NEW BLOG!!!!

Hi Everyone,

I now have a new blog set up courtesy of a very talented friend.
Hopefully it will give you some inspiration for new baking ideas as I share things that have given me inspiration as well as lots of my own baking creations.

The new site is:
http://toothfairycakes.wordpress.com

Please follow me on twitter @ToothFairy_Cake as well

Ali
x

Custard Cream Cupcakes

 As you can see there has been a bit of a biscuit theme this week. After the Cookies and Cream biscuits, I had a request at work for some Custard Cream ones so here they are.
They follow the same basic recipe as the Cookies and Cream biscuits, but they use Custard Creams instead and there is a little extra ingredient in the frosting.

Cupcake Ingredients


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
Custard Cream Biscuits (crushed)
1 quantity frosting 




Cupcake Method


Preheat the oven to 170°C (325°F) Gas 3.
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.
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.
Add the crushed Custard Cream biscuits and slowly fold into the mix.
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.
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. 




Cream Cheese Frosting


300g Icing Sugar
50g Unsalted Butter (Room Temperature)
125g cold cream cheese
1tbsp Custard Powder

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.
Add a splash of milk if required to help it bind before adding the cream cheese.
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- for at least 5 minutes. Do not overbeat, as it can quickly become runny.
Sift in the custard powder and beat until it has been spread evenly through the mixture.
Pipe the frosting on top of the cake and stick a Custard Cream into the top for decoration.




(Vanilla cupcake and Frosting mix courtesy of the Hummingbird Bakery Cookbook)

Cookies and Cream Cupcakes

 I have seen lots of Cookies and Cream American Cupcakes using Oreo cookie crumbled into the mix and into the frosting, so I decided to attempt my own version which is a little more British.
It uses a simple vanilla cake mix with added Bourbon biscuits (but you could use any you wanted) and then they are topped with a cream cheese frosting and a Bourbon biscuit (what a surprise)

Cupcake Ingredients


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
Bourbon Biscuits (crushed)
1 quantity frosting




Cupcake Method


Preheat the oven to 170°C (325°F) Gas 3.
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.
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.
Add the crushed Bourbon biscuits and slowly fold into the mix.
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.
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.




Cream Cheese Frosting


300g Icing Sugar
50g Unsalted Butter (Room Temperature)
125g cold cream cheese


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.
Add a splash of milk if required to help bind the mix before adding the cream cheese.
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- for at least 5 minutes. Do not overbeat, as it can quickly become runny
Pipe the frosting on top of the cake and stick half a Bourbon biscuit in.




(Vanilla cupcake and Frosting mix courtesy of the Hummingbird Bakery Cookbook)