Party cupcakes for a crowd
Making one cupcake mixture and flavouring it three ways is a simple way to make a show-off party pud
Difficulty and servings
MAKES 24 cakes
Preparation and cooking times
Ready in 1 hr plus cooling
- Put 24 cupcake cases into 2 x 12 hole tins. Heat the oven to 180C/fan 160C/gas 4. Beat the butter and sugar until fluffy and then beat in the flour, eggs and vanilla. Working quickly, divide the mix into three. Beat the cocoa and 1 tbsp milk into 1 batch, the pistachios and remaining milk into the next and the lemon zest into the last. Divide each batch between 8 cases and bake for 12-15 minutes, or until risen. Swap the trays around half way if you need to. Cool.
- Mix lemon juice gradually into 200g icing sugar to make the lemon icing. Take out 2 tbsp, colour it, then put in a piping bag. Flood each lemon cake with white icing and allow to set. Snip the corner off the bag of coloured icing and pipe a cross hatch or dots on each.
- For the pistachio icing, melt white chocolate with milk and stir until smooth. Allow to thicken and spread onto each pistachio cake. Sprinkle with pistachios.
- For chocolate icing, beat the butter with the remaining sugar and cocoa, spoon into a piping bag with a star nozzle and pipe onto the chocolate cakes.
PER SERVING
291 kcalories, protein 3.3g, carbohydrate 32.6g, fat 16.3 g, saturated fat 9g, fibre 0.7g, salt 0.4 g
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1864674/
http://www.bbcgoodfood.com/recipes/1864674/
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Ingredients
- 175g butter
- 175g golden caster sugar
- 175g self-raising flour
- 3 eggs
- ½ tsp vanilla extract
- 1 tbsp cocoa
- 3 tbsp milk
- 75g shelled pistachios , ground
- 1 lemon , zested
ICINGS
- 400g icing sugar
- 3 tbsp lemon juice (use the zested one)
- food colouring , we used yellow
- 150g white chocolate
- 2 tbsp milk
- 2 tsp shelled pistachios , chopped
- 150g butter , softened
- 2 tbsp cocoa
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Difficulty and servings
MAKES 24 cakes
Preparation and cooking times
Ready in 1 hr plus cooling
Ingredients
- 175g butter
- 175g golden caster sugar
- 175g self-raising flour
- 3 eggs
- ½ tsp vanilla extract
- 1 tbsp cocoa
- 3 tbsp milk
- 75g shelled pistachios , ground
- 1 lemon , zested
ICINGS
- 400g icing sugar
- 3 tbsp lemon juice (use the zested one)
- food colouring , we used yellow
- 150g white chocolate
- 2 tbsp milk
- 2 tsp shelled pistachios , chopped
- 150g butter , softened
- 2 tbsp cocoa
PER SERVING
291 kcalories, protein 3.3g, carbohydrate 32.6g, fat 16.3 g, saturated fat 9g, fibre 0.7g, salt 0.4 g
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07 January 2012
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06 May 2012
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06 May 2012
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