By Jane’s Patisserie (www.janespatisserie.com)By Jane’s Patisserie (www.janespatisserie.com)CUPCAKE HEAVENWWW.FOODHEAVENMAG.COM OCTOBER baking heaven 25
Lindt chocolate
cupcakes
MAKES 12
For the cupcakes
175g (6oz) unsalted butter/Stork
175g (6oz) light brown sugar
135g (4¾oz) self-raising flour
40g (1½oz) cocoa powder
3 large free-range eggs
To de c orate
12 tsp Lindt Spread
150g (5½oz) unsalted butter (not
Stork), at room temp
300g (10½oz) icing sugar
150g (5½oz) Lindt chocolate (for the
buttercream)
12 Lindt Lindor Truffles
Lindt chocolate, melted, for
drizzling
1 Preheat the oven to 180°C/Gas Mark
4 and get your cupcake cases ready.
2 Beat the butter and sugar together
until light and fluffy, then add the flour,
cocoa powder and eggs.
Tw i x c up c a k e s
MAKES 12
For the cupcakes
175g (6oz) unsalted butter/Stork
175g (6oz) light brown sugar
3 large free-range eggs
135g (4¾oz) self-raising flour
40g (1½oz) cocoa powder
1x bag of Twix Bites
For the caramel buttercream
125g (4½oz) unsalted butter (not
Stork)
300g (10½oz) icing sugar
75g (2¾oz) Carnation caramel
To de c orate
Twix spread
caramel
Twix chocolate bars
1 Preheat the oven to 180°C/Gas Mark
4 and line a cupcake/muffin tin with
12 large cupcakes cases/muffin cases,
or a large tray with 12 Iced Jems
Baking Cups.
3 Beat again until smooth, then divide
evenly between the 12 cases.
4 Bake the cupcakes in the oven for
18-22 minutes, then leave to cool fully.To de c orate
1 Carefully core out the middle of the
cupcakes, then add a heaped
tablespoon of Lindt Spread to each
cupcake. Push the bit of cupcake back
in, or eat it!
2 Melt your Lindt chocolate carefully
until smooth, then leave to cool.
3 Beat the unsalted butter on its own for
a couple of minutes to loosen and
become paler in colour.
4 Add the icing sugar to the butter a
little at a time until fully incoporated,
then add the melted and slightly cooled
chocolate and beat again.
5 Once made, pipe the buttercream
onto the cupcakes, then add a Lindt
Lindor Truffle to the top of each cupcake.
6 Scatter over sprinkles, then drizzle
with extra chocolate if you fancy. Enjoy!2 Using a stand mixer, beat the butter
with the light brown sugar until light and
fluffy. Combine the eggs, self-raising
flour and cocoa powder with the butter/
sugar mix until well combined. It won’t
take too long to mix.
3 Spoon a smaller spoonful of the mix
into the cupcake cases to cover the
bottom (half of what you would put it
normally), then add a Twix Bite on top.
Add the other half of the cupcake batter
and make sure the Twix Bite is covered.
4 Bake in the oven for 15-20 minutes
until baked through and springy to touch;
mine take about 17-18 minutes. Leave
them to cool fully on a wire rack (or on
the baking tray you used if you used
baking cups).
5 To make the caramel buttercream
frosting, beat the butter with an electric
mixer for a couple of minutes to loosen
it. Gradually add the icing sugar on a
slow speed until combined, then speed
the mixer up and beat for 3-4 minutes
until fluffy and smooth.6 Add the caramel to the buttercream
and continue mixing, then keep on
beating for 5 minutes until whipped.
7 Hollow out part of the cupcakes and
fill with spread, or just spread some of
the Twix Spread on top of the cupcakes
like I have.
8 Pipe on the buttercream – I used a
2D Closed Star Piping Tip to decorate
my cupcakes, but you can do whatever
you like! Top with a Twix Bar chopped in
half and enjoy!