Tesco Taste NI Cupcake Demonstration Recipes
For anyone who attended our Cupcake Demonstration for Neills Flour at the Tesco Taste Northern Ireland Food Festival in Belfast on Sunday 20th September below are the relevant recipes. Tesco Taste NI Cupcake Demonstration Recipes.
Simple Cupcakes
The Ingredients:
Cupcakes:
150 g Butter
150 g Sugar
3 Eggs
1 tsp Vanilla Extract (or other flavour)
A few drops of colouring (optional)
150g NEILL’S® Self Raising Flour
2 tbsp Milk
Buttercream Frosting:
450g Icing Sugar
110g Butter
0.5tsp Salt
3tbsp Milk
2tsp Vanilla Extract (or other flavour)
A few drops of colouring (optional)
The How-To:
Preheat oven to 180c.
In a large bowl place the butter and sugar.
Cream the butter and sugar together until smooth and pale. You can see a sneaky peak at the gorgeous Leila’s General Store range of spatulas which we will be using in more of our recipes very soon, so keep your eyes peeled.
Beat in the eggs one at a time.
Fold in the vanilla extract and any colouring if you choose to add any.
Sieve the flour into the cupcake batter and add the two tbsp of milk. Fold the ingredients together, do not over stir.
Place tablespoons of the cupcake batter into cupcake cases.
Bake in the centre of the preheated oven for 15 mins or until the cupcakes spring back when pressed lightly.
Place on a wire cooling rack to cool completely before frosting.
When the cupcakes are cool we can begin by making the frosting.
In a large bowl beat the butter until smooth and creamy.
Now gradually add the icing sugar a little at a time. You may want to use a wooden spoon to cream this icing sugar with the butter until it starts to combine or you will end up in a cloud of icing sugar if you use the electric mixer.
Now we can move back to using an electric mixer. Add the milk and any colouring you choose to use and beat on a medium / high speed for around 10 mins or until the mixture is smooth. You can add more icing sugar or more milk to change the consistency slightly if you wish.
You can either spread the frosting on the cupcakes using a palette knife or use a piping bag and large nozzle. If you decide to use a piping bag a top tip is to stand the bag in a tall glass when you are filling it, giving you one less thing to worry about.
When frosting we find it easier to start on the outside and work your way in for the classic swirl or for the rose start from the inside and work your way out.
Chocolate Cupcakes:
The Ingredients:
Cupcake :
75g Coco Powder
300g Caster Sugar
2 Eggs
250ml Milk
175g Flour
2 tsp baking powder
0.25tsp bicarbonate soda
1tsp vanilla extract or essence
40g Butter
0.25tsp Salt
Frosting:
450g of Icing Sugar
110g of Butter
0.5tsp Salt
3tbsp Milk
2tsp Vanilla
3tbsp Cocoa Powder
The How-To:
Preheat oven to 180c.
Cream the butter and sugar together.
Add the eggs one at a time ensuring each is combined before adding the next.
Stir in the vanilla.
In a separate bowl sieve all the dry ingredients together.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Place the mixture into bun cases, it will seem quite thin but they cook perfect. 3/4 fill the cupcake cases.
Bake in the oven for 15 mins.
Now we need to make the frosting.
Cream the softened butter in a bowl for approx 5 mins until light and creamy.
In a separate dish mix the salt and the vanilla together.
Mix the salt and vanilla mixture into the creamed butter.
Now gradually add the icing sugar and cocoa powder a little at a time. You may want to use a wooden spoon to cream this icing sugar with the butter until it starts to combine or you will end up in a cloud of icing sugar if you use the electric mixer.
The key here is to add it slowly. Making sure each addition is combined before adding the next. Continue until all the sugar is added.
Now we can move back to using an electric mixer. Add the milk 1tbsp at a time and beat on a medium / high speed for around 10 mins or until the mixture is smooth. You can add more icing sugar or more milk to change the consistency slightly if you wish.
