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 half of the liquid into the crumb mixture 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 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. 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 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 the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Increase the speed and beat the frosting until light and fluffy.
8. For the praline, line a baking tray with baking parchment and spread the chopped hazelnuts evenly in the tray. Place the sugar and water in a medium saucepan and bring to the boil. Allow the mixture to bubble for about 15 minutes until it forms a golden caramel. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.
9. Once the caramel is ready, carefully pour it over the chopped nuts, making sure all the nuts are covered. Allow this to cool and set completely. Once cold and set, break up the praline into small chunks, then use a food processor to chop up the praline into fine pieces. (This praline needs to be stored in an airtight container if not using straight away.)
10. 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. Sprinkle each cupcake with a generous amount of praline.
Rose Chocolate Cupcakes
The rose-flavoured custard in these cakes is irresistible. You can find rose water in larger supermarkets, Middle Eastern food shops or online.
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 tbsp ROSE WATER
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
1 tbsp ROSE WATER
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
2 tbsp ROSE WATER
FOR THE DECORATION
SLICED PINK TURKISH DELIGHT
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, eggs and rose water by hand.
4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture 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. 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. While the cupcakes are baking, make the custard for the filling. Place the milk and rose water in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to thin if necessary.
8. When the milk has boiled, remove the pan from the heat and mix 4–5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat.
9. Bring back up to the boil, whisking constantly, and continue to boil for a further 3–4 minutes to ensure the flour and cornflour are fully cooked. However, be careful not to overcook or the eggs may begin to scramble. Remove from the heat and immediately pour the custard into a baking tray. Cover directly with cling film and set aside to cool completely.
10. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Then gradually add the milk and rose water while mixing on a slow speed. Once incorporated, turn up the speed and beat the frosting until light and fluffy.
11. 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 1–2 teaspoons of the rose custard into each hollow.
12. 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. 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.
13. Top each cupcake with thin slices of pink Turkish delight.
Cinder Toffee Cupcakes
These cupcakes will wow your friends and colleagues. Making your own toffee isn’t hard but you need to be patient and remember not to stir the caramel as it boils. Investing in a sugar thermometer is worthwhile and will help you ensure that the toffee comes up to the correct temperature as it boils,