BBC Children in Need cupcakes: batch 1
- Good Food team
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Makes 12
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4 out of 5.2 ratingsRate
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Bake these cute cakes, designed by Gary Rhodes, Angela Hartnett, Ainsley Harriott and Anjum Anand, to sell in aid of Children in Need
Freezable (Can be frozen undecorated)
Vegetarian
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Showing items 1 to 3 of 3
BBC Children in Need cupcakes: batch 3
A star rating of 5 out of 5.1 rating
BBC Children in Need cupcakes: batch 2
A star rating of 3.7 out of 5.6 ratings
BBC Children in Need cupcakes: batch 1
A star rating of 4 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
350g plain flour
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85g golden caster sugar
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85g light muscovado sugar
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1 tbsp baking powder
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zest 2 lemons
or small oranges
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2 eggs
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284ml carton soured cream
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1 tsp vanilla extract
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100g butter
melted
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Nutrition: per cupcake (undecorated)
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kcal283
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fat13g
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saturates8g
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carbs39g
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sugars16g
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fibre0g
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protein5g
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salt0.57g
low
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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.
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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
PUDSEY’S HONEY BEES – AINSLEY HARRIOTT
Colour white ready-to-roll icing blue, black, yellow, green and orange with paste food colourings (leave some white). Half-knead white icing into blue to look like sky. Roll out and cut circles to fit cakes. Brush cakes with honey; lay circles on top. Make a template and cut bees from rolledout black icing. Cut stripes and use a cutter to make flowers from rolled yellow icing, and wings from white. Shape antennae, flower stalks and centres from coloured icing. Attach with honey.
TOFFEE APPLES - GARY RHODES
Melt a knob of butter, add 3 eating apples, peeled and cut into 1cm dice, and cook until soft, then drain any juices. Briefly bubble 3 heaped tbsp golden syrup and 1 scant tbsp black treacle together to thicken slightly. Mix half with apples. Cool and stir in 50-75g soft fudge, chopped into small dice. Spoon onto cakes and drizzle with the rest of the syrup.
FLOWERY ITALIAN FLAG – ANGELA HARTNETT
Colour white ready-to-roll icing red, green and yellow with paste food colours (leave some white). Use a cutter to make flowers from rolled-out white, red and green icing. Roll small balls from yellow icing and press into flower centres. Mix 3-4 tbsp water into 300g fondant icing sugar, spread over cakes, then leave to set slightly. Lay flowers in lines on top.
SHARE YOUR GOOD FORTUNE – ANJUM ANAND
Colour some white ready-to-roll icing brown with paste food colour, then use to shape boxes. Damp edges and brush with edible gold glitter and leave to dry. Cut circles from rolled-out white icing to fit cake tops. Brush cake tops with honey, lay a circle and box on top of each, then fill and spill with small colourful sweets, jumbo edible confetti, sugar ‘diamonds’, gold dragees and edible gold sparkles.
Recipe from Good Food magazine, November 2008
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A star rating of 4 out of 5.2 ratings
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