Archive for Cupcakes

Depressed Cake Shop comes to London

Posted in Baking, Biscuits, Cakes, Events with tags , , , , , , , on 21/07/2013 by libbyplummer

Gloomy Grey Lemon MacaronsThe Depressed Cake Shop is a pop-up shop that aims to raise awareness of depression and well as making some cash for a mental health charity in the process. All the baked goods in sold in the shop will be grey on the outside.

The first shop will open on 2 August in Brick Lane, London, with plenty more pop-up shops planned all over the country. The project is also set to go global, with bakers already lined up in the US, Australia and Malaysia.

Depressed Cake Shop

The splendidly grey-tinged, fundraising idea is the brainchild of Miss Cakehead, who’s previous projects include the gruesome Eat Your Heart Out shop for Halloween, the Katy Perry-themed Cakey Perry afternoon tea and the Cakes for Japan shop which raised money to help rescue efforts following the 2011 tsunami.

Among other things, the Depressed Cake Shop will be selling Gloomy Grey Lemon Macarons from Dainty Bakehouse, Misfortune Cookies from Miss Insomnia Tulip, and Life’s Taken a Bite Out of Me Biscuits from Laura Fortune.

Life's Taken a Bite of Me biscuits

For more details, head over to: The Depressed Cake Shop

If you want to get involved in the project, join The Depressed Cake Shop Facebook group or  contact emma@misscakehead.com

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Elizabeth Sponge cupcakes for the Diamond Jubilee

Posted in Baking, Cakes, English food, Events with tags , , , , , , on 03/06/2012 by libbyplummer

Elizabeth Sponge cupcakes for the Diamond JubileeWe’ve got a four-day weekend here in the UK to celebrate Queen Elizabeth II’s Diamond Jubilee – that is, 60 years since the young princess ascended the throne.

With street parties, barbecues and flags all in place, celebratory cakes will also be high on the list of priorities for many Brits (along with copious amounts of alcohol, in the guise of celebrating our Queen’s lengthy rule).

Elizabeth Sponge is simply a variation on the classic Victoria Sponge, named after our reigning monarch (and myself, of course). These cupcakes include a hidden layer of strawberry in the centre, along with red, white and blue striped icing.

I’ll be honest – the fancy icing is a little fiddly (never before have you heard such bad language directed at an icing bag) but I think it’s worth the effort.

Elizabeth Sponge cupcakes for the Diamond Jubilee

Of course these wouldn’t fit the London Baking theme without some sort of tenuous punk connection, like the Anarchy in the UK cupcakes that I made for the royal wedding last year.

That’s why the flags are adorned with circled As (grrr, anarchic baked goods!) and the God Save the Queen slogan that the Sex Pistols used for their controversial hit single that was released to conincide with the Silver Jubilee in 1977.

God Save the Queen Sex Pistols

I’ll leave you with the recipe below. Now, if you’ll excuse me, I’m off to Putney to celebrate the Jubilee (by which I mean ‘spend all day in the pub’).

What you’ll need:
110g/4oz self-raising flour (sieved)
110g/4oz caster sugar (sieved)
110g/4oz margarine
1tsp baking powder
2 large eggs
1tsp vanilla extract
Seedless strawberry jam

For the buttercream icing:
340g/12oz icing (confectioner’s) sugar (sieved)
150g/5.25oz softened unsalted butter
1/2 tsp vanilla extract
Red and blue paste food colouring ( I used Sugarflair Christmas Red and Navy Blue)
Icing whitener ( I used Wilton)
Disposable icing bags

Makes 12 cupcakes

Elizabeth Sponge cupcakes for the Diamond Jubilee

What to do:

Preheat the oven to 160°C/140°C (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases (Union Jack ones, if you can find ’em). Chuck the sifted flour, sugar, margarine and baking powder into a bowl and cream together with a fork. Next add the two eggs, mixing after adding each one, then add the vanilla extract. One it’s all mixed together, give it a quick whisk so that it’s light and fluffy.

Divide the mixture evenly between the 12 cupcakes cases and  in the oven for 20 minutes (or until slightly golden brown and firm but springy to touch). After removing from the the oven, let the cupcakes cool in the baking tray for about five minutes before transferring to a wire rack.

Elizabeth Sponge cupcakes for the Diamond Jubilee

Once they’re completely cool, you’ll need to cut out a chunk from each cake to add in the jam. Carefully score a circle around the top of the cake with a sharp nice, then retrace the circle with the knife at an angle so that you cut out a section (in a vaguely conical shape). Use a teaspoon to dollop a tiny blob of jam in the crater, then replace the ‘lid’.

Elizabeth Sponge Cupcakes for the Diamond Jubilee

Next up – the icing. Sieve the icing sugar into a large bowl and cream in the butter using a fork. Once it’s all mixed in and smooth, divide the icing into three bowls.

Colour one red, using paste colouring (apply sparingly with a cocktail stick and work in with a fork until you get the colour you want). Do the same with the blue colouring and if you want, add a few drops of icing whitener to the third bowl.

Now comes the tricky bit. You’ll need four disposable icing bags. Half fill three bags with the three different colours (you can always add more as you go along). Next snip the end of the fourth bag so that a large star nozzle fits comfortably.

Striped icing

Next, snip the ends from the other three bags and put them all inside the fourth, making sure that the tips all fit inside the nozzle (this is the bit that takes time, patience and, potentially, a lot of swearing). Once in place, you can ice away as usual.

Sainsbury’s launches baking website with Dan Lepard

Posted in Baking with tags , , , , , , , on 15/04/2012 by libbyplummer

Diamond Jubilee cupcake casesIt seems you’re no one nowadays unless you’ve got your own baking website which is why UK supermarket Sainsbury’s has got in on the act with www.sainsburys.co.uk/baking.

Joining the likes of Renshaw, Dr Oetker and Allinson Flour’s BakingMad.com, the new Sainsbury’s site will include recipes (obviously), along with techniques and tips, advice on food intolerances and a regular Q&A from from baking guru and Guardian columnist Dan Lepard.

Diamond Jubilee cupcake cases

To celebrate the launch, the nice people at Sainsbury’s sent me some goodies to try out including a new set of  Diamond Jubilee cupcake cases featuring Union Jacks and marching soldier designs. I knocked up some vanilla cupcakes to try them out and they’re pretty good (ie. the cases don’t go transparent and make the designs disappear when put in the oven, as some cheaper cases do).

Diamond Jubilee cupcake cases

London Baking: best of 2011

Posted in Baking, Biscuits, Cakes, Recipes, Seasonal food with tags , , , , , , , , , , , , , , , , , , , , , on 31/12/2011 by libbyplummer

End of year blog posts tend to be lazy and self-serving and in keeping with tradition, this one is no exception. It’s basically a hastily constructed round-up of my favourite London Baking blog posts from 2011, with some nice piccies along the way. A fitting tribute to the last year or simply a piece of cakey propaganda? It’s up to you.

If you’ve made it this far, thanks for reading! Let’s do it all again next year.

Irn Bru cupcakes for Burns Night:

Irn Bru cupcake

Rock ‘n’ Roll Party Rings:

Rock 'n' Roll Party Rings

Cakes for Japan raises £2,000:

Cakes for Japan cakes

Anarchy in the UK cupcakes for the Royal Wedding:

Royal wedding cupcakes

London Baking Batterberg cake:

London Baking Battenberg

Han Solo in Carbonite chocolates:

Han Solo in carbonite chocolate

Kendo Nagasaki cake pops:

Kendo Nagasaki cake pops

Peanut butter plectrum biscuits:

Smashing Pumpkin cupcakes:

Smashing pumpkin cupcakes

‘Razor Blades in Candy’ red velvet cake:

Razor blades in candy red velvet cake

Syrian Victoria sponge cake:

Syrian Victoria sponge

Star Wars Holiday Special chocolate and brandy buttercream cupcakes:

Star Wars Holiday Special cupcakes

Happy new year!

Star Wars Holiday Special chocolate and brandy buttercream cupcakes

Posted in Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , , , , on 11/12/2011 by libbyplummer

Star Wars Holiday Special cupcakes

Never heard of the Star Wars Holiday Special? Let me enlighten you. After the success of the first Star Wars film in 1977, some bright spark had the idea of producing a Christmas/Holiday-themed TV special. What could possibly go wrong? A lot, that’s what. The story sees Chewbacca trying to get home to his family to celebrate Life Day – a thinly veiled, intergalactic version of Christmas. Highlights include a musical number by Jefferson Starship, a comedy skit in the Mos Eisley cantina (starring the Golden Girls’ Bea Arthur) and a jokey scene in which Chewbacca’s wife (essentially a Wookie in an apron) attempts to cook the Life Day dinner. Oh, and Princess Leia sings a song, too. It’s every bit as preposterous as it sounds. You can find it on YouTube or ebay, if the mood takes you…

For reasons that should be entirely obvious if you’ve read the previous paragraph, the Star Wars Holiday Special was only ever broadcast once in 1978 and has never been officially released. This festive cake-based tribute to what is possibly the worst TV programme ever made is formed of chocolate cupcakes with brandy buttercream icing (the icing method is adapted from Cupcakes from the Primrose Bakery). I used a Star Wars cupcake decorating kit, along with a Star Wars cupcake stencil set from Williams-Sonoma to decorate mine, but obviously you can use whatever you like.

Star Wars Holiday Special cupcakes

What you’ll need:
3oz/85g self-raising flour (sieved)
4 tbsp cocoa powder (sieved)
4oz/110g caster sugar (sieved)
4oz/110g margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp milk (any kind you like)

For the icing:
4oz/110g unsalted butter (softened)
60ml milk
2 1/2 tbsp brandy butter (a good quality one that contains actual booze is best)
1 tsp vanilla extract
17.5oz/500g icing sugar (sieved)
Cocoa powder for decoration (if using stencils)

Makes 12 cupcakes

Star Wars Holiday Special cupcakes

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Star Wars Holiday Special cupcakes

Once the cakes are completely cool, you can crack on with the icing. Cream together half the icing sugar with the butter, milk, brandy butter and vanilla extract using a fork, until smooth. You can add a little more brandy butter if you want a stronger taste, but I found 2 1/2 tbsp to be about right. Add the rest of the icing sugar and combine until you’ve got a smooth icing. Either spread onto your cupcakes using a palette knife or use an icing bag to pipe on and add whatever decorations you have to hand. Happy Life Day!

Chocolate marshmallow cupcakes

Posted in American food, Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , on 27/11/2011 by libbyplummer

Chocolate marshmallow cupcakesThe evenings are drawing in, there’s a chill in the air and I can no longer resist saying “yes please” when the man in Costa Coffee asks if I want marshmallows on top of my hot chocolate. This is basically a recipe for a cakey version of my child-like beverage choice, making use of some Mini Mini Marshmallows (kindly given to me by the chaps at Dr Oetker) along with some suitably autumnal orange cupcake cases. Excellent when served with hot chocolate. Or wine, as it turns out. Here’s what to do…

What you’ll need:
3oz self-raising flour (sieved)
2 tbsp cocoa powder (sieved)
4oz caster sugar (sieved)
4oz margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp skimmed milk (or any kind of milk you like)

For the icing:
8oz icing/confectioner’s sugar (sieved)
3.5oz unsalted butter
1/2 tsp vanilla extract
2 tsp cocoa powder (sieved)

Makes 12 cupcakes

Chocolate marshmallow cupcakes

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Chocolate marshmallow cupcakes

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Once the cakes are completely cool, you can crack on with the icing. Cream the icing sugar together with the butter using a fork, then mix in the vanilla once combined. Add the cocoa and mix in until the colour is even and you’re ready to stick it in an icing bag and pipe away. Before the icing sets, add a few mini marshmallows for decoration. Couldn’t be easier.

Choccy Horror cupcakes

Posted in Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , on 24/10/2011 by libbyplummer

Choccy Horror cupcakeAnd so the onslaught of Halloween-themed baking continues. Today’s masterpiece – Choccy Horror cupcakes. As well as desperately lame punning, these chocolate cupcakes also involve toppers emblazoned with minature film posters from some of my favourite horror flicks, namely Night of the Demon (trailer below – it’s called Curse of the Demon in the US), Halloween, Night of the Living Dead and The Tingler.

The cakes are topped with Renshaw Snip & Swirl ready-made chocolate icing, kindly given to me by the makers to try out when I went to check out their latest products a few months ago. If I’m honest, I don’t think it’s quite the same as freshly made icing, but it does have a surprisingly good taste and it’s a great alternative if you haven’t got much time on your hands. Recipe after the vid…

What you’ll need:
3oz self-raising flour (sieved)
2 tbsp cocoa powder (sieved)
4oz caster sugar (sieved)
4oz margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp skimmed milk (or any kind of milk you like)

For the icing:
Renshaw Snip & Swirl (chocolate flavour)
Or to make your own:
8oz icing/confectioner’s sugar (sieved)
3.5oz unsalted butter
1/2 tsp vanilla extract
2 tsp cocoa powder (sieved)
Red sprinkles

Makes 12 cupcakes

Choccy Horror cupcake lineup

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Choccy Horror cupcakes

Once the cakes are completely cool, you can crack on with the icing. If using Renshaw Snip & Swirl, simply snip the end off the pack and ice away. If making your own, cream the icing sugar together with the butter using a fork, then mix in the vanilla once combined. Add the cocoa and mix in until the colour is even and you’re ready to stick it in an icing bag and pipe away. If you really can’t be arsed to deal with any icing, just add some chocolate spread (e.g. Nutella) to the cakes with a knife or just melt some chocolate and spread that onto the top.

The movie-themed toppers are simply made from film poster images (procured via a Google Image search) printed out on white paper and stuck onto black card, with a cocktail stick attached to the back with sticky tape. Arts and crafts, kid, arts and crafts.