Food Network UK

Wicked cupcakes

4
17
recipe_page_slideshow
term_weight,type,nid
11600
11600
page
17
recipe_page_slideshow
term_weight,type,nid
11600
11600
attachment_1
1
Made this? How was it?

Ingredients

  • For the cupcakes:

  • 40g fine-quality milk chocolate, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 60ml prune juice
  • 105g plain flour
  • 150g granulated sugar
  • 45g unsweetened cocoa powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 80ml buttermilk
  • 4 tbsp vegetable oil
  • 1/2 tsp vanilla essence

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 115g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
  • 260g peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , smooth or chunky
  • 115g cream cheese, at room temperature
  • 500g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 2 tbsp milk
  • 1 drop green food colouring (optional)
  • Chocolate wafer biscuits
  • Liquorice strips
  • Toasted coconut
  • Small candies

Use imperial measurements

Method

How to make Wicked cupcakes

Special equipment: 12 muffin Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups with paper liners

For the cupcakes:
1) Position a rack in the middle of the oven and preheat to 150C/Gas 2. Set the liners in the muffin Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups .

2) Put the chocolate and prune juice in a microwave-safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.

3) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon coloured, about 3 mins. Slowly add the buttermilk, oil, vanilla and melted chocolate mixture to the eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.

4) Divide the batter among the muffin tins, filling them halfway. Bake until a toothpick inserted into the centre of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 mins. Cool the cupcakes in the tin on a rack for 10 mins then remove from the tin and cool completely.

For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :
1) Beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and milk, mixing until the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing is smooth. Add food colouring as desired. Refrigerate the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing until firm.

For decorating the cakes:
1) For the witches hat, score a circle in the middle of a cupcake. Cut a deep, cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the centre. Repeat with all of the cupcakes.

2) Generously scoop or Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please pipe enough Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing into the centre of each cupcake to fill the hole and to rise above the cake to make a face. Top with a chocolate wafer biscuit. Put a dot of Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing in the middle of the wafer and invert the cone-shaped piece of cake on top to make a witches hat.

3) Use skinny liquorice, toasted coconut or cereal flakes for hair, and sweets for eyes and/or nose.

4) Refrigerate for up to 30 mins before serving.