tsp VANILLA EXTRACT
FOR THE FROSTING
660g (1lb 7oz) ICING SUGAR, SIFTED
210g (7½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
½ tsp VANILLA EXTRACT
FOR THE DECORATION
100g (3½oz) SMOOTH STRAWBERRY JAM
EQUIPMENT
3½cm (1½in) ROUND, FLUTED COOKIE CUTTER
1cm (½in) PIPING NOZZLE
2 PIPING BAGS
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170°C (325°F), Gas mark 3, and line a baking tray with baking parchment.
2. To make the cookies, put the butter and sugar in a freestanding electric mixer with the paddle attachment or use a hand-held electric whisk and cream until light and fluffy. Add the egg and mix until fully incorporated.
3. In a small bowl, sift the flour and cream of tartar together. Add the dry ingredients to the butter and egg mixture. Mix on a slow speed until a dough forms. Don’t overmix.
4. Roll the dough out on a lightly floured surface to about 3–4mm (⅛in) thick. Using the cookie cutter, cut out 32 (or more) cookies. Then use the piping nozzle or a small sharp knife to make smaller holes in the centres of half the cookies (these will be the cookie tops). Carefully place them all on the prepared baking tray. Any excess dough can be made into more cookies or frozen and used again at a later stage.
5. Bake the cookies for approximately 10–13 minutes or until they start to go a golden brown around the edges. Set aside to cool completely for later use. Leave the oven turned to 170°C (325°F), Gas mark 3.
6. Meanwhile make the sponge. Line the muffin tins with paper muffin cases to make the number you require. 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.
7. In a jug, mix together the milk, eggs and vanilla extract by hand.
8. 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 any 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.
9. 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.
10. Bake for approximately 20–25 minutes or until the cupcakes are 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.
11. Using the freestanding electric mixer with the paddle attachment or the 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. Gradually pour in the milk and vanilla extract 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.
12. To assemble the mini cookies for decoration, place a small amount of the prepared frosting into a piping bag. Gently heat the strawberry jam in a pan over a low heat until it is smooth and slightly melted. Put a small amount of the strawberry jam in a second piping bag.
13. On a tray, lay out the cookies without the holes in the centres. Pipe a small amount of frosting onto each cookie, and a small amount of strawberry jam into the centre. Top each one with a cookie top with a hole in its centre to create a mini ‘jolly jammer’ sandwich cookie.
14. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the frosting into the hollow. Then top with 1 teaspoon of strawberry jam, reheated if necessary to make it smooth and spoonable. 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.
15. 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 jolly jammer sandwich cookie.
Chocolate & Coconut Cupcakes
Chocolate and coconut are a perfect flavour combination. Decorate these cupcakes with pieces of coconut chocolate bars or mini versions if you have them to hand.
MAKES 12-16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
170g (6oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
50g (1¾oz) COCOA POWDER, SIFTED
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
2-3 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)
FOR THE FROSTING
500g (1lb 2oz) ICING SUGAR, SIFTED
160g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) COCONUT MILK
FOR THE DECORATION
1-2 COCONUT CHOCOLATE BARS (SUCH AS BOUNTY)
60g (2oz) DESICCATED COCONUT
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, cocoa powder, 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 beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. 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. Cut the coconut chocolate bars into 12–16 even pieces and place one piece into each unbaked cupcake. 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. Add the coconut milk while mixing on a slow speed, then increase the speed and beat the frosting until light and fluffy.
8. Cut the remaining 1–2 coconut bars into pieces, one per cupcake Once the cupcakes are cool, 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. Coat each cupcake in desiccated coconut and top with a piece of coconut