BBC Children in Need cupcakes

Name: BBC Children in Need cupcakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 350 grams plain flour; 85 grams golden caster sugar; 85 grams light muscovado sugar; 1 Tbsp baking powder; 1 small zest 2 lemons or oranges; 2 eggs; 284 milliliters carton soured cream; 1 teaspoon vanilla extract; 100 grams butter, melted

BBC Children in Need cupcakes is an American side dish. This recipe makes 12 servings with 278 calories, 5g of protein, and 12g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, golden caster sugar, lemon zest, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. If you like this recipe, you might also like recipes such as Vanilla Bean Coconut Flour Cupcakes and Teaching Children About Kindness, BBC Drink, and BBC Frozen Drink | Bailey’s Banana Colada.

Instructions

Heat oven to 200C/fan 180C/ gas

Equipment you will use

Oven

Line a 12-hole muffin tin with paper cases.

Equipment you will use

Muffin Tray

Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but dont overbeat. Spoon into cases.

Ingredients you will need

Baking Powder

Vanilla

Butter

Cream

All Purpose Flour

Egg

Equipment you will use

Bowl

Bake for 25 mins. Leave to cool in the tin for 5 mins, then turn out and leave to cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

For the caramel springs design by Jean-Christophe Novelli. Gently heat 175g caster sugar and 1 tbsp liquid glucose in a heavy-based pan to form a caramel.

Ingredients you will need

Caster Sugar

Caramel

Glucose Syrup

Equipment you will use

Frying Pan

Pour a small puddle onto oiled greaseproof paper. When cold, roughly crush. Cool the rest until caramel falls in long threads from a spoon, then twirl threads round an oiled knifesharpening steel and slide off to make springs. If the caramel gets too hard, gently reheat. Using a fork, dip 36 hazelnuts in caramel. Cool on baking parchment. Lightly whip 170ml double cream and fold in some crushed caramel.

Ingredients you will need

Double Cream

Hazelnuts

Caramel

Dip

Cut circles from centre of each cake, and cut in half. Fill the centres with the cream, stick in the halved circles, dust with icing sugar and top with nuts and caramel springs.

Ingredients you will need

Powdered Sugar

Caramel

Cream

Nuts

For the peanut butter & jelly popcorn design by Marcus Wareing. Softly whip 170ml double cream with 1 tbsp icing sugar, then stir in 1 tbsp peanut butter.

Ingredients you will need

Peanut Butter

Double Cream

Powdered Sugar

Popcorn

Jelly

Heat 150ml double cream and 4 tsp caster sugar just to boiling, take off the heat and stir in 85g finely chopped dark chocolate and 1 tbsp boiling water. Slice off cake tops.

Ingredients you will need

Dark Chocolate

Caster Sugar

Double Cream

Water

Cut small hollows from the peaks, then coat tops with chocolate icing. Spoon raspberry jam and the peanut butter cream into the hollows and spread both over the bases. Replace the lids and top with shop-bought caramel popcorn.

Ingredients you will need

Caramel Popcorn

Peanut Butter

Raspberry Jam

Chocolate

Spread

Cream

Icing

For the chefs hat design by Michel Roux Jnr. Melt 175g dark chocolate. Draw hat outlines onto baking parchment, then pipe over lines with chocolate.

Ingredients you will need

Dark Chocolate

Chocolate

Spread more chocolate in to fill the outline. Leave to set. Melt 100g white chocolate, then use a small writing nozzle to pipe decoration and chef onto hats.

Ingredients you will need

White Chocolate