the delicious cinder flavour.
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
FOR THE CINDER TOFFEE
75g (2½oz) GOLDEN SYRUP
170g (6oz) CASTER SUGAR
30ml (1fl oz) WATER
1 tsp BICARBONATE OF SODA
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
SUGAR THERMOMETER
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 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.
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. Meanwhile, make the cinder toffee. Line a baking tray with baking parchment, making sure the paper lines the base and sides of the tray. In a large, high-sided saucepan, mix the golden syrup, caster sugar and water together and bring to the boil. Boil until it reaches the hard crack stage (when a drop of boiling syrup immersed in cold water cracks) – about 150°C (302°F) on a sugar thermometer. Do not stir while the mixture is boiling or the caramel will crystallise; just gently swirl the pan from time to time.
8. When the mixture reaches the right temperature, whisk in the bicarbonate of soda – the mixture will froth up quite vigorously. Wearing oven gloves, carefully pour the toffee immediately into the prepared tray. Leave to cool and set completely.
9. Using a freestanding electric mixer with the paddle attachment or a 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. Once incorporated, increase the speed and beat until light and fluffy.
10. Break up the cinder toffee into small, rough pieces using a rolling pin. Mix the cinder toffee pieces into the frosting by hand, reserving some for decoration.
11. 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. Top each cupcake with the remaining crushed cinder toffee.
Grasshopper Cupcakes
We wanted to take our popular Grasshopper Pie and turn it into a cupcake and here is the result. These are one of the most popular daily specials we sell, a real American treat! Use good-quality peppermint extract or essence rather than an artificial flavouring for the best-tasting results.
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
FOR THE FILLING
60ml (2fl oz) DOUBLE CREAM
60g (2oz) WHITE CHOCOLATE CHIPS
1ml (drop) PEPPERMINT ESSENCE
1ml (drop) GREEN LIQUID FOOD COLOURING
FOR THE CUSTARD
330ml (11½fl oz) WHOLE MILK
3 LARGE EGG YOLKS
60g (2oz) CASTER SUGAR
20g (¾oz) PLAIN FLOUR
20g (¾oz) CORNFLOUR
150ml (5½fl oz) DOUBLE CREAM
FOR THE DECORATION
60g (2oz) CHOCOLATE COOKIES
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, slowly pour half of the liquid into the crumb mixture and mix thoroughly until combined. Turn up 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 the mixture is smooth, reduce the speed and gradually pour in the remaining liquid from the jug, continuing to mix until the batter is smooth and combined once more.
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 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 mint filling. Heat up the double cream in a jug in the microwave, or on the stove in a very small pan, until almost boiling. Place the white chocolate chips in a medium bowl. Pour the hot cream over the white chocolate. Let this sit for a couple of minutes to allow the chocolate to start to melt Then stir in the peppermint essence and green food colouring and keep stirring until all the chocolate has melted and the mixture is smooth. Place in the fridge to set. Once set, whip up the filling by hand. (Please be careful when whipping this up as it will split if over-whipped.)
8. To make the custard for the frosting, place the milk 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.
9.