Sunday, January 29, 2012

Double Dose of Cupcakes-SC#6 & #7

Tonight there is an all new Cupcake Wars on!!! And it's about the show I Love Lucy!!  I DO love Lucy!! And that show.  Can you tell?



So naturally, since I consider myself a baker and all, I made some cupcakes.  Who doesn't always crave whatever food they see while watching a show on the Food Network?  My point exactly.  So I first made Chocolate Orange Cupcakes, and then proceeded to make Warm Strawberry Cupcakes.  They were making cinnamon cupcakes on the show for one of the rounds, but there wasn't a recipe for that in Scrumptious Cupcakes so I was out of luck.  But on the bright side, I knocked out two recipes today!!  But my kitchen was full of dirty dishes!



A few notes for the Chocolate & Orange Cupcakes;


  • Make sure the chocolate you use for the topping is sweetened!! Mine was not so that's why my frosting isn't as shiny as it's supposed to be.
Notes for the Warm Strawberry Cupcakes Baked in a Teacup;

  • Use homemade preserves, it make a huge difference in the taste.
  • You can also use ramekins instead of teacups, but use a tad more preserves in the bottom. 
Chocolate & Orange Cupcakes
makes 16


1/2 cup butter, softened
generous1/2 cup superfine sugar
finely grated rind and juice of 1/2 orange
2 eggs, lightly beaten
generous 3/4 cup self-rising flour
1 oz dark chocolate, grated
thin strips of candied orange peel, to decorate (I used freshly grated orange peel because I didn't have                 time to candy it)

Preheat the oven to 350 degrees.  Line two muffin tins with 16 paper liners.

Put the butter, sugar, and orange rind in a bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift in the flour and fold gently into the mixture with the orange juice and the grated chocolate.  Spoon into the paper liners.

Bake for 20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack and let cool.


4 oz dark chocolate, broken into pieces
2 Tbsp of unsalted butter
1 Tbsp dark corn syrup

To make the frosting, break the chocolate into a heatproof bowl and add the butter and syrup.  Set the bowl over a saucepan of simmering water until melted.  Remove from the heat and stir until smooth.  Spread over cupcakes and decorate each with a few strips of orange peel.  Let set.


Enjoy! (Like I did hehe)


Warm Strawberry Cupcakes Baked in a Teacup
makes 6


1/2 cup butter, softened, plus extra for greasing
1/4 cup strawberry preserve
generous 1/2 cup superfine sugar
2 eggs, lightly beaten
1 tsp vanilla extract
generous 3/4 cup self-rising flour
6 whole strawberries for decorating
confectioners' sugar for dusting

Preheat the oven to 350 degrees.  GRease six ovenproof dishes with butter.  Spoon 2 teaspoons of the strawberry preserve into the bottom of each teacup.

Place the butter and sugar in a large bowl and beat together until light and fluffy.  Gradually add the eggs, beating well after each addition, then add vanilla extract.  Sift the flour and fold into the batter.  Spoon the batter into the teacups.


Stand the cups in a roasting pan, then pour enough hot water to come up 1/3 the sides of the cups.  Bake for 40 minutes, or until well risen and springy to the touch.  If over browning, cover the cupcakes with tin foil.  Let cool for 2-3 minutes, then carefully lift from pan and place on saucers.

Top each cupcake with a strawberry, then dust with sugar and serve warm.

Enjoy!





Recipe courtesy of Parragon Books Ltd.