National Cupcake Week: Strawberry Cupcakes

Cupcake week is drawing to a close and today is my penultimate cupcake post.... for now anyway ;)

Today I'm bringing the sunshine back with these delicious Strawberries and Cream Cupcakes!  Another Pet Lamb best seller these cupcakes have a strawberry studded sponge with a filling of finest quality strawberry jam!  They really are the bees knees for strawberry lovers!  Top with a ripe and juicy strawberry and lashings of edible glitter for a jaw dropping effect!

No recipe today as I'm at work (booo) but this recipe, and tonnes more, is from the Cupcakes from the Primrose Bakery book.  My personal favorite :)

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National Cupcake Week: White Russian Cupcakes

It's day five of National Cupcake Week and Katie is in the kitchen making cupcakes.....still ;) 

I think my friends and family are getting a wee bit sick of cupcakes, I think now is the time to start palming them off on neighbors, co-workers and general passers by.  Or maybe throwing them at people I don't like!

Today marks the final day of alcohol laced cupcakes.  Back to good old wholesome, family friendly cakes as of tomorrow. My final cocktail cupcake is a cocktail I am not very fond of but is a firm favorite amongst my friends, the white russian.  Made with milk, vodka and kaluah it was just begging to be transformed into a delicious cupcake!

White Russian Cupcakes

110g butter
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
50ml milk
30ml vodka
30ml kaluah 
2 free range eggs

Frosting:
110g butter
350g icing sugar
1tsb milk 
2tsp kaluah
 

First preheat the oven to 180C or 160C fan assisted and line a muffin tray with cupcake cases.

Cream together the sugar and butter till light and creamy.  Add the eggs one at a time, beating between each addition. Sift together the two flours into a bowl and add the vanilla extract to the milk.

Add 1/3 of the flour mixture to the batter alternating with the milk mixture then the vodka and kaluah, beginning and ending with the flour.  Fill each case 3/4 full of the batter and bake for 20 - 25 minutes until golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack.

Once cool make the frosting by combining the butter with the icing sugar.  Add the milk and kaluah, spoon by spoon until you achieve the correct piping consistency.

Pipe your cakes into a pretty swirl before decorating with grated chocolate.

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National Cupcake Week: Amaretto Cupcakes

Morning world! It's Thursday and time for the fourth installment of my week of cupcakes!  Four down three to go :D

Todays cupcake is one of my very favorites, amaretto!  Isn't amaretto delicious? I just love ordering a saucy amaretto and coke in a fancy pub and delicately sipping upon the wee straw.  So, when I saw these cupcakes in the Cupcakes from the Primrose Bakery book I just had to make them!

As it is a little bit dangerous for me to have a bottle of amaretto lying around the house I subbed the sweet liqueur for a tsp of almond extract and a squirt of amaretto syrup.  I also topped the unfrosted cakes with syrup as a little treat, lord I'm such a lush!

Amaretto Cupcakes:
(Recipe adapted from Primrose Cupcakes)

110g unsalted butter, at room temperature
300g caster sugar
2 large eggs, free-range or organic
125g self-raising flour, sifted
120g plain flour, sifted
125ml semi-skimmed milk, at room temperature
1 tsp amaretto liqueur or almond extract
1 good handful toasted slivered almonds or other decorations or flowers, to decorate

Preheat the oven to 160°C (fan) / 180°C / 350°F / gas mark 4 and line a 12-hole muffin tray with the appropriate size cupcake cases.

In a large mixing bowl cream the butter and 180g sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add ½ tsp amaretto or almond extract. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and the milk have been added. 

Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of the one of the cakes - it should come out clean.

Meanwhile, combine the remaining caster sugar, 125ml water and the remaining amaretto liqueur or almond extract in a microwave-safe bowl and heat until the sugar melts completely (about 1 ½ minutes); stir to combine. Alternatively heat over a low heat in a saucepan.

Remove the cupcakes from the oven and leave in their tins for about 10 minutes before carefully placing on a wire rack. While they are still warm, dip the tops of the cupcakes into the syrup for a couple of seconds. Return to the wire rack to cool completely.

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National Cupcake Week: Pina Colada Cupcakes

Day three of national cupcake week and I'm still here, still baking and still doing the bloody washing up ;)  I decided on these pina colada cupcakes as tonight is Pet Lambs first outing at Dixies Dollhouse Burlesque Night, and as a fun theme we chose to have a cocktail cupcake bar.  Neat idea huh?  Everything on offer tonight is going to be laced with booze and sugar, the perfect combination.  Tune in for the rest of the week to see what other cocktail concoctions I came up with ;)

Pina Colada Cupcakes

110g butter
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
120ml coconut milk 
Small tin of pineapple chunks, chopped finely
2 free range eggs

Frosting:
110g butter
350g icing sugar
2/3 tsp coconut milk
 

First preheat the oven to 180C or 160C fan assisted and line a muffin tray with cupcake cases.

Cream together the sugar and butter till light and creamy.  Add the eggs one at a time, beating between each addition. Sift together the two flours into a bowl and add the vanilla extract to the coconut milk.

Add 1/3 of the flour mixture to the batter alternating with 1/2 of the milk mixture, beginning and ending with the flour.  Fill each case 3/4 full of the batter and bake for 20 - 25 minutes until golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack.

Once cool make the frosting by combining the butter with the icing sugar.  Add the milk, spoon by spoon until you achieve the correct piping consistency.

Pipe your cakes into a pretty swirl before decorating with weeny straws and cocktail umbrellas.

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National Cupcake Week: Elvis Cupcakes

Here we are again, day two of National Cupcake Week.  Today I'll be introducing you to Pet Lambs best seller and most requested cupcake, The Elvis!  The Elvis is a delicious combination of a chocolate chip & banana sponge topped off with a creamy peanut butter butter cream.  I mean, who could possibly resist!

I based this recipe on the banana and chocolate cupcake from The Primrose Bakery Cupcake Book.

Original Recipe:


125g unsalted butter
250g caster sugar
2 large eggs (free range)
1tsp vanilla
250g plain flour
2tsp baking powder
4 over ripe bananas mashed with a fork
175g plain chocolate chips


Preheat the oven to 160C (fan) and line a 12 hole muffin tin with cupcake cases.


In a large bowl cream together the butter and sugar until light and smooth, about 5 minutes.  Add the eggs and vanilla extract and briefly beat again.  Add the flour and baking powder and beat until well combined.  Stir in the mashed banana and chocolate chips with a wooden spoon..


Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full.  Bake in the preheated oven for 20 - 25 minutes.


Remove from the oven and allow to cool in the tin for 10 minutes.  Transfer the cakes to a wire rack to cool completely.

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