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This Month's Recipe by Charlotte Blackham

   
         
   

 

Cupcakes

Raspberry Cupcakes

For the base, makes 6 good sized cupcakes

  • 3oz (75g) Self Raising Flour
  • 3oz (75g) Caster Sugar Product Code: S.CAS6X2
  • 3oz (75g) Butter or margarine
  • 2 Eggs
  • Raspberry Taura Pieces Product Code: T.RASP10
  • Raspberry Freeze Dried Powder Product Code: FR.RASPOW0.1

For the Icing

  • 8oz (200g) White Cryst o Fil Product Code: B.CRYW4X3 (I used this amount and it was plenty but you can experiment and use as little or as much icing as you wish)
  • Raspberry Freeze Dried Powder Product Code: FR.RASPOW0.1
  • A little water
  • Coloured sugar to decorate

for full details of these products, please put the product code into the "Quick Search"box on our website, www.hbingredients.co.uk.

Method

For the base

  • Blend the caster sugar and butter until creamy (using a electic hand mixer or kenwood)
  • Add the eggs and blend in
  • Carefully fold in the flour a little at a time
  • Once mix is blended then add your flavours to the mix in this case raspberry powder and the fruit pieces.
  • Spoon the mix into the cupcake cases, fill cases about 2/3rds full
  • Put in a preheated oven 190 degrees fan assisted for 12-15 minutes
  • Put on a cooling rack and wait until they cool before icing.

For the icing

  • Warm the cryst o fil to 25 degrees, do not heat it any higher as this will ruin the cryst o fill and you won't be able to use it.
  • Add a drop water about a teaspoon to the cryst o fill
  • Using an electric mixer whip up the cryst o fill until it comes to a soft peak
  • Add your flavourings in this case the raspberry powder
  • Mix through and then put in a piping bag and pipe onto your cupcakes, only do this once the cupcakes have cooled down.

Now they are ready to serve

Coffee and Walnut Cupcakes

For the base, makes 6 good sized cupcakes

  • 3oz (75g) Self Raising Flour
  • 3oz (75g) Caster Sugar Product Code: S.CAS6X2
  • 3oz (75g) Butter or margarine
  • 2 Eggs
  • 2 tsps Coffee Extract Product Code: M.COFEX1 (On special offer this month)
  • Walnuts Product Code: N.WAL1

For the Icing

  • 8oz (200g) Milk Cryst o Fil Product Code: B.CRYM4X3 (I used this amount and it was plenty but you can experiment and use as little or as much icing as you wish)
  • 1 tsps Coffee Extract Product Code: M.COFEX1 (On special offer this month)
  • A little water
  • Chocolate splitters small Product Code:l CD.SPLI4D1
  • Coffee flavoured chocolate beans Product Code: CD.COFBS1

for full details of these products, please put the product code into the "Quick Search"box on our website, www.hbingredients.co.uk.

Method

For the base

  • Blend the caster sugar and butter until creamy (using a electic hand mixer or kenwood)
  • Add the eggs and blend in
  • Carefully fold in the flour a little at a time
  • Once mix is blended then add your flavours to the mix in this case coffee extract and walnuts
  • Spoon the mix into the cupcake cases, fill cases about 2/3rds full
  • Put in a preheated oven 190 degrees fan assisted for 12-15 minutes
  • Put on a cooling rack and wait until they cool before icing.

For the icing

  • Warm the cryst o fil to 25 degrees, do not heat it any higher as this will ruin the cryst o fill and you won't be able to use it.
  • Add a drop water about a teaspoon to the cryst o fill
  • Using an electric mixer whip up the cryst o fill until it comes to a soft peak
  • Add your flavourings in this case the coffee extract
  • Mix through and then put in a piping bag and pipe onto your cupcakes, only do this once the cupcakes have cooled down.
  • Decorate with splitters and coffee flavoured chocolate bean

Now they are ready to serve

   
   
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