cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake.
Mint Humbug Cupcakes
Mint and caramel combine beautifully together to recreate this old-fashioned boiled sweet in cupcake form. They can also be dusted with mint-flavoured fudge if you can’t find real mint humbugs.
MAKES 12-16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
½ tsp PEPPERMINT ESSENCE
2 LARGE EGGS
50g (1¾oz) TINNED CARAMEL OR DULCE DE LECHE
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
50ml (1¾fl oz) WHOLE MILK
¼ tsp PEPPERMINT ESSENCE
20g (¾oz) TINNED CARAMEL OR DULCE DE LECHE
6 MINT HUMBUG SWEETS, ROUGHLY CHOPPED INTO BITS, TO DECORATE
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, peppermint essence and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Add the dulce de leche and mix, making sure it is evenly incorporated into the batter.
6. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. In a jug, mix the milk and peppermint essence together. Gradually pour the milk into the butter and icing sugar, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.
8. Add the dulce de leche and mix through the frosting until even and smooth.
9. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a sprinkling of the chopped mint humbug sweets.
Doughnut Cupcakes
Part of our carnival range, this indulgent cupcake takes you straight to the fairground. It’s very tempting to eat the warm mini doughnuts as they come out of the pan … or just make some extra ones for baker’s perks!
MAKES 12-16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
100g (3½oz) STRAWBERRY JAM
FOR THE CINNAMON SUGAR
1 tsp GROUND CINNAMON
100g (3½oz) CASTER SUGAR
FOR THE DOUGHNUTS
250g (9oz) PLAIN FLOUR, PLUS EXTRA FOR DUSTING
¼ tsp SALT
½ tsp BAKING POWDER
35g (1¼oz) COLD UNSALTED BUTTER, CUBED
35g (1¼oz) CASTER SUGAR
1 LARGE EGG
125ml (4½fl oz) WHOLE MILK
1 LITRE (1¾ pints) SUNFLOWER OIL
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
1 tsp GROUND CINNAMON
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1-2cm (½-¾in) ROUND COOKIE CUTTER
SUGAR THERMOMETER
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs by hand.
4. With the mixer or whisk on a slow speed, gradually pour in half of the liquid and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl occasionally. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for approximately 20–25 minutes or until golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
7. While the cakes are baking, make the cinnamon sugar and doughnuts. In a small bowl, mix the cinnamon and caster sugar together and set aside. Sift the flour, salt and baking powder together in a medium bowl. Using your fingertips, rub in the butter until the mixture forms rough crumbs. Add the sugar and mix through.
8. In a separate jug, mix the egg and milk together by hand. Make a well in the middle of the crumb mixture. Pour the liquid into the well and mix all the ingredients