2019-09-01_Food_Heaven

By Lakeland (blog.lakeland.co.uk)

36 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Mini barbecue

kebab cupcakes

MAKES 12 

For the grills

200g (7oz) royal icing sugar

black food colouring

For the chocolate cupcakes

175g (6oz) margarine

1 75g (6oz) caster sugar

3 medium free-range eggs

110g (4oz) self-raising flour

55g (2oz) cocoa

¼ tsp baking powder

For the icing

400g (14oz) Renshaw Vanilla

Frosting

food colouring: red, yellow

For the skewers

a selection of sweets – we

used assorted liquorice, jelly

beans and fizzy gummies

Equipment

Complete Cake Decorating

Set (writing nozzle no.2)

Magic Non-Stick Liner

Lakeland 12 Hole Deep Bun Tin

Lakeland 144 Colourful Cupcake

Cases (the brown ones are perfect)

Wilton® 2D Flower Nozzle

wooden cocktail sticks

Pipe the grills

1 The day before you want to serve

your bakes, you’ll need to make the lit tle

royal icing grills for the top – these need

to set overnight. Mix the royal icing

sugar with just enough water to make a

stiff icing, then colour with black food

colouring. Fit a piping bag with a small

writing nozzle – number 2 from the

Lakeland decorating set is perfect – and

spoon in the royal icing. Draw 12 circles,

each 6cm (2½in) across, with black pen

on a piece of paper. Place this under a

piece of magic non-stick liner to give

you a guide for where to pipe. Pipe

12 ‘racks’ and leave these to dry

out overnight.

Bake the chocolate cupcake bases

2 To bake the barbecue bases, preheat

the oven to 170 ̊C/Gas Mark 3 and place

a dark brown cupcake case in each of

the holes of the bun tin.

3 Cream together the margarine and

sugar until light and fluffy. In a separate

bowl, mix together the flour, cocoa

powder and baking powder. Add one

beaten egg to the margarine and sugar,

beat to combine, then add a lit tle of the

flour mixture and whisk again. Repeat

until all the eggs have been added, then

fold in any remaining flour mixture.

4 Divide between the cupcake cases

and bake for 15-20 minutes until well-

risen. Remove from the tin and leave to

cool on a cooling rack.

Fire up the coals

5 Divide the vanilla frosting between

two bowls and colour one half red and

the other yellow. Fit a piping bag with

the Wilton 2D Flower Nozzle, then add

alternating spoonfuls of each colour to

the bag so the colours get mixed

together as you pipe. Holding the nozzle

vertically over the centre of each

cupcake, pipe out wards in a circular

motion to pipe a rosette on the top of

each cupcake.

Make the sweet skewers

6 Using a palette knife, carefully lift the

grill racks from the non-stick liner and

lay one on top of each piped cupcake.

7 Take your selection of sweets and

thread six onto each of 12 wooden

cocktail sticks, mixing colours and

shapes – we cut up red and green

liquorice strands to make ‘peppers’,

alternating these with jelly beans in a

variety of colours and fizzy gummies.

Place a sweetie skewer on top of each

grill rack to finish.

Topp
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coals

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ewers

!