Hi everyone, sorry I've not blogged for a while.
At Jessica's Cupcakes I've been really busy with cupcake classes. People have been saying how fab they are and how much they learnt. Which is fab new.
Here is a few pics of people's creations. Great work.
Lots of orders have gone out of the kitchen this month. Some of my favourites were these bumble bees. Cute!
Today I held a cupcake party in Leicester for a group of lovely ladies. We did a christmas theme and here are some of their creations. They were all thrilled with what they made.
I've added some more dates to www.jessicascupcakes.com for classes so check them out. I'm always adding more and you can purchase gift vouchers for them which would make a great present and they are valid for 6 months and the recipient can choose their own date.
Plans are moving along with the business expansion next year into vintage china hire and holding vintage tea parties. Watch this space!!
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Blackberry and Apple Cupcakes
230g unsalted butter
220g golden caster sugar
225g self raising flour
4 large free range eggs
1 teaspoon vanilla extract
1 – 2 tablespoons milk
2 large apples
3 tablespoons water
20g golden caster sugar
275g fresh blackberries
2 tablespoons water
20g caster sugar
Cream cheese Icing
250g soft cream cheese
400g icing sugar
You will need a 12 hole muffin tin and line with 12 cupcake cases and a large piping bag with nozzle.
Top tip: Make sure the baking ingredients are at room temperature and try not over mix the mixture once the eggs and flour are added.
1. preheat oven to 170-180, gas mark 4 (fan assist 150-170)
2. peel the apples and then chop into small cubes then gently cook with the sugar and water in a small covered pan, until slightly soften. Strain apple and put to one side to cool.
3. In the same pan put the fresh blackberries, sugar and water and cook until it looks like the consistency of a thin jam- about 15 minutes. Transfer to a bowl and leave to cool in the fridge.
4. in mixer cream butter with sugar and vanilla extract, beat until light and fluffy.
5. gently mix in the beaten egg and fold sifted flour with a wooden spoon.
6. fold the cooled apple pieces into the cake batter and add a tablespoon or two of milk if required to form a dropping consistency. Don’t make it too thin as the apples won’t hold in the batter.
7. Spoon mixture into the 12 cupcake cases & fill until three quarters full.
8. cook for 20 minutes or until golden. Test with skewer (it should come out clean). Remove tray from oven and leave for a few minutes. Place cupcakes onto wire tray to cool completely.
9. cut out a teaspoon sized piece from the cupcake. Add a teaspoon of the blackberry jam to the centre.
10. To make the cream cheese frosting mix all the ingredients together and place into a piping bag. Pipe onto the cupcakes and top with a fresh blackberry. These are best enjoyed straight away but can be eaten up to 2 days after but remove the blackberry on top.
200g plain flour
3 tablespoons Bird’s custard powder
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
225g soft butter
200g caster sugar
2–3 tablespoons milk
FOR THE BUTTERCREAM FILLING
125g icing sugar
4 teaspoons Bird’s custard powder
75g soft unsalted butter
11/2 teaspoons boiling water
FOR THE CHOCOLATE ICING
2 tablespoons golden syrup
125g caster sugar (or use 50g if using milk chocolate)
175g dark chocolate
1 pot hundreds and thousands
1.Make sure everything you need is at room temperature before you start. Preheat the oven to gas mark 4/180°C, and butter and line two 20cm sandwich tins.
2.Put all of the above ingredients except the milk, into a food processor. Process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. The cakes will have risen and feel spookily puffy; this is because of the cornflour in the custard powder.
3.Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.
4.FOR THE BUTTERCREAM ICING - Process the icing sugar and custard powder to get rid of any lumps, and then add the butter, processing again to make the buttercream come together. Feed the boiling water down the funnel with the motor running to make the filling easier to spread. Then sandwich the cooled sponges together with the custardy buttercream.
6.Let it come to the boil and then take it off the heat.
7. Break up the chocolate into small pieces if you are not using chocolate buttons (as I do for cooking, but good quality not confectionary standard), and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pour over the buttercream filled cake, letting it drip down the sides, and then sprinkle generously with the hundreds and thousands before the icing sets.
Friday 21st May 2010
Friday 18th June 2010
Chocolate Orange Cupcakes
Friday 23rd April 2010
Friday 21st May 2010
Friday 18th June 2010
Wedding orders starting to flow in now for 2010 which is great. I love doing wedding cupcakes :-)
My new favourite flavour is coconut and pineapple cupcakes, soooo yummy. Also Strawberry Cheesecake is a close second.
This year i'd like to start branching out into bigger celebration cakes, will look for a couple of courses as i'm getting lots of requests for bigger cakes.
Here are some pictures of cuppies done the past few weeks:
Xmas cupcakes for a Vet
Girly Birthday Cupcakes