BBC Children in Need cupcakes

BBC Children in Need cupcakes

Cute cupcakes decorated by Gordon Ramsay, John Torode, James Martin and Jane Asher - make a batch to raise money for a good cause

Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Can be frozen undecorated

Method

  1. Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases. Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don't overbeat. Spoon into cases.
  2. Bake for 25 mins. Leave to cool in the tin for 5 mins, then turn out and leave to cool completely on a wire rack.
Try

Muffin the Moo - John Torode

Make a cardboard template of the cow and grass. Cut out with rolled-out white ready-to-roll icing, then leave to firm up. Using a small paint brush, paint on cow markings with black paste food colouring. Brush cake tops with honey, then lay the cow cut-outs on top.

Football - Gordon Ramsay

Cut circles the same size as the cupcake top from rolled-out ready-to-roll white icing. Brush the cakes with honey and lay the circles on top. Make football marking templates. Colour some of the white icing blue using paste food colouring then, using the templates, cut out the shapes and stick onto the white circles with water.

Not a chocolate eclair - James Martin

Melt 125g white chocolate, then leave to cool. Beat 250g icing sugar with 125g soft butter and 1-1½ tbsp milk, then stir in the chocolate. Spread on cake tops. Melt 100g dark chocolate, cool, then use a small writing nozzle to pipe writing on top.

Hearts & flowers - Jane Asher

Beat 100g butter, 280g icing sugar and 2-3 tbsp milk together, then swirl over the cakes. Decorate with crystallised roses and silver and pink edible hearts.

PER CUPCAKE (UNDECORATED)

283 kcalories, protein 5g, carbohydrate 39g, fat 13 g, saturated fat 8g, fibre 0g, sugar 16g, salt 0.57 g

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

  • Binder photo LouLou

    15 November 2008

    LouLou rated and commented on this recipe

    3 stars

    I made these yesterday for children in need and was a little disappointed. The flavours were lovely but the mixture was very dry. I had even put extra soured cream in as my pot was 300ml not 284ml. It looked dry as I was spooning it into the muffin cases so it wasn't overbaked. I might add some milk next time.

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  • Binder photo Nicolata

    18 November 2008

    Nicolata rated and commented on this recipe

    2 stars

    I found these dry too, I used the recipe for my daughter's birthday party, but don't think I'll be making them again.

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  • Binder photo Ygdrasill

    15 June 2010

    Ygdrasill rated this recipe

    5 stars

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  • Binder photo Ygdrasill

    15 June 2010

    Ygdrasill rated this recipe

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  • Binder photo Beccaaa

    27 May 2011

    Beccaaa rated and commented on this recipe

    4 stars

    I halved the recipe and used milk instead of cream because I didn't have any. They were quite moist though! The cakes taste really nice with the orange but were quite dense.

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  • Binder photo Jessica.S:)

    28 October 2011

    Jessica.S:) rated and commented on this recipe

    3 stars

    Great decorations, but by da sound of dem, i might use my own mixture. Jessicaxx

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Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Can be frozen undecorated

Ingredients

Print this recipe
Add to your binder

PER CUPCAKE (UNDECORATED)

283 kcalories, protein 5g, carbohydrate 39g, fat 13 g, saturated fat 8g, fibre 0g, sugar 16g, salt 0.57 g

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