national cupcake week

// 1 Comment

National Cupcake Week: Cherry Bakewell Cupcake Recipe!

Here is our second ‘Classic British Dessert’ recipe re-created in cupcake form; the almighty Cherry Bakewell! An afternoon tea favourite of pretty much everyone’s nan this countryside treat combines cherries and almonds perfectly. Our cupcake recipe consists of a light almond cupcake filled with home made cherry conserve, frosted with silky almond buttercream and topped with a glacé cherry. Try our recipe below and enjoy this cupcake with a large cup of tea and an hour to spare!

Cherry Bakewell Cupcake Recipe

Almond Cupcake Recipe (Makes Approx. 12)

226g self raising flour
226g butter
226g caster sugar
4 eggs
6 – 12 drops of almond extract

Pre-heat your oven to Gas Mark 3/325F/170C.

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add your almond extract to taste. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Fill your cupcake cases until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.

Cherry Bakewell Cupcake Recipe

Cherry Conserve Filling

150g chopped cherries
1 lemon (juice of)
150g Pectin / Jam Sugar

In a saucepan on medium heat simmer your cherries with the juice of one lemon and the pectin / jam sugar until a good thickness. Pour into clean airtight jars and leave to cool before using!

Once cooled core your cupcakes with a good cupcake corer and generously fill with your cherry conserve. Try not to eat too much jam before you’ve finished making these cupcakes though.

Cherry Bakewell Cupcake RecipeCherry Bakewell Cupcake Recipe

Almond Buttercream Recipe

250g butter
400g icing sugar
6 – 12 drops of almond extract
70-100g white chocolate buttons or callets
Glacé cherries to garnish

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the almond extract to taste.

Cherry Bakewell Cupcake Recipe

To finished up your batch of delicious Cherry Bakewell cupcakes swirl with your smooth almond buttercream and nestle a rubescent glacé cherry atop just like the original dessert! Enjoy!

 

// 4 Comments

National Cupcake Week: Battenberg Cupcake Recipe!

Our third ‘Classic British Dessert’ of the week is the elusive Batternberg Cake as a cupcake! The Batternberg was purportedly called Domino Cake originally back in 1898 but supposedly became known as Battenberg Cake after Queen Victoria’s grandaughter married Prince Louis of Battenberg. This cake is originally made of a pink and yellow checked cake then iced in almond marzipan. Our cupcake version is a light and fluffy pink and yellow striped cupcake swirled with light almond and white chocolate buttercream finished with toasted almonds! Try our recipe below for a rather British treat!

Battenberg Cupcake Recipe

Battenberg Cupcake Recipe (Makes Approx. 12)

226g self raising flour
226g butter
226g caster sugar
4 eggs
Pink gel paste food colouring
Yellow gel paste food colouring

Pre-heat your oven to Gas Mark 3/325F/170C.

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Separate the mix into two bowls. Colour one with pink gel food colour paste and the other with yellow gel paste food colouring.

To create the pink and yellow ‘stripe’ of the batter fill one piping bag with pink batter and another with yellow batter. Put both bags into another piping bag, snip the ends of ad pipe carefully into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.

Battenberg Cupcake Recipe

Almond Buttercream Recipe

250g butter
400g icing sugar
6 – 12 drops of almond extract
70-100g white chocolate buttons or callets
Toasted flaked almonds to decorate

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the almond extract to taste.

Battenberg Cupcake Recipe

Now all that is needed is for you to swirl your Battenberg cupcakes with your almond buttercream and topple toasted almonds atop them! Enjoy!

 

// 2 Comments

National Cupcake Week: Strawberries & Cream Scone Cupcake Recipe!

Imagine a cupcake inspired by the British afternoon tea staple; freshly baked scones filled with strawberry conserve and whipped cream. Amazing, yes? Well imagine no further! Below is our recipe for this indulgent cupcake treat. We’ve created a light vanilla pod infused cupcake filled with deliciously fruity home made strawberry preserve, swirled with vanilla pod buttercream and then finished with miniature home made scones brimming with strawberry preserve and vanilla sweetened whipped cream! Try our recipe below and be sure to nestle them atop a cake stand of sandwiches and pastries for a well earned treat!

Strawberries & Cream Scone Cupcake

Basic Vanilla Cupcake Recipe (Makes 12 Cupcakes)

4 free range eggs
226g self-raising flour
226g caster sugar
226g butter
1 bourbon vanilla pod

Pre-heat your oven to Gas Mark 3/325F/170C.

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add the seeds from inside your vanilla pod. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Separate the batter into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.

Strawberries & Cream Scone Cupcake

Strawberry Preserve Recipe

150g chopped strawberries
1 lemon (juice of)
150g pectin sugar / jam sugar

In a saucepan add all of your ingredients and simmer in medium heat. Keep stirring for around 10 minutes or until thick in consistency. Pour into clean airtight jars and leave to cool before using!

Strawberries & Cream Scone Cupcake

Vanilla Whipped Cream Recipe

100ml double cream
6 drops of good vanilla extract
1 tablespoon of icing sugar

In a bowl whisk your double cream, icing sugar and vanilla extract together until it is thick and can stand in a lovely smooth peak! You can also save your arms the ache and prep this with a stand up mixer!

Strawberries & Cream Scone Cupcake

Vanilla Buttercream

250g butter
250g – 350g icing sugar
1 Vanilla Pod
Piping bags

Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency. Add the seeds from your vanilla Pod to taste.

Plain Scones Recipe

This recipe makes 8-12 normal sized scones (about the size of a jam jar lid) or 15-20 mini scones (approx. the same size as a 10 pence piece… or 25 cents if you are US bound).

225g self raising flour
pinch of salt
25g caster sugar
150ml milk
55g butter
1 beaten egg to glaze
Plain or scalloped circle cutters

Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a flat baking tray or line with baking paper.

Mix together the flour and salt in a bowl. Then run in the butter to make crumb like pieces. Add the sugar and then the milk. Gently mix together using your clean hands.

Pop your dough onto a flour dusted surface and lightly knead. Roll or pat to around 1 inch thick (to make mini sized scones). Use a 48mm cutter to cut either plain or scallop edged scones. Place around 2 inches apart on your baking tray.

Lightly brush the scones with the beaten egg mixture and bake for 12-15 minutes until golden.

Strawberries & Cream Scone Cupcake

Leave to cool and when ready slice in half and fill with your home made strawberry preserve and vanilla whipped cream! Nestle these on top of your cupcakes and watch everyone gobble them up happily!

 

// 4 Comments

National Cupcake Week: Custard Tart Cupcake Recipe!

At Juniper Cakery there isn’t a dessert we don’t enjoy and the humble British custard tart is a sweet that really doesn’t last long in our office! Needless to say we couldn’t wait to experiment in the kitchen and whip up a batch of custard tart inspired cupcakes. Our take on this British classic is a lovely light vanilla bean cupcake filled with custard, frosted with creamy white chocolate and custard buttercream finished with a soft sprinkling of ground nutmeg! This dessert is perfect as a light afternoon sweet with a pot of fragrant Earl Grey tea and a splash of milk.

Custard Tart Cupcake

Custard Tart Cupcake

Vanilla Nutmeg Cupcake Recipe (Makes approx. 12)

226g self raising flour
226g caster sugar
226g butter
4 large eggs
1 teaspoon ground nutmeg
1 bourbon vanilla pod

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add the seeds inside your vanilla pod along with your nutmeg. Once half of the eggs are combined add the remaining and mix for about 5 minutes.

Separate the batter into each cupcake case until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 20/25 minutes.

Custard Tart Cupcake

Custard Buttercream Recipe

250g butter
250g icing sugar
1 bourbon vanilla pod
3 tablespoons custard powder
Ground nutmeg to dust
70g melted white chocolate buttons or callets

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix along with your custard powder. Finally, add the seeds from your vanilla pod to taste.

Custard Tart Cupcake

All you need to do now is frost your fragrant cupcakes with your custard buttercream and softly dust with a sprinkling of ground nutmeg! Enjoy!

 

// 2 Comments

National Cupcake Week: Banoffee Pie Cupcake Recipe!

Hurrah! National Cupcake Week has arrived in the UK (though if you’re abroad feel free to join in too)! To celebrate we’ll be sharing five delicious ‘Classic British Dessert’ recipes in cupcake form. Excited? We are too. Our first super tasty cupcake for you to re-create at home pays homage to the crowd pleasing Banoffee Pie. Our cupcake version is a fluffy and light vanilla bean cupcake filled with salted caramel sauce, swirled with creamy white chocolate and banana buttercream, drizzled with more salted caramel sauce and then finished with triple chocolate crisp balls. What a perfect way to begin the week!

Banoffee Pie Cupcake

Basic Vanilla Cupcake Recipe (Makes 12 Cupcakes)

4 free range eggs
226g self-raising flour
226g caster sugar
226g butter
1 bourbon vanilla pod

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Once half of the eggs are combined add the remaining mix along with the seeds inside your bourbon vanilla pod and mix for about 5 minutes.

Separate the batter into each cupcake case until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 20/25 minutes.

Once cooled core the centre of your cupcakes using a handy cupcake corer. Now begin making your delicious salted caramel sauce!

Banoffee Pie Cupcake

Salted Caramel Recipe

175g brown sugar
115ml single cream
60g butter (no low fat or margarine spread)
1 teaspoon of salt
1 teaspoon of vanilla extract

Add all your ingredients into a saucepan on medium heat. Whilst this cooks whisk your caramel mixture for up to 8 minutes until it thickens. Cook a little longer to thicken further. Finally, remove from your stove and leave to cool.

To add to your cored cupcakes simply use a teaspoon to add into the centre of your cakes! Store the rest of your salted caramel sauce in an airtight container and enjoy drizzled atop of sweets and desserts! This sauce should last for up to 4 days.

Ready to begin creating your banana buttercream?

Banoffee Pie Cupcake

Banana Buttercream Recipe

250g butter
400g icing sugar
6 - 12 drops of banana natural essence
70-100g white chocolate buttons or callets

Add half of the butter diced into pieces. Cream the butter in a mixer then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Melt your white chocolate buttons or callets in a bowl sat in hot water. Once melted add to your buttercream and gently mix. Finally, add the banana natural essence to taste.

Banoffee Pie Cupcake

Swirl your salted caramel filled cupcakes with your silky banana buttercream, drizzle with about a teaspoon of caramel sauce and topple with sprinkles. At last, you should had a batch of banoffee inspired cupcakes ready to enjoy!

 

// No Comments

Juniper Cakery on National Cupcake Week Website

National Cupcake Week

Juniper Cakery and The Happy Egg Co. partnership on National Cupcake Week website

Today we have been featured on National Cupcake Week”s website! Our partnership with The Happy Egg Co. has been acknowledged in their latest news alongside a photograph of our Earl Grey, Lemon and Bergamot cake. To read the article about our partnership with The Happy Egg Co. visit the National Cupcake Week’s blog and website.

 

×