recipe

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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!

 

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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!

 

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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!

 

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Raspberry Ripple Sandcastle Cake with The Happy Egg Co. Eggs!

Visiting the seaside isn’t just a tradition enjoyed by people all over the UK, it’s what makes a summer for some people! With this in mind we created a novelty beach themed cake full of vanilla buttercream and raspberry jam to recreate classic raspberry ripple ice cream. This sandcastle cake is perfect for a nostalgic summertime treat so why not try our recipe below for themed parties and picnics at the beach!

Raspberry Ripple Sandcastle Castle Cake by Juniper Cakery

Raspberry Ripple Sandcastle Castle Cake by Juniper Cakery

Basic Cake Recipe (Makes two 8″ layers and two 6″ layers)

7-8 eggs by the happy egg co.
453g self-raising flour
453g caster sugar
453g butter

The Happy Egg Co. Eggs

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

Pour batter in the pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step four times for each circle layer or put an 8″ and a 6″ layer in at the same time.

Vanilla Buttercream Recipe

250g butter
400g icing sugar
2 bourbon vanilla pods
5 tablespoons of room temperature water

Add half of the of 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.

Easy Raspberry Jam Recipe

500g raspberries
1 lemon
500g jam sugar (should contain pectin)

Add raspberries and the juice of one lemon into a large saucepan. Mash the raspberries and leave to cook for 5 minutes until stewing a little.

Sieve your raspberry pulp. Use a wooden spoon to push the berries through if needed. Place your raspberry juice AND pulp back into the pan and gradually stir in the sugar.

Pour into clean jars, seal and leave to cool before using!

Edible ‘Sand’

600g digestive biscuits
Food processor

Place half of the digestive biscuits into the food processor. Blitz on full power for about five seconds. If the biscuits are sand-like tip them into a bowl, place the other half of the digestive biscuits in the processor and repeat.

Decorating this cake is fun and simple and there is no reason to worry about straight edges! Sandwich your layers together adding swirls of raspberry jam and vanilla buttercream. With the left over vanilla buttercream crumb coat each tier with a generous amount and any imperfections will only add to the authenticity of a sandcastle cake!

Once both tiers are covered begin applying your biscuit crumb ‘sand’. Have fun with this by throwing it, patting it, smoothing it until the cake is fully covered and appropriately sandcastle- like!

Finally, to add a burst of colour, why not make some pinwheels as pictured above? Or even seaside flags or chocolate seashells and seahorses!

Raspberry Ripple Sandcastle Castle Cake by Juniper Cakery

 

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Chocolate Cookies and Cream Cake!

We love Cookies ‘N’ Cream! It’s got everything your taste buds need for a fun filled party… chocolate… cookie crumble… whipped buttercream… and the finest vanilla pod seeds! This weekend we created a lovely Cookies ‘N’ Cream cake. It went down a treat to say the least. Why not give our recipe below a try for a delicious delight fit for any party?

Chocolate Cookies and Cream Cake

Chocolate Cookies and Cream Cake

Chocolate Cookies and Cream Cake

Basic Chocolate Cake Recipe (makes approx. 3 x 9″ layers)

453g self-raising flour
453g butter
453g caster sugar
8-10 heaped tablespoons of cocoa powder (depending on brand)
10 eggs
1 vanilla bourbon pod

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the flour, vanilla bourbon pod seeds, cocoa powder and then the eggs.

Step three: Fill your 9″ cake pans 1/4 full.

Step four: Bake for around 30-45 minutes or until done.

Chocolate Cookies and Cream Cake

Cookies ‘n’ Cream Buttercream

750g butter
800-950g icing sugar
3 vanilla bourbon pods
Cookies ‘n’ Cream Crunch Sprinkles by Wilton
Chocolate cigarillos
Large broken cookie pieces

Step one: Cut your butter into small cubes and cream your butter until soft.

Step two: Gradually add icing sugar until a good consistency.

Step three: Add the seeds from your 3 vanilla bourbon pods along with around 3 heaped teaspoons of Cookies ‘n’ Cream Crunch Sprinkles by Wilton. Mix well. TIP: Add your Cookies ‘n’ Cream Crunch Sprinkles by Wilton at the last possible moment to avoid getting a grey buttercream. You want lovely flecks of cookie in your frosting!

Step four: Put together your layers by filled with your delicious cookies and cream buttercream.

Step five: Smother your sandwiched chocolate cake with the remaining cookies and cream buttercream and decorate with your chocolate cigarillos.

Step six: To finish topple lots of broken cookie pieces on top of your cake and… enjoy!

Chocolate Cookies and Cream Cake

 

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Recipe: White Chocolate Cupcakes!

Here is a cupcake recipe for all the white chocolate lovers out there! This cupcake is a lovely creamy, soft and smooth white chocolate crammed delight. It’s perfect for the chilliness of the coming months, but if you want something with a bit of bite why not throw in some lemon extract into the batter with a handful of blueberries, raspberries or blackberries. Either way this is a wonderful cupcake for a well deserved treat!

Recipe: Triple White Chocolate Cupcakes

Recipe: Triple White Chocolate Cupcakes

Vanilla and White Chocolate cupcakes (makes approximately 12)

226g self raising flour
226g butter
226g caster sugar
4 eggs
1 Bourbon Vanilla Pod
2 handfuls of white chocolate chips or buttons

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the seeds from the inside of your vanilla pod, flour and then the eggs.

Step three: Set out twelve cupcake cases in your pan and fill each case 2/3 full. Tumble some white chocolate chips/buttons into your batter.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.

Recipe: Triple White Chocolate Cupcakes

White Chocolate Buttercream

We make our buttercream using our own intuition. We’ve tried countless recipes; all of which failed to pass our test (and stability) tests. It’s best that you begin to develop and ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…

250g butter
250-350g icing sugar
100g of white chocolate chips/buttons
1 Bourbon Vanilla Pod
Extra white chocolate chips/buttons to decorate
855 piping tip/nozzle
Piping bags

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency and add the seeds from a vanilla pod..

Step two: Melt 100g of white chocolate buttons and once partially cooled add to your buttercream. Mix well. Add a little extra icing sugar if needed.

Step three: Fill a piping bag fitted with an 855 piping tip/nozzle (this tip/nozzle creates lovely ruffled buttercream) with your white chocolate buttercream.

Step four: Now you can pipe lots of generous and tasty swirls of buttercream on top of your cupcakes once they have cooled down and topple some tasty white chocolate chips/buttons on top!

Recipe: Triple White Chocolate Cupcakes

 

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Recipe: Raspberry and Bergamot Cupcakes!

Bergamot has a wonderfully soft floral and citrus taste which pairs perfectly with tart flavours. For this cupcake recipe we teamed it with tangy raspberries baked inside. Another great thing about baking with bergamot extract is the smell; be prepared for a lovely earl grey tea scent travelling through your home when you have these cupcakes in the oven! Why not follow our recipe below for a batch of cupcakes perfect for an afternoon treat.

Recipe: Raspberry, Bergamot and Vanilla Cupcakes

Recipe: Raspberry and Bergamot Cupcakes

Recipe: Raspberry, Bergamot and Vanilla Cupcakes

Recipe: Raspberry, Bergamot and Vanilla Cupcakes

Makes approximately 12 cupcakes

Raspberry cupcakes recipe

226g self raising flour
226g butter
226g caster sugar
4 eggs
3 raspberries per cupcake

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the flour and then the eggs.

Step three: Set out twelve cupcake cases in your pan and fill each case 2/3 full. Push your raspberries into each cupcake case full of batter.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.

Recipe: Raspberry, Bergamot and Vanilla Cupcakes

Bergamot Buttercream recipe

We make our buttercream using our own intuition. We’ve tried countless recipes; all of which failed to pass our taste and stability tests. It’s best that you begin to develop an ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…

250g butter
250-350g icing sugar
1 teaspoon Bergamot Extract
Raspberries to decorate (we dampened ours and rolled them in caster sugar)
808 piping tip/nozzle
Piping bags

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add the 1 teaspoon Bergamot Extract and mix well.

Step three: Fit a piping bag with 808 piping tip/nozzle and fill with your vanilla buttercream.

Step four: Now you can pipe lots of generous and tasty swirls of buttercream on top of your cupcakes once they have cooled down and finish with a lovely fresh raspberry!

Recipe: Raspberry, Bergamot and Vanilla Cupcakes

Recipe: Raspberry and Bergamot Cupcakes

 

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Recipe: Honey Whiskey Cupcakes!

These honey whiskey cupcakes are the perfect boozy treat exclusively for grown ups! They’re a little more rustic than the trend for cocktail infused cupcakes and the rich, deep flavour of the honey adds a great sweetness to the buttercream. By adding bourbon vanilla pod seeds in your buttercream with a splash (or several) of Tennessee honey whiskey you’ll get a lovely creamy taste too. Follow our recipe below for some indulgent treats!

Honey Whiskey Cupcakes

Honey Whiskey Cupcakes

Vanilla Cupcake Recipe (makes approximately 12 cupcakes)

226g self-raising flour
226g butter
226g caster sugar
1 Bourbon vanilla pod
4 eggs
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with the sugar and once well mixed add the eggs then gradually add the flour and seeds from your vanilla pod.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.

Tennessee Honey Whiskey Buttercream

250g butter
300g – 400g icing sugar
50-75ml of Tennessee Honey Whiskey by Jack Daniels
Honey Gold Gel Food Colour Paste by Sugarflair
Piping bags
808 piping tip

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add the honey whiskey to taste. Colour with a little Honey Gold Gel Food Colour Paste by Sugarflair.

Step three: Fit a piping bag with a 808 piping tip (to get a lovely smooth-look buttercream like our cupcake). Fill your piping bag with your buttercream.

Step four: Pipe some generous swirls atop your cupcakes. We pipe our cupcakes from the centre and around whilst cutting in on top.

Honey Whiskey Cupcakes

 

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Recipe: Fizzy Pink Lemonade Cupcake!

Summer is nearly over, so why not enjoy what is left of the sunny months with our recipe for Fizzy Pink Lemonade cupcakes! These will be a definite hit with both kids and grown ups at parties and barbecues. The soft lemon cake paired with the tangy lemon and pink grapefruit buttercream is fruity, sweet, refreshing and a wonderful summer inspired treat!

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

Basic Lemon Cupcake Recipe (makes approximately 12 cupcakes)

226g self-raising flour
226g butter
226g caster sugar
6-12 drops Lemon Extract
4 eggs
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in lemon extract, flour and then the eggs.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.

Pink Lemonade Buttercream

250g butter
250g – 350g icing sugar
6-12 drops of Lemon Extract
6-12 Pink Grapefuit Essence
Pink Food Gel Paste by Squires Kitchen
Piping bags
858 piping tip
Lemon Sherbet Crystals
Retro Paper Straw

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add lemon extract and your pink grapefuit essence to taste. Colour with pink food gel. Mix in some tangy lemon sherbet crystals for a hit of fizz.

Step three: Fit a piping bag with a 858 piping tip (to get a lovely traditional buttercream ruffle like our cupcake). Fill your piping bag with your buttercream.

Step four: Pipe some generous swirls atop your cupcakes, gently top with lemon sherbet crystals and add press half a retro paper straw into your buttercream!

Pink Lemonade Cupcakes

 

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Recipe: Cookies ‘n’ Cream Cupcakes!

Cookies ‘N’ Cream is our favourite flavour! It’s a soft chocolate cake swirled with a cookie and bourbon vanilla pod infused buttercream then finished with more crunchy cookie crumbles! Sound good? If so then why not give our recipe below a try and enjoy them yourself!

Recipe: Cookies and Cream Cupcakes

Basic Chocolate Cupcake Recipe (makes approx. 12)

226g self-raising flour
226g butter
226g caster sugar
4-5 heaped tablespoons of cocoa powder (depending on brand)
4-5 eggs
60ml canola or rapeseed oil
1 vanilla bourbon pod
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the flour, vanilla bourbon pod seeds, cocoa powder, oil and then the eggs.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes then leave to cool on a counter. Remember to try not to eat them!

Recipe: Cookies and Cream Cupcakes

Cookies ‘n’ Cream Buttercream

250g butter
250-350g icing sugar
3 vanilla bourbon pods
Piping bags
868 piping tip 
Cookies ‘n’ Cream Crunch Sprinkles by Wilton

Step one: Cut your butter into small cubes and cream your butter until soft.

Step two: Gradually add icing sugar until a good consistency.

Step three: Add the seeds from your 3 vanilla bourbon pods along with around 3 heaped teaspoons of Cookies ‘n’ Cream Crunch Sprinkles by Wilton. Mix well. TIP: Add your Cookies ‘n’ Cream Crunch Sprinkles by Wilton at the last possible moment to avoid getting a grey buttercream. You want lovely flecks of cookie in your frosting!

Step four: Scoop your delicious buttercream into a piping bag fitted with an 868 piping tip (if you’d like to create the linear swirl we’ve piped). Pipe a generous swirl of frosting atop your cupcakes and sprinkle with Cookies ‘n’ Cream Crunch Sprinkles by Wilton!

Recipe: Cookies and Cream Cupcakes

These cupcakes are an instant crowd pleaser. By adding real and good quality vanilla bourbon pods to your cookies ‘n’ cream buttercream you get a gorgeous ice cream-like flavour to your frosting. Once these cupcakes are ready to eat save yourself a few because they will suddenly disappear!

 

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