What’s this? No updates for weeks and then two in the space of a few days? I’m flat out spoiling you all. Especially as these are my addition to last week’s National Cupcake Week celebrations. They were also a chance for me to test out the new slate cake stand that I got a couple of weeks ago. I obviously needed one for all those times I present my bakes in public (oh… wait). Having said that however I’m thinking about getting involved in next month’s Iron Cupcake Leeds event (the theme is death by chocolate and I’ve got a few ideas nestled in the back of my mind).
Anyway, enough of that waffle. I was trying to decide what to make last week and had a couple of thoughts when Kirsty piped up and asked for something lemony. It wasn’t long since I’d made my Mini Lime Drizzle Loaves so I decided to opt for something away from the standard drizzle. A simple lemon cupcake just felt a bit too plain so why not put some Lemon Curd in the middle? It adds that extra dimension to something already refreshing and full of flavour. Plus, for those not expecting it it’s a wonderful surprise to find a gooey filling.
This was also a chance for me to practise my frosting, which, if I’m being honest is not one of my stronger points (presentation-wise that is, it always tastes pretty damn good). The cakes use a simple recipe similar to that you’d use for a lemon drizzle loaf.
Lemon Curd Cupcakes with Lemon Frosting
- For the cupcakes:
- 320g caster sugar
- 2 Large Free Range eggs
- 250ml semi skimmed milk
- 1 tsp vanilla
- 200g butter, melted
- 1½ tsp baking powder
- 350g plain flour
- zest of 2 lemons
- For the filling:
- 1 Jar Lemon Curd
- For the Frosting:
- 500g icing sugar
- 120g unsalted butter
- 30ml fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons milk (if you want thicker icing, use cream)
- Preheat the oven to 170°C(150°C fan)
- Cream the sugar, eggs and lemon zest together, beating well to get the sugar properly combined.
- Mix together the flour and baking powder. Slowly add the mixture to the wet ingredients with the mixer on a low speed. Slowly increasing the speed.
- Pour in the milk and Vanilla. While this is mixing over a low-mid speed melt the butter.
- Add the butter and mix until well combined. Scrape around the sides if you need.
- Line a cupcake tray and fill each case about ¾ full.
- Put a good dollop of lemon curd in the center of each filled case. Judge this by eye and on your own preference of filling.
- Bake for between 15-20 minutes.
- Remove from the oven, leaving in the tray for a few minutes before transferring to a wire rack to cool completely.
- Once the cakes have cooled, start preparing the icing. Beat the butter until it’s soft.
- Add in the icing sugar and beat until it’s well combined.
- Add in the juice and zest beating well again. Lastly add in the milk (or cream). Beat until well combined and it forms stiff peaks.
- Pipe the frosting onto the cakes in any pattern you choose.
What can I say? Life has well and truly gotten on top of me. It’s been several weeks since my last update, but that does not mean I haven’t been baking. I’ve just not had the time to spend to sit down and put everything together. My time has been otherwise engaged with a young lady, and I couldn’t be happier to have her taking up my time. She gets first dibs on trying everything that I bake these days though, and everything is coming up with the Kirsty seal of approval.
But enough of that, time to move on to the reason you people are here <s>my beard</s> food! First up of a run of updates will be Nutella stuffed chocolate cupcakes with Peanut Butter Cream Cheese frosting. These were a bit of an experiment to see if I could combine a couple of recipes that I’ve used in the past. They ended up being a gooey mess. One is most certainly enough but I wouldn’t let that put you off. The cupcake recipe is one I’ve used before and is here. They make very moist cupcakes which make the gooey center fairly stodgy. I’d save these for a dessert.
The key with the frosting would be to get a more expensive peanut butter, this means it’ll be less oily and will make a much better frosting. Alas, I hadn’t thought this through so ended up with a shiny and hard to use (if still tasty) frosting.
Nutella Stuffed Chocolate Cupcakes with Peanut Butter Frosting
- For the cupcakes:
- 130g all-purpose flour
- 200g granulated sugar
- 65g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 ml milk
- 60 ml vegetable oil
- 1 egg
- ½ teaspoon vanilla
- 120 boiling water
- For the filling:
- 170g Cream Cheese
- 170g Nutella
- For the frosting:
- 200g Cream Cheese
- 120g Peanut Butter (better quality the better)
- 700g Icing Sugar
- 2 Tbsp Milk or Cream
- Preheat the oven to 150°C and line your cake tray with cases.
- Mix together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk until it’s well mixed.
- Combine the Nutella and Cream Cheese separately.
- Add the “wet” ingredients, apart from the boiling water, and mix on a medium speed until well combined.
- Reduce the speed and very carefully add the boiling water. Slowly up the speed until it’s on high and allow to mix for around 1 minute. This will get a good amount of air into the mix.
- Distribute the batter evenly into the cases. Fill to around ¾ of the case. Depending on the size of the case you’ll get between 12 and 18 cakes, but always fill to about ¾. Drop a dollop of the nutella mix into the middle of each one.
- Bake for 12-25 minutes. The cakes will be done when a tooth pick inserted into the center comes out clean.
- Remove from the oven and allow to cool slightly in the tray before transferring to a rack.
- While they are cooling, prepare the frosting.
- Beat the cream cheese until soft. Mix in the Peanut butter. Beat until well combined.
- Mix in the Icing sugar and finally the milk or cream. Beat until it makes a stiff frosting.
- Pipe onto the cakes.