Custard Cream Cupcakes

You can't go wrong with custard creams, they really are king of the biscuits in my eyes. Whilst much research has been done on the ultimate dunker, I'll challenge purists and say that these guys are better than a ginger nut. They may not have the sculptural dignity, but they do offer the perfect flavour balance to a brew with the added cream bonus in a bid to hold some shape.

Maybe I'm biased, but they truly are my favourite.

When hearing all about my friend's new bakery business and all the cupcakes she's making I was inspired to get into the kitchen and make my own...for myself! Cupcakes are the divas of the cake business, only best on the day of baking, but there's something to be said by having your own personal little frosted cake...or three (no one's counting)!

Vanilla sponge packed with crushed custard creams and topped with custard flavour buttercream. In order to have unlocked ultimate cupcake achievement levels, I'd have loved to have made some fresh custard to fill the centres with. But alas, I was hungry and the kitchen is too hot from last week's heat wave (my jar of coconut oil still hasn't set yet). I'm saving my efforts for the Great British Bake Off starting up next month and attempt to bake along again each week.

C U S T A R D   C R E A M   C U P C A K E S
(Recipe adapted from Primrose Bakery's Everyday, makes 12-16 cupcakes)

150g self raising flour

115g plain flour

10g custard powder

120ml semi-skimmed milk, room temperature

1tsp vanilla extract

110g unsalted butter, softened

225g golden caster sugar

2 large eggs

100g custard cream biscuits, crushed

Custard buttercream:

200g unsalted butter, softened

280g icing sugar, sifted

4tbsp custard powder, sifted

few drops of milk if needed to help combine

custard creams to decorate

• Heat the oven to 180 degrees and line a cupcake tray with cupcake cases.
• Pour the milk and vanilla extract into a jug and mix together. In a bowl, add the flours and custard powder.
• Beat together the butter and sugar until light and fluffy. Continue to mix on a slow speed whilst adding each egg, one at a time, beating well after each addition.
• Whilst continuing to mix, pour in the third of the flour until combined and alternate between the mix and the rest of the flour mix. Add in the crushed custard creams and gently fold together with a spatula.
• Spoon the batter evenly between each cupcake case, filling up to two thirds full.
• bake for 15-18 minutes, until a skewer inserted into the middle comes out clean. Leave to fool fully on a wire cooling rack before frosting.
• To make the frosting, beat the butter on a medium speed to ensure soft before gently and slowly adding in the icing sugar and custard powder. Continue to beat on a low speed at first, then medium until well combined.
• Load the butter cream into a piping bag, pipe a swirl onto the top of each cupcake and top with two halves of custard creams.

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Recipe: Red Velvet Cupcakes

To start, a disclaimer, these may not be the regular vibrant red velvets you'll see in shops. But I thought I'd share anyway. These cupcakes were made using regular supermarket food colouring, so just goes to show you really do need that fancy Superflair stuff to get that vibrant red.

Typically, although food colouring is used, the vinegar and buttermilk used in the recipe react to intensify this colouring. Hummingbird Bakery have a good FAQ on colourings here.

Aside from that, it was so good to go back to basics this weekend and do some baking. Its been a long time and I've missed it.

Red velvet cupcakes
(Recipe from Lisa Faulker's Tea & Cake, makes 12)

125g unsalted butter, softened
300g golden caster sugar
3 large eggs
180g plain flour
2tbsp cocoa powder
1/2 tsp fine salt
125ml buttermilk
1tsp Superflair red food colouring
1tsp vanilla extract
1tsp bicarbonate of soda
2tsp red wine vinegar

Icing:
150g white chocolate
200g full fat cream cheese
100g unsalted butter, softened
200g icing sugar, sifted
1tsp vanilla extract

Heat the oven to 170 degrees and line a cupcake tray with cases.

Cream together the butter and sugar until light and fluffy. Slowly add the eggs, one at a time, beating well after each addition. Sift in the flour, cocoa powder and salt and gently fold into the mix.

Combine the buttermilk, colouring and vanilla extract and fold into the mix. In a separate bowl, mix together the bicarbonate of soda and red wine vinegar, it will fizz up slightly. Gently fold into the battle, being careful not to knock any air out.

Divide the batter between the paper cases, cook in the centre of the oven for 20 minutes. A skewer inserted should come out clean. Transfer to a wire rack to fully cool.

To make the frosting, gently melt the chocolate in the microwave in short 10-20 second bursts. Alternatively, melt in a bowl rested on a pan of barely simmering water. Once fully melted, leave to cool for a minute or two. Cream together the butter and cream cheese until smooth. Add the melted chocolate and continue to mix. Beat in the icing sugar and vanilla until smooth and well incorporated. Cover and leave to chill in the fridge before frosting the cupcakes.

Once the cupcakes have cooled trim any raised tops and blitz in the blender to make crumbs for decoration. Spoon or pipe the chilled frosting onto each cupcake and top with a sprinkling of crumbs.

Cookie Girl Decorating Class

   On Saturday morning I ventured through the snow to a Cookie Girl decorating class in Kensal Green.  The 2 hour decorating class, lead by Ro, demonstrated to a table full of pinny-clad girls 4 different cupcake frosting techniques; the classic swirl, a rose, iced jems and two tone swirls.

   To decorate the iced cupcakes, the table was full of every type of glitter, flowers, stars, hearts and confetti imaginable. I came to the conclusion, less IS NOT more!

Classic swirl, rose, iced gem and two tone swirl.

   All equipment and ingredients are provided in the class including boxes to take 8 sugary little treats home. I had a voucher for this class from my brother and his ladyfriend, thanks Tom & April!!

Podium, Hilton Park Lane: Afternoon Tea

   What better way to end a busy week than with cake? Yesterday Harriet and I ventured to Podium Restaurant in the Hilton on Park Lane for a glass of fizz and Anthony Marshall's 'Confessions of a Chocoholic' Afternoon Tea. When I say 'ventured' I mean walking through what felt like the Hurricane level winds we'd experienced during our time in NYC with Hurricane Sandy.

   I'd purchased a Travel Zoo voucher and booked months ago, without realising I'd booked for Mother's Day! With 'Mumma Loves Food' away sunning herself in Dubai and Harriet's mum kindly excusing her for the afternoon we enjoyed a Mother's Day version of the 'Confessions of a Chocoholic' Afternoon Tea.

      Upon arrival we were presented with a tea menu and some samples for a quick 'sniff' of their favourite blends. We opted for Earl Grey with lavender flowers which was the perfect fresh blend to accompany the sugar overload that was to follow. Shortly after a glass of fizz and our sandwiches arrived.

   I went for the vegetarian sandwich option which included: asparagus, parmesan and balsamic vinegar; cucumber, cream cheese and chives; egg and cress; tomato, mozzarella and pesto; emmental cheese and grapes (walnuts as listed on the menu were missing). I wouldn't say that they were some of the best sandwiches I've had, but all perfectly fresh and a good selection of flavours.

   The next course, the start of the three-tiered 'stand of sugar', was mini chocolate chip scones served with a chocolate praline spread, clotted cream and homemade strawberry jam. Harriet enjoyed the strawberry jam and chocolate spread as a combo on her scone. I enjoyed chocolate, chocolate and a little more chocolate!

   Next up, a raspberry and lemon cupcake topped with heart-shaped shortbread. The cupcake was filled with raspberry jam and has inspired me to try something like this myself...watch this space! I felt that the lemon buttercream was a little too on the sweet side and not enough lemon. The cupcake was beautifully decorated with glitter, pearls, white chocolate, raspberry and the heart.

   For the final course we enjoyed a selection of delicate miniature fancies. These included a Louis Vuitton Victoria Sponge handbag; pistachio macaron, white chocolate and cherry cheesecake topped with a heart-shaped shortbread; lemon and raspberry marshmallow cone; a dress-shaped iced shortbread (which got eaten too quickly for its close-up).

   Which leads me to the final discovery, the entire top tier of the cake stand was in fact a white chocolate plate! Which they kindly boxed for us to bring home. I've yet to tuck into my chocolate plate as it's pretty hefty.

   This Afternoon Tea was girlie in every way and so beautifully presented. I can proudly say that the two of us cleared each cake and crumb, unlike the other diners surrounding us who seemed to fill their boxes for home with the entire miniature fancy course. Who doesn't eat cake, especially when one is taking tea?