The ultimate cupcake
Our resident expert baker John Whaite, and author of Deliciously Decorated and Burlesque Baking Charlotte White of Restoration Cake are with for two weeks, bringing us the best baking and cake decorating tips.
Today John bakes a delicious cupcake and Charlotte demonstrates a fondant fancy cupcake technique! Remember to share your baking and decorating pictures with us on Twitter and Instagram using #LetThemTweetCake.
Serves: 25 cupcakes
Recipe:
225gm stork baking fat225gm caster sugar1 tsp vanilla extract4 large eggs225gm SR flour1/2 tsp salt1 tsp baking powder
For the icing:500g sugar paste per dozen cupcakes½ quantity of cream cheese frosting Simple blossoms for the tops of the cupcakes (we will make 12)Using cutters and moulds (CW will bring these)125g sugar paste mixed with ½ tsp CMC powder, coloured as required using paste food coloursEquipmentSmall non-stick rolling pinSelection of Blossom Sugar Art cutter and mould setsCornflour for dustingSmall paintbrush
Method:
Preheat oven at 200C/180C fan/gas mark 6
Whisk together the baking fat, sugar and zest until very pale and fluffy
Beat the eggs in a jug and whisk in, a little at a time. The mixture will probably curdle; if it does don’t panic, just carry on
Sift over the flour and the salt and fold in until you have a very smooth batter
Divide equally between the baking tins and bake for 18-22 minutes, until evenly risen and a skewer inserted into the centre comes out clean
For the icing:1. Dollop a good sized tablespoon of cream cheese frosting on top of each of your cupcakes
Knead your sugarpaste and roll out with your non-stick rolling pin using marzipan spacers to ensure an even thickness
Cut out 12 circles from this sugarpaste using a 5cm round cookie cutter
To cover your cupcake, gently lay a circle of sugarpaste over the top of each frosting topped cake. Be careful not to press on the centre of your sugarpaste, instead using the side of your thumb to gently tease down the edges of the sugarpaste circle to the edges of your cupcake
Once the sugarpaste has formed a dome over the frosting and you are confident that it is securely contained, cup your hand and give a gentle turn over the top of your covered cupcake. The heat from your palm will create a beautifully smooth finish
Roll out your sugarpaste to around 2mm thickness and cut out the shape of your flower with the cutter. Before you remove the shape, give the cutter a little rub with your finger to tidy up any edges that may be a little rough
Remove your flower shape from the cutter and lay it inside the mould that matches the shape of your cutter – it is advisable to dust a little cornflour on both sides of the mould first
Close the mould with your flower shape inside, press gently, and then open to reveal your beautifully detailed flower. Leave these flowers to dry on a piece of crumpled baking parchment to preserve their shape. They will stick to the top of your cupcakes with a dab of water