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BBC Children in Need cupcakes: batch 2

BBC Children in Need cupcakes

BBC Children in Need cupcakes: batch 2

Name: BBC Children in Need cupcakes: batch 2
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
Ingredients: 350g plain flour; 85g golden caster sugar; 85g light muscovado sugar; 1 tbsp baking powder; zest 2 lemons or small oranges; 2 eggs; 284ml carton soured cream; 1 tsp vanilla extract; 100g butter melted

Good Food team

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Makes 12

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.6 out of 5.6 ratingsRate

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

Freezable (Can be frozen undecorated)

Vegetarian

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BBC Children in Need cupcakes: batch 4

A star rating of 2.4 out of 5.3 ratings

BBC Children in Need cupcakes: batch 1

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BBC Children in Need cupcakes: batch 3

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

350g plain flour
85g golden caster sugar
85g light muscovado sugar
1 tbsp baking powder
zest 2 lemons

or small oranges
2 eggs
284ml carton soured cream
1 tsp vanilla extract
100g butter

melted

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Nutrition: per cupcake (undecorated)

kcal283
fat13g
saturates8g
carbs39g
sugars16g
fibre0g
protein5g
salt0.57g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

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.

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.

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.

Recipe from Good Food magazine, November 2008

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A star rating of 3.6 out of 5.6 ratings

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