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All the below cupcake recipes can be adapted, by using various decoration products from our Ingredients Pantry range, therefore creating your own unique cupcake.

Raspberry Cupcake decorated with Glimmer Pink Sugar

Makes 6 Cupcakes

Ingredients

For the base

For the Icing

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 of water (about a teaspoon) to the cryst o fill
  • Using an electric mixer whip up the cryst-o-fil 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.

White Chocolate Cupcakes decorated with gold or silver balls

Makes 12 cupcakes

Ingredients

For the chocolate icing

Method

  • Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the baking cases into a cupcake tin.
  • Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
  • Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch.
  • Remove from the oven and leave to cool on a cooling rack.
  • To make the chocolate icing, place the softened butter into a bowl. Sieve in the icing sugar and whisk until smooth.
  • Melt the chocolate in the microwave in 10 second bursts stirring frequently until melted.
  • Add the melted chocolate to the butter and sugar and stir until smooth and silky. Spread the icing over the cupcakes and leave to set.
  • Finally decorate with silver or gold balls.

Orange Cupcakes decorated with mini chocolate beans

Makes 12 cupcakes

Ingredients

  • 110g Unsalted butter
  • 225g Caster sugar Product Code: S.CAS6X2
  • 2 Large eggs
  • 150g Self-raising flour sifted
  • 125g Plain flour sifted
  • 90ml Semi skimmed milk
  • 2 tbsp Freshly squeezed orange juice
  • Grated zest of 1 orange

For the Icing

  • 115g unsalted butter
  • 2 tbsp Freshly squeezed orange
  • 500g Icing sugar Product Code: S.ICI4X3
  • Few drops of orange oil Product Code: CL.ORANGE100
  • Mini chocolate beans to decorate Product Code: IPR.BEANMINI.875

Method

  • Preheat the oven to 180°C/Gas Mark 4, line the cake tin with the cupcake cases
  • In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth
  • Add the eggs, one at a time mixing for a few minutes after each addition
  • Combine the two flours in a separate bowl. Add one third of the flours to the creamed mixture and beat well. Pour in half the milk and beat well. Add another third of the flour and beat again. Beat in the remainder of the milk and all the orange juice. Finish by adding the last third of the flour and the orange zest and beat well.
  • Carefully spoon the mixture into the cupcake cakes, filling them two thirds full. Bake in the oven for 25 minutes until lightly golden brown
  • Remove from the oven and leave the cakes to cool slightly before placing them on a wire rack to cool.
  • Once they are cool, ice them with the orange buttercream icing

For the Icing

  • In a large mixing bowl beat the butter, juice and half the sugar until smooth.
  • Gradually add the remainder of the icing sugar and beat until smooth and creamy.
  • Add the orange oil and beat again
  • Ice the cupcakes and decorate with the mini chocolate beans

 

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HB Ingredients
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