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BBC Children in Need cupcakes: batch 4

BBC Children in Need cupcakes

BBC Children in Need cupcakes: batch 4

Name: BBC Children in Need cupcakes: batch 4
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 2.4 out of 5.3 ratingsRate

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Try cupcakes by Sophie Grigson, Raymond Blanc and Lesley Waters and sell them to raise money for a good cause

Freezable (Can be frozen undecorated)

Vegetarian

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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

RASPBERRY PYRAMID – LESLEY WATERS

Mix 150g mascarpone, 100g soft cheese, 2 tbsp lemon juice and 4 tbsp lemon curd. Swirl over the cakes, pile on raspberries and dust with icing sugar.

MAMAN’S COOKING POT – RAYMOND BLANC

Colour some white ready-to-roll icing brown, black, green and orange with paste food colourings. Shape spoons from brown icing, handles from black icing and peas from green, then leave overnight to firm up. Cut circles from rolled-out orange icing to fit cake tops. Brush cakes with honey, then lay the circles on top. Tuck side handles under lids, and attach lid handle with honey. Lay spoon with peas on top.

SPIKY CHOCOLATE – SOPHIE GRIGSON

Melt 175-200g both dark and white chocolate and spread thinly and separately on a large cool surface. When almost – but not completely – hard, scrape into chocolate curls with a sharp knife. Whip 250ml double cream and 1 tbsp caster sugar, spread onto the cakes, then decorate with chocolate curls.

Recipe from Good Food magazine, November 2008

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A star rating of 2.4 out of 5.3 ratings

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