By Jane’s Patisserie (www.janespatisserie.com)By Jane’s Patisserie (www.janespatisserie.com)24 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Mint chocolate
chip cupcakes
MAKES 12
For the mint choc chip cupcakes
150g (5½oz) unsalted butter/Stork
150g (5½oz) light brown sugar
3 medium free-range eggs
125g (4½oz) self-raising flour3 Add the self-raising flour, cocoa
powder, eggs, peppermint extract and
vanilla extract and beat again – try not to
over-mix, however, as it’ll make the
cupcakes not so light and fluffy.
4 Fold through the chocolate chips and
pour into the baking cups (I use an ice
cream scoop so it’s even across all of
the cupcakes!) Bake in the oven for
15-20 minutes until cooked through,
then remove and leave to cool.
5 For the buttercream; Beat the butter
until smooth and supple, 3-4 minutes,
then gradually add the icing sugar until a
buttercream is formed. Add the
peppermint extract and green food
colouring to achieve the colour you want
and beat for at least 5-8 minutes, or until
it’s smooth and fluffy!
6 To de c orate; Pipe the buttercream
onto the cupcakes (I used a 2D Closed
Star Piping Tip), then add some Mint
Aero Bubbles and sprinkles!Cherry Bakewell
cupcakes
MAKES 12
For the cupcakes
175g (6oz) unsalted butter/Stork
175g (6oz) caster sugar
3 large free-range eggs
175g (6oz) self-raising flour
1 tsp almond extractTo de c orate
150g (5½oz) unsalted butter (not
Stork)
300g (10½oz) Bakewell icing sugar
½ tsp almond extract
glacé cherries
cherry/strawberry/raspberry jam
sprinkles1 Preheat the oven to 170°C/Gas Mark
3 and line a 12-hole muffin tray with
large cupcake cases or muffin cases.
2 Cream together the butter and caster
sugar with an electric beater until smooth.
3 Add the beaten eggs, flour and
almond extract and beat again for about
about 20-30 seconds on a medium
speed – it really doesn’t take too long,
you don’t want to overheat it!
4 Once combined, spoon into the
cases and bake in the oven for
18-20 minutes, or until cooked through.
Remove the cupcakes from the tin and
leave to cool on a wire rack.
5 Once the cupcakes are cool, make
the frosting. Beat the softened butter
until smooth – this can take a couple
of minutes.6 Add the icing sugar, half at a time,
making sure the sugar is fully
incorporated until moving on. (I use my
KitchenAid for frostings as the machine
can make it so much lighter and fluffier.)
7 Once all the sugar is in the frosting
mix, add the almond extract and keep
on beating until you reach your desired
consistency. If the mixture is really thick
and not pipeable, add in a tablespoon or
two of whole milk, or boiling water,
to loosen.
8 To decorate the cupcakes, cut out the
middle of the cupcake (like you would
for a butterfly cake) and put a teaspoon
of your chosen jam in the middle. Pipe
your frosting on top; I use a large star
nozzle and swirl it all up.
9 Scatter over some sprinkles – I used
some mini pearls and some freeze-
dried raspberries. Then add your glacé
cherry to the top and enjoy!TIP You can use whatever jam flavour
you like, however, I tend to use cherry
or raspberr y, as they’re my favourites to
use in a Bakewell tart!25g (1oz) cocoa powder
1 tsp peppermint extract
1 tsp vanilla extract
100g-150g (3½oz-5½oz) dark
chocolate chips
For the mint buttercream
150g (5½oz) butter, at room
temperature
300g (10½oz) icing sugar
1-2 tsp peppermint extract
green Progel colouring
sprinkles of your choice
Mint Aero Bubbles1 For the cupcakes; Preheat the oven
to 180°C/Gas Mark 4 and line a
baking tray with 12 regular baking cups
(I used ones from Iced Jems).
2 With a stand mixer, beat together the
butter and sugar until light and fluffy –
about 3-4 minutes so its super smooth
and light – this makes it a moist recipe,
and very light too!