A Tale of Two Cupcakes

A friend is soon off to have her first baby, so we decided to adopt that American tradition of showering the mum-to-be in gifts, cards and imitation-sparkling-wine-from-champagne-flutes-so-it-felt-classy at a baby shower .  Claire hosted at her place, and all the girls contributed a little something to our afternoon tea themed celebration. 

Cupcakes were my responsibility (after all, nothing says "you're having your first baby, get used to a reliance on sugar to get you through the day" better than cake) so I turned to my trusty Primrose Bakery cookbook for inspiration.  I knew I wanted cupcakes that were season appropriate, and cranberry, orange, chocolate and peppermint sounded like the perfect combinations (not all in one cupcake I hasten to add!)  After a quick check that the mum-to-be could eat all of the ingredients that go into these rather decadent treats without causing any harm to the baby, I cranked out a couple of batches the morning of the party.

I went for Chocolate with Peppermint Icing and Orange and Cranberry with Orange Blossom Icing

I admit that 24 cupcakes may have been a little excessive for a party comprising of 5 people, but I was counting on my office colleagues to finish of any leftovers and they did not disappoint.  The various men in our lives also managed to help make sure that none went to waste when they came to pick the ladies up post party.

As this suggests, these cupcakes will keep for a couple of days in an air tight container (do not refrigerate), but don't keep for any longer than that!  These are pretty rich cupcakes as well - one per person is normally more than enough!

Chocolate Cupcakes

115g 70% dark chocolate
85 unsalted butter (room temperature)
175g soft brown sugar
2 eggs, separated
185g plain flour, sifted
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
1/4 tsp salt
250ml semi skimmed milk (room temperature)
1 tsp good quality vanilla extract

Preheat the oven to 170C and line a 12-hole muffin tin with cupcake cases

Melt the chocolate and leave to cool slightly

Cream the butter and sugar until pale and smooth.  In a separate bowl beat the egg yolks for several minutes.  Slowly add the egg yolks to the creamed mixture and beat well.  Add the melted chocolate and beat again.

Combine the flour, baking powder, bicarbonate of soda and salt in a seperate bowl.  Mix the milk and vanilla extract together.  add 1/3 of the flour mix to the chocolate mix and beat well.  Add 1/3 of the milk mix to the batter and beat well.  Repeat twice more with the flour and milk mixes.

Whisk the egg whites in a separate bowl until soft peaks start to form.  Carefully fold the egg whites into the batter using a metal spoon.  Do not beat.  The batter will be quite liquid/

Carefully spoon the mixture into the cupcake cases, filling to about 2/3rds full.  Bake for 20-25 mins until a skewer comes out clean.  Leave to cool in the tin for at least 10 minutes before turning onto a cooling rack and allowing to cool completely before icing.

Peppermint Buttercream Icing.

110g unsalted butter (room temperature)
60ml semi-skimmed milk
1/2 tsp good quality peppermint extract
500g icing sugar
Couple of drops of peppermint green food colouring
Couple of candy canes, lightly smashed up or small peppermint sweets

Beat the butter, milk, peppermint extract and half the icing sugar until smooth.  Gradually add the remainder of the icing sugar until smooth and creamy.  Taste and add more peppermint extract if required.

Add a drop of food colouring and beat well.  Continue to add in single drops and beat until the buttercream is the required colour.

Ice using an icing bag if available and decorate with smashed up candy canes or peppermint sweets

Cranberry and Orange Cupcakes

2 large eggs
200g caster sugar
100g corn oil
135ml sour cream
1 teaspoon vanilla extract
Grated zest of 1orange
230g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt
1 tsp ground cinnamon
140g fresh, finely chopped cranberries

Preheat the oven to 140C and line a 12 hole muffin tin with cupcake cases

Beat the eggs and sugar together until light and fluffy and then slowly add the oil a little at a time, beating well after each addition.  Repeat the process with the sour cream and vanilla extract and finally the orange zest.

Sift the dry ingredients into a bowl and then add to the batter and beat well.  Fold in the chopped cranberries gently.

Spoon the mixture into the cupcake cases, filling to about 2/3rds full.  Bake for about 25 minutes or until slightly raised, golden brown and a skewer comes out clean from the centre.

Allow to cool in the tin for at least 10 minutes before turning out to a cooling rack.  Once they are cool completely, go icing mad.

Orange Blossom Buttercream

115g unsalted butter (room temperature)
Juice of 1 freshly squeezed orange (a big one)
500g icing sugar
2 teaspoons orange blossom water

Beat the butter, juice and half the icing sugar together until smooth.  Gradually add the remainder of the icing sugar and beat until smooth and creamy.  Add the orange blossom water and beat again.  Taste and add more orange blossom if required

Ice using an icing bag if available and decorate with whole cranberries

I've now made a few different cupcakes from the Primrose Bakery book and they have never disappointed!  I love their flavour combinations as well.

Any particular ones that you would recommend?

If you like (or hate!) what you have read, please do let me know in the comments below or slap me with a cheeky follow, or say Hi to me on my facebook group or twitter!

Earl Grey and Lemon Cupcakes

Last weekend I had the girls over.  We were all running low on our Neal's Yard supplies, so I threw a party, sent Steve to play football, invited Stella to be our consultant and filled the house with feminine voices, soft music and the scent of geranium and frankincense muddled with cups of steaming tea and the aroma of freshly baked earl grey cupcakes.

The rain pounded down outside, but inside my small living room we were perfectly content, hands cradled around our mugs of tea and coffee as we pampered and preened ourselves until our skin could not cope with any more creams and unguents. 

To match such a gentle afternoon, I wanted a gentle cupcake.  I didn't want gaudy colours or gauche flavour combinations - no peanut butter and caramel this week.  I wanted something that was sophisticated, that could have been enjoyed whilst taking the waters of Bath with Catherine Morland. 

Admittedly my decoration isn't the most sophisticated in the world.  I sometimes think that my cakes would look better if I just handed over the icing bowl to Steve's 2 year old godson, but it is the flavour combination that was important here!

Earl Grey and lemon is such a classic afternoon tea combination, and it translates so well into cupcake form.  The cupcake is lightly scented and the lemon icing is sharp and cool and combines perfectly with the earl grey.  The cake itself is light, moist and crumbly; it is a famous recipe I've appropriated so it should be really!  It was the Primrose Bakery cookbook that came up trumps for the cupcake (although they suggest combining it with the plain vanilla icing - I think the lemon goes one better).

Ingredients: 
125 ml semi skimmed milk
4 Earl Grey tea bags (or you could sub with your favourite variety)
110g unsalted butter
225g granulated sugar
2 large eggs
125g self-rising flour
120g plain flour

Icing:
Dash semi skimmed milk 
Juice and zest of 1 lemon 
500g icing sugar 
Few drops of food colouring

Method:
Preheat oven to 180c/ gas mark 4.  Line a 12 hole tray with cupcake cases.  This will make enough for about 20 small cupcakes or 12 large ones.

Heat milk in a saucepan over a medium heat until it begins to boil. Remove from the heat and add teabags. Cover with a lid for about 30 minutes and allow the milk to infuse and turn a dark coffee colour.

Cream the butter with sugar in a bowl with an electric mixer until the mixture is pale and smooth.

Add the eggs one at a time, mixing after each addition.  Scrape the bowl down with a spatula to make sure that the mixture is well combined.

Combine the flours in a separate bowl. Add a third of the flour to the butter and sugar mixture and beat well. Pour in a third of the milk/tea mixture and beat. Repeat until all the flour and milk has been added.

Carefully spoon mixture into cupcake cases, filling each one two-thirds full.  Bake in the oven for about 25 minutes. Test to see if they are cooked. Leave in tins for 10 minutes, then place on wire rack to cool.

To make the icing, beat the milk, lemon juice and zest and half the icing sugar until smooth.

Gradually add the rest of icing sugar to produce a creamy and smooth consistency. Add a drop of colouring (sepearating the mixture into bowls if required for separate colours) and beat thoroughly.

Decorate any way you see fit!  I used pearlescent food spray and some edible sprinkles I didn't even know I owned.

Tuck in!  Best served on the same day as you make them, although they will keep for a day or so in an air tight container if you have leftovers to bring into the office!

If you like (or hate!) what you have read, please do let me know in the comments below or slap me with a cheeky follow, or say Hi to me on my Facebook group or Twitter or Instagram!

Cupcakes and Cocktails: A Harry Potter Hen Party

One of my best friends is getting married later this summer and as one of her three bridesmaids it fell to the girls and I to organise her hen do.  We spoke to her about what she did and didn't want from her day, what kind of 'vibe' she wanted and what her priorities were.  Ellie was very clear that she wanted an event that was relaxed and where people could get to know each other as there were quite a few different groups of friends coming.

We nodded, took notes and then got our heads together and banned her from all knowledge of our plans.  It drove her mad with frustration but she wanted surprises!

The proposal was seriously romantic in the Great Hall of Hogwarts so when it came to finding a theme to tie all our activities together, it had to be Harry Potter.  It is amazing how far you can run with this once you get going although we were careful not to let it get too 'Halloweeny'.

The theme started a week before when we delivered a poem to Ellie over dinner in one of the best kept little Italian secrets in Canterbury.  The poem was filled to the brim with clues about the activities that she would expect the following weekend.  The poem was delivered via Owl Post and contained as many HP references as I could squeeze in.  It was cryptic but helped to build her excitement (and nerves!)

We had booked a beautiful little village hall for our daytime activities, told the girls to dress up in HP clothing and get there before midday and then we got decorating.

We created a 'Potions' corner and filled it with old jars and bottles that I raided from our Canterbury Players prop warehouse.  I filled the jars with various liquids dyed with food colouring and made mystic labels to try and replicate the potions cupboard.  Some of the contents were edible, but not all!  We had balloons around the room in spring time colours and even an 'owlery' in the foyer.  There were large gothic candlesticks on the window sills, antique clocks and brightly coloured strips of cloth (also raided from our warehouse - it is really rather convenient...) to make tablecloths.  The hall looked like Harry Potter had collided with Easter and we were rather pleased with the effect.

The chocolate ducks, bunnies, hedgehogs and owls were all bought from Badgers Hill.

Ellie loves baking and decorating so a cupcake workshop was the perfect first activity.  The lady who ran it had been briefed about the HP theme beforehand and came fully prepared with a whole host of templates and ideas for decorations.

Each chick got to make a sugar rose with a leaf tag with their name on it for a bouquet for the bride-to-be and then decorate 6 cupcakes to take home.  There was a lot of discussion and friendly competition as the girls tried to make the best witches hat or owl.  I went for a toad contemplating a spell book on a lily pad as my masterpiece!

After the workshop it was time for some lunch and drinks out in the sunshine.  I had made a vast batch of Basil Lemonade which went down rather well with the ladies.

Once everyone had sated their hunger I broke out the next surprise.  We divided the girls into teams and sent them on a HP themed treasure hunt in the hall and the gardens.  Girls who didn't know too much about HP got paired up with girls who were experts.  Giggling the girls sprinted around the hall following a series of carefully devised rhyming riddle clues.  Some of the teams were particularly competitive.

I wonder if you would be faster than the teams were?  Here are two of the clues that the teams had to solve; have a go and write where you think the teams would have found the sticker in the comments section!

This work commute is an unusual sort
All use it the same whether tall or short
Get the wrong one, it could be quite tragic,
It's this way to the Ministry of Magic!

I sat on her shoulder through ages long past
Graceful and deadly and wise
Now I flit through the air so silent and fast
Reflecting the ancients in my goddess' eyes

Once they had returned all the stickers they found to me they each got a little red box with a chocolate frog inside.  Sadly the frog didn't jump and there were no wizarding cards to collect but they were still very tasty and somehow everyone made room to munch on theirs.  It was probably a good thing for all the chicks to have a fully lined stomach as we were nearly ready to move onto the next stage of the hen do.

Treasure hunt complete everyone got dolled up into their glad rags, we quickly tidied the hall, tied the balloons to the hen and told her she had to look after them all evening and we piled into cars to head into town for the next activity.

We parked up and walked Ellie into town.  She had no idea where we were headed but thought it may have been Bramley's, one of our favourite haunts, as we turned down a side street.  We didn't stop there though.  At a rather closed looking venue we opened the door and Ellie found herself in Margaritas, a cocktail specialist.  Here Ellie (and the rest of us) were to receive a master class in mixing cocktails.  We were given tables of shots, mixers and glasses and given a lesson about each cocktail we made, including how to recognise the tell-tell signs of a pre-mix being used; very handy information.

This was fantastic fun as not only did you get to learn about different cocktails and spirits but you also got to drink each and every tasty (and strong) creation.

9 cocktails later we were all feeling decidedly merry and a little woozy!  We sent the below picture to Ellie's fiance.  Annoyingly it didn't go through (although in retrospect it would have made him worried so it's probably a good thing).  I was definitely starting to feel the effects of so many shots in a pretty short amount of time and was finding a lot of things rather amusing.

 Including this toilet sign which I thought was absolutely hilarious!  I still really like it sober as well.

It was definitely time for some food to soak up the lingering effects of those cocktails so we headed our way back out onto the high street, a bit less steady on our heels than we were when we first came in (Canterbury = cobbled streets.  Cobbled streets + heels + alcohol = dangerous) and made our way to the next stop for some pizza.  Our route took us past various well wishers, including one fellow who wished the Bride-To-Be 'Congratulations!  Good luck, men are b*****ds!" 

Over pizza and wine we gossiped, laughed and drank and wolfed down the food as it arrived.

So far we thought we had been pretty nice to our hen! We had let her decorate cupcakes, play in a treasure hunt, fed her numerous cocktails and given her pizza.   It was about time we upped the stakes a bit!  One of the other bridesmaids is incredibly crafty and had made The Monster Book Of Monsters and filled it with a parchment Mr and Mrs Quiz and Russian Roulette chocolates.

The rules were simple, each chick picked a parchment scroll out of the box and asked the hen the question on the scroll that Mr Bride-to-Be had already answered.  If she got the answer right (and the answer was not necessarily the truth but what her fiance would have said) she didn't have to eat a chocolate.  If she got it wrong then she played chocolate roulette.  Some chocolates were nice with peanuts or solid chocolate centres, others less so.  The anchovies in the middle were particularly nasty!

She got her revenge though.  There were three chocolates left at the end of the game...and the three bridesmaids had to eat them!  I got lucky - I had a peanut one but the crafty bridesmaid who had made the game got the last anchovy!

Finally we made our way to The Picture House where we had reserved the gallery for dancing and drinks until the small hours of the morning.  It's an interesting venue, as it's name suggests its also a cinema and while we were there they happened to be showing one of the Bond films (muted) on the giant screen as the DJ did his stuff on the dance floor.

After a lot of dancing, more drinks and a lot more gossiping we realised that the place was closing for the night.  We tumbled out into the street in high spirits, gave out hugs all round and made our way back to our respective homes.  The balloons that Ellie had to carry around for the day were looking a bit bedraggled by this stage, but like the bride-to-be, had survived the hen do!