The Cocoa Box Cupcake Decoration Class

This Sunday I went to the Thistle Hotel in London and took a cupcake decoration class run by The Cocoa Box. I've never done any sugarcraft before but they showed us how to make a bow, an ice cream and a cupcake from sugarpaste. It was great fun and so easy to do, just like playing with plasticine.

I also learnt the best techniques for using fondant icing, buttercream and cream cheese icing so I'll be playing around with these over the next few weeks.

They also gave us some great tips, like when you're using fondant icing a flat cake is ideal and the best way to get a flat top is to use margarine instead of butter.

The Cocoa Box have their own blog too so check them out for some great recipes http://thecocoaboxblog.blogspot.co.uk/.

Check out some more photos from the workshop:

my cute jubilee heart cupcake

Easter Cupcakes

I couldn't resist making some easter themed cupcakes, I raided my local sweet shop last night for mini chocolate eggs, food colouring and sprinkles.


I used my favourite chocolate cake recipe because I know the cakes will always turn out well. Then I made the icing just using equal amounts of Stork to icing sugar (430g Stork, 430g icing sugar) and decorated with treats. They went down a storm in the office.

Not your average chocolate orange cupcakes

After the success of the Nutella cupcakes I made for a bake sale a few weeks ago I wanted to make them again but I needed to adapt the recipe for my friend who has a hazelnut allergy.

I came across a jar of chocolate orange spread in Sainsburys which gave me the idea for these delicious chocolate orange cupcakes.

This recipe was supposed to make 12 cupcakes but I made 16.

Ingredients:

175g margarine

175g caster sugar

3 eggs

200g self-raising flour

1 tsp baking powder

zest of one orange

4 tbsp milk

16 tbsp chocolate orange spread

To start, mix 175g margarine and 175g caster sugar in a bowl until smooth. Add the eggs, one at a time and beat well after each addition.

Now add the dry ingredients, sieve the flour and baking powder into the bowl and mix well. Finally stir in the milk and orange zest.

Switch on your oven to gas mark 4 / 180°C, while you're waiting for the oven to heat up line your muffin tins with paper cases and fill each case around two thirds full. Don't overfill the cases or the cakes will overflow in the oven when they rise.

Now to add the chocolate spread. Warm up 16 teaspoons chocolate spread (one per cupcake) until it's runny. Add a teaspoon to each cupcake.

Then with a cocktail stick gently stir the mix creating a marbled effect like in the picture below.

Put in the oven on the middle shelf for 25mins or until golden brown. When you remove the cupcakes from the oven, leave them for around 5 minutes before you put them on a wire rack to cool completely.

For the icing:

100g dark chocolate

200g milk chocolate

100ml double cream

100g margarine

1/2 tsp vanilla essence

250g chocolate orange spread

Melt the chocolate in the microwave, be careful not to burn it though! Once the chocolate has melted completely add to a mixing bowl and add the cream,  butter and vanilla essence and beat well with an electric whisk. Once fully combined add the chocolate orange spread. I can't tell you how delicious this is, you just have to try it!

Once the cupcakes have cooled completely add the icing using a piping bag or spatula. Here's a photo of the final product, I used an icing bag with a Wilton 1M nozzle which is my favourite.

Jam filled cupcakes

So much easier than injecting the jam, and less messy too!

Nutella Cupcakes

We had a bake sale at work this week and these Nutella cupcakes were by far the most popular, selling out in just 15 minutes. Unfortunately I didn't even get to try one as I wasn't quick enough but I was told they were scrummy so I will have to bake them again very soon!


To avoid chocolate overload, rather than using a chocolate sponge I used a plain sponge with cinnamon for added flavour. I then simply swirled some Nutella into the uncooked batter before putting them into the oven.


The icing is a delicious combination of melted chocolate and Nutella....divine!


This recipe makes 12 cupcakes:


Cream 175g margarine and 175g caster sugar in a bowl until smooth. Add 3 eggs, one at a time and beat well after each addition.


Add 200g self-raising flour (sifted), a teaspoon of baking powder and 2 teaspoons cinnamon and beat well. Stir in 4 tablespoons milk.


Line a 12 muffin tin with paper cases and divide the batter evenly across the cases. Now it's time to add the Nutella, warm 12 teaspoons of Nutella in a bowl in the microwave until it's easy to stir (be careful not to burn it). Add a teaspoon of Nutella to each cupcake but don't mix fully as you want to create a marbled effect (see below), I used a cocktail stick to do this but you could also use a small spoon.

Pop into a preheated oven (gas mark 4 / 180°C) for 20-25 mins. When they're ready to come out of the oven the cupcakes will be raised and golden brown. Leave the cupcakes to cool for 5 mins before you turn them out onto wire racks to cool completely.


To make the icing you need to melt 300g chocolate, i find it's easiest to do this in the microwave but you can also do it in a pan on the hob if you prefer. When ready put the chocolate into a mixing bowl and add 100ml double cream, 100g unsalted butter and half a teaspoon of vanilla extract/essence. Beat well with an electric whisk. Add 250g of Nutella and beat well until smooth.


Once the cupcakes are completely cool they are ready to be iced. I used a piping bag and a Wilton 1M nozzle to create the nice rose design on mine.

Mint chocolate cupcakes

For these delicious mint chocolate cupcakes I used my favourite recipe from the Primrose Bakery cookbook p21 but switched the icing for mint instead.

You can use any chocolate cupcake recipe, then for the mint icing you need:

115g unsalted butter (softened)
40ml milk 
1 tsp peppermint essence

1/2 tsp green food colouring
500g icing sugar

Put the butter in a bowl and mix until softened, gradually add the icing sugar and the milk. Add the peppermint essence to taste.

To create a two tone icing effect put half the icing into another bowl and add green food colouring until you get the desired colour.

When you put the icing in the icing bag keep the colours seperate and you will get a nice design like in the picture below.

For the finishing touch I added an After Eight mint chocolate and a mint chocolate Matchmaker. Simple but effective :)

Baileys chocolate cupcakes

Last week I found myself surrounded by Christmas leftovers, including some Baileys chocolate truffles and a bottle of Baileys so I created this delicious recipe for Baileys cupcakes which went down a treat with my friends.


As the Baileys is only in the icing, you can use any cupcake recipe here, below is my favourite.


For the chocolate cupcakes you will need:
115g dark chocolate
85g Stork margarine
175g soft brown sugar
2 eggs
185g plain flour
3/4 tsp baking powder
3/4 bicarbonate of soda
pinch of salt
250ml milk
1tsp vanilla extract


Preheat the oven to 190°C/gas mark 5. Line your muffin trays with 16 muffin cases.


Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and stir together. Then measure the milk into a jug and  add the vanilla extract.


Melt the chocolate in a separate bowl and leave to the side to cool slightly.


In a large bowl cream the butter and sugar together using an electric whisk. Once the mixture is smooth add the eggs one at a time and beat well after each addition. Add the melted chocolate and beat well again.


Add one third of the flour mixture to the large bowl and beat well, add one third of the milk mixture and beat well again, continue to add one third at a time until all is combined.


Spoon the mixture into the muffin cases and bake in the oven for 20-25 mins.


For the icing:
115g unsalted butter (softened)
60ml Baileys irish cream
1 tsp vanilla extract
500g icing sugar


Beat the butter, baileys and vanilla extract with half of the icing sugar with an electric whisk. Gradually add the rest of the icing sugar. This should create a smooth and creamy icing with a subtle baileys flavour.


For the finishing touch, use an icing bag to ice the cupcakes and add a truffle to the top of each cake.


You can either buy the truffles or make some yourself using the recipe from the Baileys website http://www.the-baileys-lounge.baileys.com/en-gb/recipes/sweet-treats/Baileys-Chocolate-Truffles.aspx.