Boozy Brandy Cupcakes by Cuppies 'n' Cream

Here is a festive recipe from Natalie who writes the popular blog, Cuppies 'n' Cream, where you can follow her baking and decorating experiences. Natalie writes:-

These cupcakes are a great alternative to mince pies - sweet, indulgent and delicious. Perfect for handing around to family and friends over the festive period.

After baking numerous Christmas fruit cakes I had some left over fruit that had been soaking in Brandy and I was just waiting for an excuse to use it up. My boyfriend's Dad paid us a surprise visit at the weekend so I quickly whipped up a batch of these for him to take back home with him.

Boozy Brandy cupcakes are actually one of my favourite cupcakes as they are so full of flavour making them super indulgent and special. These cupcakes are incredibly tender and moist, one of the most delicious cupcakes I have made so far; they are so good that a simpler icing could be used with great results – or no icing at all, which is how my little boy likes them. He doesn't like traditional fruit cake but he did love these, so they are attractive to adults and little ones.

PREPARATION

Your fruit will need to be soaked for at least 12 hours - but the longer you can soak the better
This recipe will yield 18 cupcakes so line your cupcake tins ready
Preheat your oven to 155 degrees C. (Fan assisted)

INGREDIENTS

50g sultanas / 50g raisins / 80g currants / 20g glacier cherries (halved) / 20g mixed peel
Left in an air-tight container with 100ml of Brandy poured over

190g unsalted butter
190 dark brown soft sugar
3 Large free range eggs
200g self raising flour
20g ground almonds
1/2 tsp ground cinnamon
1/2 tsp of mixed spice
1 tsp ground ginger
1/2 tsp of vanilla extract
1 tsp of orange extract
1 tbsp of golden syrup

METHOD

1. Cream your butter and sugar until fluffy the add your eggs one at a time.

2. In a separate bowl weigh out & sift your dry ingredients.

3. Add the dry ingredients to the wet ingredients folding in until all combined.

4. Add your vanilla & orange extract.
5. Now add your pre-soaked fruit into the mixture stirring in, but taking care not to over mix.

6. Using an ice-cream scoop (for consistency) fill the cases one large scoop each.

7. Bake for 24 minutes.

8. Remove from your oven and transfer to a cooling tray.

For the icing

250g of unsalted 'real' butter
500g of icing sugar
1 tsp of vanilla extract
1/2 tsp of Brandy
1 tsp of orange extract

I literally throw all my buttercream ingredients in the mixer bowl and whizz up together until pale and smooth then using a piping bag and nozzle, pipe on your cupcakes. I also sprinkled with a tiny bit of cinnamon and drizzled with golden syrup. They are totally delicious! The orange really compliments the Brandy and the fruit. For an alternative idea you could even add some cranberries or white chocolate to the buttercream.

For more recipes, visit cuppiesncream.wordpress.com and to find out about ordering cupcakes from Cuppies 'n' Cream, visit www.cuppiesncream.co.uk. You can also follow Natalie on Twitter @CuppiesnCream and on Facebook.

Cuppies 'n' Cream Halloween Cupcakes

Welcome to Cuppies ‘n’ Cream, my home-based cupcake company.  I’m Natalie and this is my blog, a place to keep track of my baking and decorating experiences. I’ve been baking professionally since 2011 and I got the cupcake bug after baking some cupcakes for a friend’s daughter. I am completely self-taught and have developed my skills by experimenting and creating lots of new flavours and combinations along the way.

My blog is a place to explore recipes, decorating techniques, tutorials, and also includes my visits to ‘cupcakeries’ (Is that a word? I don’t know, but I like it). You’ll find ideas for cupcakes, cakes, and hopefully (in the not too distant future), I’ll add brownies and cookies too. One more thing to add is that I hate artificial flavourings and extracts. All my recipes use the ‘real-thing’ in the ingredients. I love the taste of fresh ingredients and my favourites are lemons and raspberries. Oh, and I always try to source locally if possible too.

Cupcakes for Halloween

So, enough about me…I’d now like to share a recipe for some yummy Halloween cupcakes.  What ingredients could I possibly use that would remind me of this fun occasion?  It has to pumpkins! My son will also be happy as he can do the usual carving of a spooky face at the same time – waste not, want not!  And to me, nothing says autumn like pumpkins do. So as Fright Night is drawing in and guys and ghouls will be gathering for tricks and treats, why not hand your friends and family a Pumpkin and Cinnamon cupcake – you can also try to convince them they are indulging in a healthy snack too.

With these Pumpkin and Cinnamon Cupcakes, you will have natural orange cupcakes that are infused with the real flavour and goodness of the pumpkin. Made with such distinctive ingredients the cupcakes are moist inside, bursting with flavour and are complemented with a kick of cinnamon. The cream cheese buttercream just melts in your mouth with its silky smooth taste. This recipe will bake 18 large cupcakes.

Ingredients

120g of plain flour
120g of self raising flour
200g of light brown sugar
3/4 tsp. of baking powder
3/4 tsp. of bicarbonate of soda
1 tsp. of mixed spice
1 tsp. of cinnamon
250g of fresh pumpkin
20g of fresh grated ginger
2 medium eggs
120ml of buttermilk
5 tbsp. of vegetable oil

Method

1. Pre-heat your oven to 155 degrees C and line your cupcake tray with your cases.

2. Cube your pumpkin, boil and when soft mash up with a fork, draining out any excess water. It is important to do this step first so your pumpkin has time to cool. I also add some of the mushy insides of the pumpkin as the flavour is really strong. Don't worry if you get any seeds in either as you can pick these out when mashing.

3. Add all your dry ingredients in one large bowl.

4. Add your wet ingredients in a separate smaller bowl, including your grated fresh ginger.

5. Combine all ingredients together folding in gently.

6. Add your pureed pumpkin and then spoon into your cases filling about 3/4 of the way.

7. Bake for 25 minutes.

8. I like to keep my cream cheese buttercream quite simple. I don’t feel it needs much else, but for a little something extra you could try sprinkling some cinnamon, ginger or a squeeze of lemon juice.

These cupcakes can be eaten as a little treat (my preference) or they can be the perfect dessert to any lunch or evening dinner. I do hope that you have enjoyed reading this and that you'll give my recipe a try.

For more recipes, visit cuppiesncream.wordpress.com and to find out about ordering cupcakes from Cuppies 'n' Cream, visit www.cuppiesncream.co.uk. You can also follow Natalie on Twitter @CuppiesnCream and on Facebook.

Satisfy Your Sweet Tooth this September with National Cupcake Week by Jessica Aleisha Dodds

Since 2008, the cupcake phenomenon, in the UK, has grown like a well risen sponge, taking over most confectionery and baked treats as the most fashionable and sort after edible fancy. With the likes of Magnolia bakery in New York launching in 1996, it took a while for UK market to catch up, but in recent years the cupcake has gone beyond all cup-cases of the imagination, with flavours, toppings and edible art.

Cupcakes, in my opinion, have become so popular due to the selfish streak in society, not wanting to share the deliciousness of cake. In all elements of cookery, customers thoroughly enjoy portioned parcels and the cupcake is no exception. There is something convenient and cute about a cupcake, with it being well-contained, easy to transport and suitably portioned.

Once a simple treat for kids, cupcakes have now become a sophisticated, yet fun alternative to the traditional slice of cake. The rise in demand supported the birth of businesses, all over the UK, selling these easy, crafted treats and for the cake artists among us, the boundaries of the simple cupcake were being stretched. Challenging new flavours replicating sweets, such as rhubarb and custard, tantilised children and adults tastebuds alike and with artistic detail, beautiful bouquets, wedding towers and edible art collections were created. With a history of larger cakes being the best canvas for edible art, the cupcake was able to offer a miniaturised version of these grand works of artistry; a singular portion of cake offering all the excitement, design and flair of a whole cake, but in a tiny format.

The cupcake has become an easy versatile tool to fit all occasions. A whole market has been established to cater for the demand, with Perspex towers, cupcake cases, sprinkles and for the more creative, cupcake parties have been born. People, such as Ming Makes Cupcakes have even dedicated blogs to the desirable delicacy. National Cupcake Week, from 16th – 22nd September, is a celebration of the last five years of incredible cupcake creations, from the simple and tasty to the most artistic, but debate has opened about what the new and upcoming craze will be.

Many speculative comments have been made; regarding the future of the cupcake, yet there is belief that due to its adaptability, the cupcake will survive. One opposing argument suggested that the cake pop will eventually take over the mass market, yet due to being smaller, more expensive and complicated to make, I doubt any success will overlook the cupcake’s reign. The Great British Bake Off is further supporting the baking boom in Britain and supermarkets, bakers and chefs alike are releasing specialist books on cupcakes and decorations. Locally, bakers are trialing new combinations, such as crownies, brownies and cake, and others are experimenting with pastry, following BBC Good Food’s prediction that miniature choux buns, were the next best treat to tickle our fancy.

One thing for sure, however, is that this week plenty of cupcakes WILL be eaten. I for one will be indulging in a carefully crafted cupcake or two and even through talk of new trends, the cupcake is still a highly popular, deliciously delectable treat. So what flavour will you choose?

Keep up to date with Jessica Aleisha Dodds and her blog, Red Velvet Baking by visiting www.redvelvetbaking.blogspot.com. You can also follow Red Velvet Baking on Twitter @RedVelvetBaking, Facebook and Instagram.

Samantha Blears from The Love Bakery: It all began in 2007 in a wintry New York..

It all began in 2007 in a wintry New York when I was visiting for a very glamorous 40th birthday celebration at Soho House. I found myself outside Magnolia Bakery, peering through their window, fascinated by the rows of beautifully decorated cupcakes.  I thought,  I could do that - I could bake cupcakes, and once back home that is exactly what I did!

Beginning from home, and starting with school fairs, local delis and private parties, I slowly built up a business, Love Bakery. Cupcakes were my passion and I loved every single minute of it -  I loved the hours spent in the kitchen, even the all-nighters – the business just got under my skin.

Fast-forward a couple of years and my kitchen could no longer take the burden of the huge orders I was now baking on a regular basis.  It was time to broaden our horizons.  A shop on the Kings Road was the natural choice, as Chelsea had been my stomping ground since my late teens – so when a teeny tiny store came up for grabs opposite the Bluebird Restaurant I just knew it was the right place for Love Bakery.

And so the transformation of 319 Kings Road began.  I chose the colours that I liked – candy pink and citrus green. Against all advice I chose pale French grey paint for the walls. After all, if I was going to be at work all hours, I wanted the bakery to look just how I wanted it. I found a beautiful crystal chandelier and ornate French mirrors which I just had to have.  My budget was well and truly stretched! So instead of professional machinery I decided to start with KitchenAids, domestic ovens and fridges. This turned out to be part of our story – cupcakes made by hand using domestic mixers and ovens. Cakes were baked in small batches and the flavours were gradually developed - enabling everything to be seasonal and taste delicious.  It was just like baking at home.

I started tweeting as soon as our doors opened at Love Bakery. I remember being thrilled when I had my first follower. Twitter helped me build the business, as potential clients could both read about and see images of the shop and the cupcakes. Our followers were not just in the UK but around the world. I am still amazed at how many followers we have. Love Bakery was also followed by other small businesses and we looked to each other for support and encouragement. It certainly helped me. Running a business can be a very lonely place. Friends and family no longer really figure in your day-to-day life and people soon drift away without friendships being nurtured.  This to me was the hardest part of running Love Bakery, but here is where Twitter helped. It made me feel less alone and I received truly generous moral support.

Within a year of opening Love Bakery, I was approached by a publisher, Ivy Press, to write a recipe book.  I could not believe it and even now find it hard to believe that I am a published author. I wanted the book to truly reflect Love Bakery, hence the gorgeous candy pink cover decorated with glittery butterflies, fabulously styled photography and detailed recipes – all of which were tested again and again in our domestic ovens. I wanted to make sure that anyone could buy this book and bake from it - I was self-taught and others could be too.

The penning of my book led me to begin writing blogs. This was a natural extension to my tweeting and I was able to write about the things that made me happy. Blogging really helped to flesh out my online personality and reach out to an even larger global audience. I figured that if I liked something then someone out there would too.

Now that I have closed Love Bakery my blogging has led me onto a new project. I am now teaching myself to cook from home. I blog about the recipes I try and the results – good or bad (always eaten though).  It does help that I have an addiction to buying cookery books but really I feel that is just the symptom.  The real problem is my need and love to cook and feed the people I love. So nothing has really changed then!

Samantha Blears from The Love Bakery can be found blogging at lovebakerylondon.blogspot.co.uk. Her book, Love Bakery – Cupcakes from the Heart, published by Ivy Press is available from Amazon.