl blended Stiri afer dk jour, 4 Spoon the butereream into a piping bag and pipe ‘on top ofthe cupcakes Chil before serving le peaksChocolate cupcakes with pistachio cream Mokes 12 eypcotes FOR THE CUPCAKES. 110g (40x) unsalted butter, softened 110 (402) light brown sugar 20g (202) self-raising flour 25 (102) cocoa powder {pinch of baking powder 2 medium free-range eggs, beaten 2255 (B02) unsalted butter 175g (602) leing sugar 175g (602) ground pistachi 3 tsp mile baking powder and egzsin a bow4 unt smooth and bended ‘Spoon the modtre int the paper cases ard bake in the oven for around IS minutes, unt welrisen and frm to Pace on a wire rack and leave ris mk ad colouring, 5 and fish with & decorate tow drops of green food colouring siliCranberry chocolate cupcakes with cream cheese frosting Makes 2 cupcakes 110g (402) unsalted butter, softened 10g (402) caster sugar 1755 (2402) selt-ralsing flour 25g (Lez) cocoa powder 1 pinch of sate finely grated zest of 1 orange 2 ebsp whole mitk 55g (20x) dried cranberries 120g (402) unsalted butter, softened 3008 ( 1 esp vanilla extract Yor) king sugar 12) cream cheese pistachios dried cranberries leing sugar HEAVEN Vine? Preheat the oven to 180"CiGas Mark 4, Grease a I2-hole ‘maf ti Beat the butter and sugar ina large ming bow uti pale and ait Gradually beatin the eggs ising wel uni re fly ted into the mre. flour cocoa, sat and orange zest, untl blended, Stir the mik and cranberries. Spoon the mistue into the tn Bae in the oven for around the tu rary the= Chocolate banana cupcake — Chocolate cherry cakes with caramel topping Mates 12 cpcckes FOR THE CUPCAKES "10g (402) unsalted butter 75g (202) milk chocolate, chopped 200g Vor) caster sugar | medium fre ‘Makes 12 capeckes FOR THE CUPCAKES 23 very ripe bananas 125mt (44 02) sunflower oil 22 medium free-range eggs 100g (2%02) ight brown sugar 250m (98 ox) buttermille 1 esp vanilla extract 275g (1002) plain flour ‘235g (202) plain flour 43 thsp cocoa powder | tsp bicarbonate of soda FOR THE TOPPING 100g (3%o2) unsalted butter £8 thsp light brown sugar 1 Preheat the oven to 190°CiGas Mark 5, Plce 12 paper cases ina [2-hole muffin tn Melt the butter and chocolate na 8 thsp double cream heatproof bow over a pan of simmering (not boling) water 175g (2%) roasted hazelnuts, chopped Remove from the heat ad sito mi 2 Mc the sugar emg butermik and varia together in a mixing 1 Preheat the oven to 200°CIGas Mark 6. Pace |2 paper cases in bow Strinthe meted chocolate | 2hole maf in Mash the bananas in a mxing bow Beatin 3. Sin the our and bicarbonate of soda then gery stirinto ‘he ol flowed by the eps and sugar the mitre unt combed Spon the mdure into the paper 2 Sin he Nour cocoa and bicarbonate of soda ad st cue ‘eases and push a cherry into the cere ofeach cake. Une just combined The mosture wil be lumpy. 4 Bake in the oven for about 25 minutes. unl the cakes ae 3 Bake inthe oven fr 15-20 cirtes uni ese and frm. spring to the touch Remove fom the oven and leave to rest Remove fom the even and ewe to coolin the tn for around he ts for S minutes then place ona wire rack to cook 5 minutes then place ona wire rack to cool complete 4 For the topping heat the urter sugar and cream ina pan over ‘low heat unt the sugar has dissolved compete Bring to the boll and bol gent for 3-4 minutes, url toffee-coloured and thickened. Alow to coo sight 5 Spoon the topping on the muffins and top with the hazelnuts Neti? Ceupeaho neaveN 108eo Chocolate chip cupcakes eared DOC Rare eee) SE cet Peet tes Ee een ees eters eres Pe eee Does CeCe eee as Cee ee ele ea eget et eee orien tent es Gradually beatin the eggs, beating unt fully Incorporated cos Sifein the dry ingredients, then gendy stir into the mixture Suir n che mie Spoon hal the mixcure Into the paper cases eet ees remaining mixture, Add the remaining chocolate chips eee eee ees from the oven and leave to cool in the tn for 5 minutes, then Pee caer pe sy ene eee ee In ene water Spoon the leng over hal the cupeakes. Pee eee simmering (aot boing) water Remove from the heat and eer eee os eg—_—_—= Chocolate cassis cupcakes Pistachio and white Motes 4 capcoes chocolate cupcakes FOR THE CUPCAKES 1 (402) plain chocolate, 70% cocoa solids 110g (402) unsalted butter 175¢ (602) caster sugar Mokes 12 expeckes FOR THE CUPCAKES 85g (ox) ground pistachios {603 (202) unsalted butter, softened 100g (3402) caster sugar 70g (02) selt-raising flour 2. medium free-range eggs, beaten 2 medium free-range eggs 2 free-range egg yolks £805 (20x) plain fo 58 oz) blackeurrants a handful of white chocolate chips ‘To DECORATE To DECORATE 150m (5 02) dout aes | chap ting sugar 1008 (302) pistachios, chopped | chap cassis 75g @iiox) white chocolate, melted redeurrants pacer 1 Preheat the oven to 190"C/Gas Mar 5. Pace 12 paper cases ina 12:nole muti on Beat the buter and sugar together 1 Preheat the oven to 180°CIGas Mark 4. Grease 4 ind vidual a misng bow unt ight and ty ‘ovenproof cups o pudding bowls Met the chocoute and 2. Add the ens and best uni wel-combined Sttinthe flow butter in a heatproof bowl over a pan of smmering (aot and ground pstachos. then moe together vel Fly stn the boing) water Remove from the heat and lve 0 cool slrth, nde enocdlate chp, 2 Whisk together the sugar egs and eas yolks in a bow un 3 Pourthe mouse into the paper cases ad bake inthe oven for blended Wriskin the fou; ul smooth 15-20 minutes. unt golden and spngy to the touch, 3. Gently stiri te chocolate moture and backeurans unt 4 Remove fom the oven and sri the sugar over tre top of wwe blended, Pour into the cps or bows Bake inthe oven for the warm cakes. Leave to coo! in the ts for 5 minutes hen about 20 minutes, ntl rien and spongy to the touch Leave to ace on a wire rack to cool completely. cool inthe ops 5 To decorate scatter the pistachios over the top ofthe cakes, 4 Te decorate, his the cream and icing sugar together in pierre ripen naar ' bow, ui thick Stirin the cass Spoon the ream on top of ‘he eas. then decorate with reccurrans and blgckcuran, Serve warm or at oom temperature, wine? Ceapeaheneaven 105Checofatecurcakes Strawberry and white chocolate cupcakes Mokes 12 cupcakes FOR THE CUPCAKES 250g (902) unsalted butter, softened pa emomeeneed 4 medium free-range eggs, beaten ‘4 tsp vanilla extract 250g (902) selt-ralsing flour 50g (12402) fresh strawberries, finely chopped FOR THE WHITE CHOCOLATE FROSTING 150g (Sox) white chocolace 250g (902) leing sugar {80g (302) unsalted butter, softened 25mt (1M 62) single cream ‘To DECORATE CiGas Mark 4 Place 12 paper cases in ne buter and sugar in a mixing bow tl pale and 2. Grady beat inthe epee unt fa four ard strawberries Spo ae fr ncorpersied Stn the van nthe mixture it cases then springy to the touch Cool 10 cool comple Jate in a heatproof bow pan of sens wate Sit the jong sugar into a beatin the butter untl moth Add the eream and chocolat nen beat wel into apping bag and pipe a swirl orto peake. Spine with a 106 Crappeaheo ne Av En Wobee2 White chocolate cupcakes FOR THE CUPCAKES 2008 (7o2) caster sugar {00m (3148 02) single cream 1% ehsp unsaleed butter Pod, seeds seraped out 200g (702) plain lour 2 tsp baking powder 2 thsp cornflour | small ripe banana, peeled, mashed 23 medium free-range To DECORATE 2008 (Foz) white chocolate gs, beaten 1 ebsp unsalted butter 1 esp vanita extract ' to 160°CIGae Mark 4.Line a I2-hole muffin with paper caves Put 125g sugar the cream ard butter nto a pan rd bring to the bol. Ad the vara seed rd sn heat fr § minutes. Cool to ike warm. ‘our balg powder and corflourtogetec Wik the bonana into the vara cream with the remain sug Beat in the gga hen quid misture. Spoon int the paper cases and bake for 30 mites Cool the ti for afew minutes, then place ona wire rac to cool completely 3 Met pan of simmering water Min cover the cupcakes Top with cho white chocolate and butter ina heatproof bow over a cream and vant, then rc Late shavings and lve ta stChocolate hazelnut cupcake Mokes (2 apcokes 175¢ (602) unsalted butter, softened 115g (40x) caster sugar 2 medium free-range eggs, beaten 175 (602) self-raisng flour 55g (202) ground hazelnuts 50, (12402) plain chocolate, "70% cacea solids, grated 3 free-range egg whites "Ye tsp cream of tartar 125g (4%0x) caster sugar | ebsp cocoa powder 110g (402) unsalted butter, softened 2 tbsp cocoa power, sifted 150g (Sox) icing sugar ws, aves Pre oven to 180"CiGas Mark 4 Pace 12 paper cases in 4 2shole muffin in. Beat the butte and ugar together in a mixing bowl unl ight and lf Beatin the eggs a leat 2 time Sift in the flour and ground hazelnuts, then mix together well Final fold in the grated chocolate Spoon the miscure foe 20-25 minut she paper cases and bake int ntl golden. Leave to €o0 inthe ‘hen pice on a wire rack to coal completely Reduce the oven temperature to 180°C/Gas Mark 4:To make paper Whe the egg whites and cream of tartar in a bow, unt Soft peaks frm then gras whisk in the sug a tablespoon ata time, ul stand goss Sif in the cocoa powder the erty fold into the eag whites. Spoon rounds ofthe meringue (the same size asthe cakes) ‘nto the baking tray Put them into the oven then immediately tum the heat dawn to as lowest set 45 mirures and | hour unt esp swine rack to coal For the topping, beat the butter and cocoa pow @ bow until combined. Gradua siti the cing sugar well untl emeoth Spread litle ofthe topping on e then top with a mening Votume? HEAVEN 107BASICS Basic vanilla cupcakes Mokes 24 cupcakes 200g (7o2) plain flour, sifted 2 tsp baking powder 200g (702) caster sugar ‘A tsp salt 100g (3% 02) unsalted butter, softened ‘3 medium free-range eggs 150m! (Sf1 oz) whole milk 1 tsp vanilla extract FOR THE FROSTING 1200 (7o2) icing sugar 1 esp vanilla extract 100g (31402) unsalted butter, softened 1 Preheat the oven to 180°C/Gas Mark 4, Place the fourbaking| powder sugar sft and butter togetner in a bow 2. Mix together wth your fingertips unl the mitre resembles fine breaderumi 3 In another bow whisk te eggs mile and vanila extract together unl weilblended Slowly pour the egg mixture into the dry ingredients whisking al the time, 4. Whisk gently unl smooth, beng careful not 1 ovesmic Too ‘much beating wil toughen the eaves, Pour al the cake baer into aug to make it easier to hande. 55 Place 24 paper cupcake cakes into the hoes of two 12-nole cupcake or mufin tray, Carefully pour the cake mixture into the cases fling each one ony af fl {6 Bae in the ven for 20.25 minutes, ntl prngy to the touch, Test the cates are cooked by inserting a skewer into the centre of one cupcake If traces of cake batter remain on the skewer cook fora minute lon again. Lew for few mnutesthen transfer the cupcakes toa wire rack t0.cool complete. 17 To make the fosing combine the icing sugar vanila extract, and burterin a bowl Beat with an electre whisk for around S minutes, unt very light and fy. 8 Check the cakes have completly cooled, or they will met the frosting {9 ficng by hand, ada teaspoontul ofthe frosting mix to the top ‘of each cake. Then use the back of a spoon, dipped in warm wate to smocth the surface 10To pipe the ing using 2 ping bag follow the directions ‘on page 108 rs eee gsTep-by-STEP > ‘reract aan rom Step By Step Baking by CCaroneBretherzon OK. £25, Mam aa » 108 Qnpeafon eave whee? SSeS ‘Perfect piping Piping your frosting using a piping bag helps to give a modern, more professional finish to your: cupcakes, and it's simple to do when you follow ‘Abby Moule's complete step-by-step guide. Chocolate frosting is made by combining 100g (302) softened butter, 175g (602) icing sugar, and 25g (loz) cocoa powder. 1 Place the wire rack containing your freshly baked cupcakes on 1 work surface infront of you Clear the area s0 you only ee around you 2. Your frosting sould be a good consistency to pipe a sw relatively stifand make sure you have los of il Pace the piping bag over your hand and put the nozle in the bottom. Spoon in your frosting unt the bag half ul 3. Apply pressure to squeeze all of yo (ofthe bag ~ ths removes any unwa in the bag Twist the bag around, untl you have afr grasp around the top opering on the bag. Keep an eye on your 4 Stand above your cupeate, holding the bag vertical and start, Piping from the outside ofthe cupcake the way around arerthe mide 5 Keep an even pressure and fly n the outside, thea pipe a second crs slighty Ni ofthe copeake and keep going url you reacvthe centre. Fis off with a gemle push down into the Fostng ard eda squeeze I ‘ofthe bag Release pressure on the bag then pull up to ge 8 neat peak. Our modern-day cupcakes have roughly Sem of sponge to 15em of faxing {6 Decorate your cupcake with sprinkles or eile litter while the frosting is stil tacky For edible giter place a ry paintbrush into the pot to pik up the alt 7 Hover the brich over the cupcake, hen tapi agunet your finger to get an even covering over the cake. Repest ut you we the desired covering or add diffrent colouts or spines make your cupcakes look bright and beaut Prping step-by-step guide by Abby Moule, Food Newwork UK eg Queen’ na conmer of The Exquisite Cake Company (veinuenquiecakecampany.com) Voume? HEAVEN 109BASICS How to create simple iced patterns on cupcakes simple way to decorate your cupcakes is to adorn the top with a circle of patterned sugar paste. At the most basic level, you can do this by rolling shapes of one colour onto a different coloured background. For this design, Lindy Smith has used circles to create polka-dot pastes, but try it with other shapes, such as flowers, teardrops, stars, hearts and so on. This isa great way to decorate your cupcakes for Mother's Day. 1 Roll out your background paste sight thicker than Sen. Rot ‘ur the contrasting colour arly thin and cut out shapes using an appropriate shaped cuter 2. Place the shapes either uniformly or randomly over the roled- ‘ur background paste, noting that the pattem wil enlarge sight, 50 you may wart to put your shapes closer together than you require for your firished design, {5 Roll over e sugarpase wh a smarting pn unt the paste is Smm thick The direction in which you rol wl elongate your cutout shapes s if you want to retain the orginal proportions, rol aver your paste hall drectons Interesting shapes can be created however f you do just rol in one direction for example youcan tum a crcl into an ova ora rounded heart into an elegant thin one. When you have the required des cut out a Cire fom the paste the same sze as your cupcake and attach to the top ofthe cake using alle frosting or aprcot am. "When using modeling paste, rol out your past I Smm tick the | 2 yur cutout shapes bu ratar than roling over the paste. se ‘smocther to press down femly on the paste Ths heps to lend ‘the pases without distorting the shapes Ifyou deliberately want 29 stort che shapes, ee rong pt 28 above. 0 Qnpeafon sav en vtme2How to decorate with royal icing and stencils The secret to using royal icing on stencils is to make your icing the correct consistency. You should have a reasonably stiff soft peak icing that will not seep under the stencil or flood the stenciled pattern once the stencil is removed. To adjust the consistency, either add more icing sugar or cooled boiled water. Rol out the suparpase to a thickness of Smm.Cut out a circle to ft Once the raya cing is of an even thickness remove the stencil and ‘the top of your cupcake, but leave the surrounding paste'n place so peel away the excess sugarpase ‘hat the steel es fat. Place the stenei on top of the paste and use palette lf to pread royal irg aver the etevant section. Use ‘one orto strokes going ftom sde to side. Do not it the knife as ‘hs may cause the stencl to If and smudge the pattern y Using a cranked handled palette if and a quick swipe acton, The sugarpasteerele should more o less have fen ito place, positon the life under the sugarpaste circle and carefuly it and however t may be necessary to press down the edges ofthe cle place ton top of the cupcake, Leave fora few minutes to allow the gery so they are in fll contact with the cupcake. Dong ths once royal icing to dry — try to avoid the temptation to touch i. ‘he royal cing has died prevents the pattem beng distorted or smudged This cupcake was made sing Undy Smiths Winterthur FHeorts stenel ~ for deta, vst enladyecakescouk wine? Cupeaheneaven titBASICS Create a sugarpaste flower To create this flower you will need an oval cutter the size of the cutter determines the size of the resulting flower. This s also a great technique for decorating Mother's Day and birthday cupcakes — Lindy Smith shows us how. and cut out six ovals per 1¢ orl shapes holding it between the ‘tuamb and forefinger of one hand, then with your other hand. if up the centre af one side ofthe oval 2. Remove your finger fram the centre and bring your thumb and forefinger together Press the paste firmly so the created petal ties t0 slr Repeat forthe remaining petal 33 Using a paintbrush and some sugar glu, stick the petals together to form a cde, Final ral a bal of paste and attach fto the centre of the flower using sugar glue to hide the central join ‘Attach the flower tothe tap ef your cupeake using 2 tle gue a ‘The shove step-by-step guide andthe ues a ‘on pages |Iand 11 were exracted rom 2 ners ons pac a Able by Lindy Smith Dvid8Chares. £1999 Ici alia rom al ood boolahop, pis ag) onlin at woacindycaes alk P Using moulds to decorate Karen Davies shows us how to use moulds to create pretty cupcake toppers. 1 Dust the inside ofthe cupcake top mould with comflou: ‘Tumover and tapout the excess Spread a thin yer of apricot fam or buttercream over the top of your cupcake. 2. Roll a smooth bal of Karen Davies sugipaste (weight 30). Press nto the mouid firm especialy m the centre. The paste wil spread out tothe edges ofthe mould, Make sue the paste {smooth and even before tuming ver and releasing, Some brands of sugarpaste may need firming with lower paste or gu ‘wagacanth to make ther suitable ~ check the packet instructions, CCarefly place the design onto the top of your cupcake. 3 Rub powder colours ito brushes on kitchen paper so they are wel rubbed in and there is no loose powder Brush pink into the centre ofthe rose to pve a deeper sade and brush softy towards the edge. Brush green onto the leaves Brush white pear over the rose and leaves. ibe pe made with tyo (me) powder and water ver the pin cng Spread wellso the surface i sticky not wet Sprinke Mage Sparkles over the glue, to fish You can find more tips for how to use moulds at wusllarendavescakes caulk 112 Qupeafon eave whee?Weights and measures We know that many of you may prefer to use imperial or US weights and measures to cook our recipes — use our conversion tables to translate any unstated recipe quantities from metric. Fy OVEN TEMPERATURES Ces Gas Description oc % cool 90°C coal 40m 15Hin = 4 : 90°C 5 moderateho ea 5S CON 200% & hot 25g SbSoz sq 7 het 3g Sb bor cup 8 veryho 3 loz Li sre by 20 35k 7bTox cup 235mi loz Vote 2 heaven U3In the next issue of 101 delicious || | summertime recipe: INSPIRING au] * summer parties” * weddings & celebration STEP-BY-STEP . New decorating techniques a, The latest product news 14 Qmpealion eaves vme2Cake = International m_ INSPIRATIONAL TASTE OF SUGAR WORKSHOPS . m_ LOVE BAKING MAGAZINE FEATURE AREA mt COMPETITION CLASSES FOR ALL . ‘AGES AND ABILITIES mt INTERNATIONAL GUEST - KELVIN CHUA . . SAVE £2 OFF each adult and senior ticket ordered at least one week before the shows Advance ticket prices: Adult £10, Senior £9, children under 16 Free ifacc by parent. BUR e 2 ee Mtoe oo 9th - 11th Nov NEC, Birmingham Buy tickets on-line www.ichf.co.uk or phone Ticket Hotline 01425 277988 ICHF EventsBisel Cmte iene