Facebook
Twitter
RSS
Youtube
Pesticide residue free Fruit, Salad and Potatoes

Cupcake Crazy!

As National Cupcake Week is fast approaching ( running 17th to 23rd September) we are going a little cake crazy here at Good Natured! What better way to start the celebrations than to  share a few of our all time favourite cupcakes recipes with you all!

Why not share your favourite baking recipes with us on our website or on our Facebook page! You can even win a prize if we love your recipes too!

Hummingbird Bakery Vanilla Cupcakes

vanilla-cupcakeIngredients: For the Cakes

  • 120g plain flour
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract
  • 1 quantity vanilla frosting

For the vanilla frosting:

  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract
Method For the cake:

  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
  3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
  5. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  6. When the cupcakes are cold, spoon the vanilla frosting on top and decorate

For the vanilla frosting:

  1. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
  3. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Red Velvet Cupcakes

red-velvet-cupcakesIngredients

  • 60g unsalted butter, at room temperature
  • 150g caster sugar
  • 1 egg
  • 10g cocoa powder
  • 20ml red food colouring (we recommend Dr. Oetker’s or a paste colouring as red food colourings vary in strength)
  • ½tsp vanilla extract
  • 120ml buttermilk
  • 150g plain flour
  • ½tsp salt
  • ½tsp bicarbonate of soda
  • 1½tsp white wine vinegar

For the cream cheese frosting:

  • 300g icing sugar, sifted
  • 50g unsalted butter, at room temperature
  • 125g cream cheese, cold
Method

  1. Preheat the oven to 170°C/325°F/gas mark 3.
  2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.
  4. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  5. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated.
  6. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
  7. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
  8. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  9. For the cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
  10. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.
  11. When the cupcakes are cold, spoon over the cream cheese frosting on top

Oreo Cookie and Cream Cupcakes

Ingredients: oreo-cupcakesFor the cakes: 1 1/2 cups plain flour 1/2 cup  cocoa 1 1/4 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/2 cup vegetable oil 1 teaspoon vanilla extract 3/4 cup milk 3/4 cup hot water 24 Oreos, plus more for crumbs Frosting: 1 cup unsalted butter 1 lb. icing sugar sugar 1 teaspoon vanilla 3-6 tablespoons whole milk 2 or more teaspoons Oreo cookie crumbs Method:

  1. Preheat oven to 350 degrees.
  2. Line tray with 12 baking cups.
  3. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
  4. Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
  5. Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
  6. Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
  7. Bake for 16-18 minutes.
  8. For the frosting: Beat the butter in a mixer until smooth.
  9. Add vanilla and mix until combined.
  10. Add the icing sugar in three additions, scraping down the sides after each addition.
  11. Add a tablespoon of milk at a time and mix together until you achieve the consistency you like.
  12. Add the cookie crumbs and mix until completely combined.
  13. Place frosting in a decorator bag and swirl on top of each cupcake.
  14. Place a cookie on top of each cupcake.

To celebrate National Cupcake Week, we are giving you the chance to win a fab baking hamper! Including a beautiful cupcake stand, pink love heart mixing bowl, icing pen, cake tins and The Hummingbird Bakery recipe book for more yummy cake recipes! For your chance to win this gorgeous hamper simply head to:

www.goodnaturedfruit.co.uk/competitions

prize

One thought on “Cupcake Crazy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Supermarket logos