Friday, 29 January 2016

Vanilla and White Chocolate Doughnut Cupcakes



Makes: approx. 12 large cupcakes      Overall time: approx. an hour

Click here for a video tutorial

INGREDIENTS
for the cupcakes:
➥ 240g Plain flour
➥ 180g Caster sugar
➥ 80g Unsalted butter
➥ 240ml Whole milk
➥ 2 x eggs
➥ 1 tbsp Baking powder
➥ 1/2 tbspVanilla extract

for the mini doughnuts:
➥ 200g Plain flour
➥ 125g Caster sugar
➥ An Egg
➥ 125ml Whole milk
➥ 2 tbsp Greek yoghurt
➥ 1 tsp Vanilla extract
➥ 50g Unsalted Butter, melted
➥ 2 tsp Baking powder
➥ 80g White chocolate (melted)

for the Vanilla Bean buttercream:
➥ 125g Unsalted butter
➥ 250g Icing sugar
➥ 1/2 tsp Vanilla bean extract

Decorations
➥ White chocolate
➥ Blue and purple gel food colouring

METHOD

1. Preheat the oven to 170°C. Place the sifted flour, caster sugar, baking powder and butter into a large and blend at a low speed with an electric whisk until it resembles crumbly sand.

2. Add in the milk, egg, melted white chocolate and vanilla bean extract then blend until all the ingredients are smooth and well incorporated.

3. Pour approx. 2 tbsp of batter into each cupcake case and bake for 25-30 minutes.

4. While the cupcakes are baking, prepare the doughnuts. Blend all the ingredients listed above and pipe the mixture into a doughnut maker. They should be ready within 10 minutes.

5. Prepare the vanilla buttercream. Add all the ingredients into a bowl and blend until the buttercream is stiff and well blended. It should take approx. 5-10 mins on a medium speed with a hand whisk. Using a toothpick, dab specks of colour all over the inside of a piping bad before filling it with the buttercream.

6. Once the cupcakes are well baked, leave them to the side to cool down.

7. Using a star nozzle, pipe the buttercream onto each individual cupcake and gently place a doughnut on top. Finish off with melted white chocolate and sprinkle on some white chocolate shavings. They are ready to be served!

Friday, 22 January 2016

Jaffacake Cupcakes



Click here for a video tutorial

Makes: 12 large cupcakes      Overall time: approx. an hour

INGREDIENTS
for the cupcakes:
➥ 240g Plain flour
➥ 2 tbsp Cocoa powder
➥ 180g Caster sugar
➥ 1/2 tbsp Marmalade
➥ 80g Unsalted butter
➥ 240ml Whole milk
➥ An egg
➥ 1 tbsp Baking powder
➥ Zest of an orange
➥ 1/2 tbspVanilla extract

for the chocolate and orange buttercream:
➥ Zest of 1/2 Orange
➥ 125g Unsalted butter
➥ 250g Icing sugar
➥ 60g Melted plain chocolate (melted)

METHOD

1. Preheat the oven to 170°C. Place the sifted flour, caster sugar, baking powder, orange zest, marmalade and butter into a large and blend at a low speed with an electric whisk until it resembles crumbly sand.

2. Add in the milk, egg and vanilla extract then blend until all the ingredients are smooth and well incorporated.

3. Pour approx. 2 tbsp of batter into each cupcake case and bake for 25-30 minutes. Meanwhile, make the chocolate and orange buttercream. Add all the ingredients into a bowl and blend until the buttercream is stiff and well blended. It should take approx. 5-10 mins on a medium speed with a hand whisk.

4. Once the cupcakes are well baked, leave them to the side to cool down.

5. Using a round nozzle, pipe the buttercream onto each individual cupcake. Finish off with a jaffacake and voila! They are ready to be served.





Friday, 8 January 2016

Mini Neapolitan Doughnuts







Click here for a video tutorial

Makes: approx. 16 doughnuts     Overall time: under an hour

INGREDIENTS

for the Doughnuts:
➥ 200g Plain flour
➥ 125g Caster sugar
➥ An Egg
➥ 140ml Whole milk
➥ 1 tsp Vanilla extract
➥ 50g Unsalted Butter, melted
➥ 2 tsp Baking powder
➥ 20g Cocoa powder

for the Decorations:
➥ Icing sugar
➥ Whole milk
➥ 1 tsp Strawberry extract
➥ Red/pink gel colouring
➥ Optional: sprinkles

METHOD

1. To make the doughnuts, place all the ingredients minus the cocoa powder into a bowl and blend until everything is smooth. Split the mixture in half into two bowls and add cocoa powder into one of them. Blend until smooth.

2. Spoon both mixtures into two separate piping bags. Lightly oil the doughnut maker, pipe half of each mixture into each ring and close the lid.

4. Once your doughnuts are cooked, they should be a golden brown. Leave them on the side to cool down.

5. For the icing, just mix the icing sugar, milk, strawberry extract and pink gel food colouring in a bowl.

6. Dip the doughnuts into the icing and sprinkle decorations to finish.