Tag: gordon ramsay cupcakes

Santa cupcakes

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Put a smile one everyone’s face by making these cute Santa cupcakes. A simple cupcake topped with an easy-to-make fondant topper, these cakes are perfect for Christmas parties, buffets or as a special food gift

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You could add cranberries or cinnamon to the sponge to give them an extra Christmassy flavour

Ingredients

For the cakes:

  • 150g self-raising flour
  • 150g butter/stork (room temperature)
  • 3 medium eggs (room temperature)
  • 150g sugar
  • 1tsp vanilla extract
  • 30ml milk (room temperature)

For the buttercream:

  • 100g unsalted butter
  • 200g icing sugar
  • 1tsp vanilla extract
  • 1tbsp milk (to loosen, if necessary)

For the Santa toppers:

  • 600g white fondant
  • Gum Tragacanth (optional – to make the fondant more pliable)
  • Black sugar pearls for the eyes
  • Tangerine food colour for the skin tone
  • Red food colour for the hat
  • Dusky pink petal dust for dusting the cheeks (optional)

You will also need:

  • Circle cookie cutters sized: doubled-sided 68mm for the face, 2cm and a 3cm oval cutter for the nose
  • Scissors
  • Palette knife
  • Small paint brush

Method

  1. The night before you make these topper add ½ teaspoon of gum tragacanth (if using) to 150g of white fondant and knead for 5 minutes. Wrap in cling film and store in an air tight food bag or container.
  2. Preheat your oven to 160°C/320°F/Gas Mark 3.
  3. Line the baking tray with cases
  4. Beat the sugar and butter/stork with the vanilla essence until light and fluffy.
  5. Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
  6. Divide the batter between the 12 cases and bake for 20-25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack
  7. To make the buttercream, put all the ingredients into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.
  8. When the cakes are cool, spread the buttercream onto the tops, making sure you don’t ice up to the papers or the icing will squish out the sides of the fondant.
  9. To make the toppers colour 350g of white fondant skin tone with a touch of tangerine food colour. Colour 100g of white fondant red.
  10. Draw a Santa beard on a piece of paper and cut out with the scissors. Roll the white fondant out to 1/8 inch thick and place the template onto the fondant and cut around with a sharp knife. Place the beards on a piece of greaseproof paper to dry until you need them.
  11. Roll the skintone fondant out to 1/8 inch thick and cut 12x 68mm circles and place them on to the tops of the cupcakes, smoothing the edges with your fingers.
  12. With a brush of water stick the beards to the bottom of Santa’s face and, using the edge of the 68mm circle cutter, carve a smile onto the face.
  13. Using the leftover skintone fondant, cut 12x 3cm oval shapes for the nose and stick on with a brush of water.
  14. With a dot of water, push two black sugar pearls into the fondant for the eyes.
  15. Roll the red fondant out to 1/8inch thick and, using the 68mm circle cutter, cut a circle, then cut into the circle again so you have a quarter circle for the hat. Stick onto the head with a brush of water.
  16. To make the fur for the hat, roll the leftover white fondant out to 1/8inch thick and, using the scalloped side of the cutter, cut a scalloped circle and then use the plain side to cut a section off. Stick onto the hats with a brush of water.
  17. Using the leftover red fondant, cut 12x small thin triangles and stick with a brush of water onto the hat.
  18. Roll the leftover white fondant out and cut 12x 2cm circles for the bobbles and stick onto the hat with a brush of water.
  19. Dust the cheeks and nose with dusky pink petal dust to give a cold look.

By Victoria Threader
Victoria Threader on Google+

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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15 Halloween cupcakes

It’s that time of year again when you get to show off your spooky, gruesome cupcake recipes that are sure to impress all the kids and their parents – you guessed it, it’s time for Halloween recipes!

Cupcakes are the perfect choice for any celebratory occasion and can be easily transformed to make scary, yet delicious treats that will complete any Halloween party or gathering. Whether you want to create quirky pumpkins or spooky spiders this Halloween, we’ve got some great recipes to choose from.

We’ve rounded up our top 15 Halloween cupcake recipes (it was a tough job) and popped them all in one place for you. Our favourites include a range of both simple and challenging recipes – which ones will you choose to make this year?

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With all these scary cupcakes to choose from, you’ll be spoilt for choice this Halloween! Get baking now in time for the big day.

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Spooky Spider Cupcakes

Spooked at the thought of all the Halloween temptations we are about to experience at the scariest season of the year?

Well you need not fear – these Spooky Spider Cupcakes are lighter on the waistline, and are sure to be all the fright at your next Halloween party.

The cupcakes themselves are made with just THREE ingredients: boxed cake mix, canned pumpkin and WATER! The topping is a chocolate glaze, just a smear – just enough to help the sprinkles and eyeballs adhere to the cupcake.

And the verdict in my house, everyone thought they were SPOOK-tacular!

If you follow my Facebook Fan Page[1] and suddenly stopped seeing my posts, here’s why: Facebook made changes to get people to pay to promote their posts.

Easy fix, to continue seeing my recipes on Facebook, go to the top of my fan page and under “Liked” click “Add
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Spooky Spider Cupcakes
gordon-ramsay-recipe.com
Servings: 18 Size: 1 cupcake Old Points: 3 pts • Points+: 4*
Calories: 139.5 • Fat: 3.5 g • Carb: 26 g • Fiber: 2 g • Protein: 1.5 g • Sugar: 17 g
Sodium: 291 mg

Ingredients:

  • 16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
  • 3/4 cup + 2 tbsp canned 100% pure pumpkin
  • 3/4 + 2 tbsp cup water

For the glaze:

  • 1/2 cup + 2 tbsp confectioners’ sugar
  • 4 tsp unsweetened cocoa powder
  • 1 tbsp 1% milk, plus 1 tsp if needed
  • 1/4 tsp vanilla extract
  • pinch of salt

For the toppings:

  • 6 tbsp chocolate sprinkles
  • black string licorice, cut into 2 inch strips (Wilton)
  • Wilton eyeball candy

Directions:

Preheat oven to 350°. Line a cupcake tin with 18 cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you’ll have to adjust the other ingredients)

Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.

Place sprinkles in a bowl.

Using
a spatula or butter knife, spread just under 1 tsp of the glaze over
the cupcake, then quickly dip into the bowl of sprinkles. Quickly add
eyes before glaze dries.

To add legs, poke holes with a bamboo stick, then insert. Can be made the night before. Makes 18.

*Nutritional info includes everything except eyes and legs.

References

  1. ^ Facebook Fan Page (www.facebook.com)

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