Tag Archives: Cupcake Recipes

Apple Crumble Cupcakes

It’s definitely getting colder as the days go on but we haven’t quite reached ‘batten down the hatches, all food must be hot including puddings’ weather, so these apple crumble cupcakes are a nice seasonal compromise, delicious with a cup of tea.  They are quite messy though so I’d recommend eating them with a fork and a plate!

If you like cake, apples, cinnamon and biscuity crumble, these are definitely for you, and the apple helps to keep them moister than your average cupcake for a good few days after you bake them.  If you’re not a fan of the sweetness of traditional butter icing, you might be converted by these guys, as the tart apples and almost savoury crumble temper the icing sugar’s sweetness.  Anyway, try them! They are a little bit of a time investment due to the number of stages involved, but on the bright side they are very quick to decorate!

Apple Crumble Cupcakes

Apple Crumble Cupcakes

Ingredients

    For the apple filling:
  • 2 bramley apples
  • 55g light brown sugar
  • 1/2 tsp cinnamon
  • For the cakes:
  • 175g soft salted butter
  • 175g caster sugar
  • 2 eggs
  • 3 tbsp milk
  • 175g self-raising flour
  • For the icing:
  • 150g salted butter
  • 300g icing sugar
  • 1 tsp cinnamon
  • For the crumble topping:
  • 25g salted butter
  • 25g light brown sugar
  • 50g plain flour
  • 1/2 tsp cinnamon

Instructions

  1. Start by peeling the apples and cutting them up into cubes. Bramleys have a habit of turning brown relatively quickly once they hit the air but don't worry too much about this as they are going to be cooked in lots of brown sugar and cinnamon anyway.
  2. Toss the apples in the sugar and cinnamon and then put into a smallish saucepan over a medium heat, stirring every now and then until they have become tender and syrupy, but take them off the heat before they lose their shape entirely and allow to cool.
  3. Once cool, set out 12 cake cases into a muffin tin and spoon a couple of tablsepoonfuls of apple mixture into the base of each one - you really just want a single even layer in each. Any leftovers will be used later so no panic to use it all up.
  4. Now make the cake batter by whipping up the butter on its own before adding the sugar for another whisk, followed by the eggs and finally the flour and milk. As usual, whisk as much as you like (in fact, the longer the better) up to and including the addition of the eggs, but only whisk in the flour and milk until they are just combined with everything else. Spoon the finished batter into the cupcake cases on top of the apple, to come just underneath the top of the cases. If you have too much batter, you can always fill more cases after the initial 12 have baked.
  5. Bake in the oven at 160c fan for 15 minutes or so, or until risen, golden and springy to the touch, then remove from the oven to cool.
  6. While those are baking, you can get to work on the icing and crumble. For the icing, combine all the ingredients together and whisk together in a bowl, adding in any leftover apples you have. If there aren't any, cinnamon icing is just as good, but if you have any leftover apple mixture it'll add a little more interest.
  7. When the cakes are cool, remove from the tray and spread with a relatively thin but even layer of the icing. It's up to you how much you want to use, but if you go too thick the end result could be a little too sweet and cloying. If the cakes are a little greasy in the tin, place them all on kitchen towel as you're icing them to soak up the excess.
  8. http://brookersofbluntys.co.uk/wp-content/uploads/2016/10/iced-cakes.jpg
  9. In another bowl, rub together the butter, sugar, flour and cinnamon to make your crumble mixture - the mixture should resemble largeish breadcrumbs of varying sizes.
  10. Spread this out on a baking tray and put in the oven until the crumble is golden and toasty.
  11. Let that cool and then sprinkle over the iced cakes.
  12. And voila, you have a batch of delicious autumnal goodness to share with whoever you like, or keep all for yourself.
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If you liked this recipe, why not try our Chocolate Orange Bonfire Night Cupcakes or Coconut and Jam Cupcakes for Halloween?

Lemon Drizzle Baby Shower Cupcakes

Last Friday night after work we had a bit of a ‘do for a girl who is leaving in a couple of weeks, as well as a baby shower for another who is heading off on maternity leave.  as I have done for baby showers in years past, I agreed to make a batch of baby themed cupcakes for the occasion.  I actually had to make them on Wednesday night as I had my first wedding dress fitting on the Thursday so I had to choose a cake that would stay relatively moist (sorry) by the time Friday night rolled around.  Due to the baby boy cupcake cases I had being white and pale blue, I thought the obvious chocolatey choice would be too dark and hence would show through the cases so I settled on a much more baby-friendly lemon drizzle – a family favourite with a lemony syrup to keep the sponge tasting fresher for longer.

You will need:

250g salted butter, at room temperature

250g golden caster sugar for the cakes plus 150g for the drizzle

3 large eggs

250g self-raising flour

2 tablespoons double cream

3 unwaxed lemons

For the buttercream:

200g salted butter, at room temperature

400g icing sugar

zest of one unwaxed lemon

4 tbsp double cream

1/2 tsp vanilla bean paste or extract

blue food colouring (optional)

appropriate sprinkles

additional decorations or cupcake picks

 

baby shower cupcakes

1. Preheat the oven to 160c fan, with the shelves nice and low so that you can slide your pan into the centre of the oven.  Weigh out the butter and give it a good old whisk up with an electric whisk (or a wooden spoon if necessary).  It helps if the butter is at room temperature but you don’t want it to be melting.

baking recipes  2. Add the sugar…
how to make cupcakes  3. …and whisk it up again.  Give it a few minutes to allow the ingredients to combine and become really soft and fluffy.  Next, crack in and combine the eggs one at a time.cupcake recipe  4.Whisk again for a good 5 minutes or so until the batter is really light and fluffy.  This is your best chance of achieving an aerated batter.  how to make cupcake batter  5. Carefully fold in the flour until everything is just combined (too much mixing and you’ll end up with hard, dry cakes). Then add the zest and juice of one lemon, plus 2 tablespoons of the double cream.  Mix until just combined.

lemony cupcake recipe6. Set out 12 cupcake cases into a 12 hole muffin tray and fill each case about 2/3 full.  This is quite a generous recipe so I actually had enough batter left for another 2 full-sized cakes and a half-sized chef’s perk morsel, although you may wish to divide the extra batter between the 12 cases for extra large cakes.  Some people like to use an ice cream scoop to get their portion sizes nice and even but I generally just freestyle it and risk my eye judgement being a little off.

how to make cupcakes. Slide the tray into the oven for around 20 minutes, or until risen, slightly golden and springy to the touch.

These are the cases I used, by the way – I bought them a couple of years ago at a local cake shop, but you can find them all sorts of places, including the good old interweb, or just use plain blue if you can’t find baby themed ones.  Of course, you can make these cakes for any occasion, just change up the decoration.  They’d be lovely for Easter actually.

baby boy cupcakes
8. Meanwhile, add the juice of 1 lemon and the zest of 2 lemons to the rest of the caster sugar and mix well. This is your drizzle. lemon drizzle recipe

lemon cupcake recipe

9. When the cakes have cooled to being just warm to the touch, pierce holes into the top of each cake with a cocktail stick then gentle drizzle a few teaspoons of the drizzle mixture onto each cake, giving it time to soak in. If you go too quickly it might slide right off again.

lemon drizzle cupcakes

10. Whilst you’re allowing the cakes to cool to room temperature, you can prepare the butter icing.

cupcake icing recipe

11. Weigh out the butter and whisk it up until soft then add the icing sugar, zest of one lemon and 4 tablespoons of double cream along with 1/2 teaspoon of vanilla bean paste or extract. To avoid the sugar clouding up too much, you might want to start mixing everything together with a spoon, or grab a clean tea towel to drape over the mixer and bowl. Whisk until light and fluffy.

easy buttercream recipe

12. Add a few drops of food colouring if desired

blue buttercream recipe

Then spoon into a piping bag (or you can freestyle with a spoon or knife and get spreading).

how to decorate cupcakes

13. Pipe even swirls onto each cake starting from the outside, working inward to a peak.

cupcake recipes

14. Sprinkle on your chosen sprinkles – I used pale blue, green, white and yellow sugar coated chocolate beans (like mini smarties) from the supermarket.    baby shower cupcake recipes

If you’re feeling extra creative (or flush) top with homemade cupcake picks or fondant decorations, or buy some sugar decorations form a local cake shop.  There’s a DIY instructional on my blog as to how I made the cupcake picks.

baby shower cakes

Now you’re all set for your shower or party!

Chocolate Orange Cupcakes (Bonfire Night Cupcakes)

It was Bonfire Night/Fireworks Night/Guy Fawkes night last Thursday night here in the UK. If you haven’t heard of it, it’s basically a pretty gruesome celebration of foiling a dastardly plot Guy Fawkes had to blow up the Houses of Parliament in London in 1605. The idea is that we’re supposed to burn his effigy on the bonfire, whilst the fireworks display represents what things would have looked like had his gunpowder plot succeeded.   
 To celebrate, I made these bonfire cupcakes. Dark chocolate orange, nice and seasonal, with a white chocolate buttercream fire, topped by chocolate orange Matchmaker logs. Sadly, because I’m combining a full time job with family commitments, wedding planning, house work and getting in shape for my wedding dress, I didn’t get round to making these until the night itself. And it’s taken me 2 days to properly record the recipe, so sorry about that – I’ll be plenty organised for Christmas! 

Anyway the bonus in this delay is that I’ve had some feedback on these guys. For those of you who don’t know, my Mum is pretty much my fiercest critic. Which really sucks when I think I’ve stumbled across something great. But sometimes, every once in awhile, something I bake will prise out a compliment. This here recipe drew out about four positive comments in a row. And a request for an encore. So I would pretty much say the remedial themed decoration, despite being the motivation, is relatively irrelevant now.

You will need:

175g softened salted butter

165g golden caster sugar 

3 eggs 

1 tbsp natural yoghurt (optional)

40g cocoa powder 

4 tbsp fresh brewed espresso or boiling water

Pinch salt 

Zest of one large orange 

115g self-raising flour   

1 tsp baking powder

For the icing:

100g softened butter

90g icing sugar 

150ml double cream 

150g white chocolate 

Zest of one orange 

1 tsp golden syrup

Yellow and red food colouring – I like the Dr Oetker gels

Box of orange matchmakers 

 

1. Preheat the oven to 160C fan. Cream up the butter in a large bowl using an electric hand mixer. Add the sugar and cream the two together, until soft and fluffy. 

  
2. Add in the eggs, one at a time, mixing after each addition. Once all the eggs have been added, whip it all up for 5 minutes or so, until light and airy. 

  
3. In a separate bowl, weigh out the cocoa powder. Add in the 4 tablespoons of espresso or hot water and mix into a paste. You can add a little extra if you feel it’s a little dry. Add this to the larger bowl, add the pinch of salt and the yoghurt and fold or mix into batter until well combined. 

  
4. Grate in the zest of the first large orange and mix that in before folding in the flour and baking powder. 

  
5. Set 12 muffin cases into a muffin tin. I used purple foil ones but you can use whatever you’d like, bearing in mind the overall look with the bonfires on top. Divide the mixture evenly between the cases and pop onto the middle shelf of the oven. Bake for around 20 minutes or until the cakes have risen and are springy on top when gently pressed. 

  

6. Pour the cream into a small saucepan over a medium heat and allow to gently warm through. Break in the chocolate and grate in the orange zest, then stir occasionally until it has all melted together, then remove from the heat, and allow to cool, stirring every now and then. This is your ganache. 

 
7. Meanwhile, whisk together the butter and icing sugar until nice and whipped and creamy. When the ganache has cooled to room temperature, gradually add it to the butter mixture and stir together. Remember that butter that gets too hot will melt. That will split your buttercream. So be careful! Once all the ganache has been added, add in the golden syrup and stir together.

  

8. Split the icing into three portions, with one portion slightly larger than the others. Add yello food colouring to the largest portion, red to another, and a mixture of the two to the last portion. These will make up your flames. If you are more patient than I am and if you are artistic, you’ll probably manage much more impressive flames. You could even gently swirl the three together and pipe it on. But it was about 11pm on a worknight so I went with the spoon blob technique. 

  
 
 Spoon on some yellow, then some orange on top, fork together, then repeat with the red, using your fork to swirl and spike the icing into a flame effect. 

  
 
Once you’re happy, you’ll need your Matchmakers.    

I’m not sure if they sell these in the States, so if not, they’re basically dark chocolate sticks peppered with crunchy orange sugar crystals. If you can’t get these, it would work perfectly well with Mikado, Flakes or Twiglets. Or use your imagination! Anything edible you think would look a bit like firewood which would also go with chocolate cake.

  
9. Break up the Matchmakers into thirds and place them on the cakes to make a little cartoony campfire shape. I wasn’t sure how far they’d go so I added the minimum to each then tried to evenly distribute what was left. 

  
And there you have them! I might repeat this recipe again but with different decoration and possibly a different topping. Hope you like them – let me know if you have any ideas!