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Cupcake Couture!
Lily Vanilli, renowned for her cupcake sculptures, has created two delicious festive cupcake recipes for you to try, Honey and Lavender Cup Cakes and Divine Dark Chocolate & Avocado Cupcakes. Here's how to recreate your very own Lily Vanilli couture cupcake creations with Tate & Lyle.
To find out more about the fairtrade sugar used in these recipes visit www.tasteandsmile-fairtrade.co.uk
Divine Dark Chocolate & Avocado Cupcakes
This deliciously unique frosting for Tate & Lyle uses a Divine Dark Chocolate cake base. The creamy ripe avocados and toasted walnut topping combined with the rich dark chocolate cake creates a gorgeous melt-in-the mouth taste. Avocado replaces butter in this cupcake’s frosting, making it a slightly healthier option.
For the cake mixture
2 x 100g Divine dark chocolate
200g unsalted butter, very soft
200g Tate & Lyle Fairtrade caster sugar
4 large free range eggs, at room temperature
100ml sour cream
200g self-raising flour
For the topping
2 cups very ripe avocado flesh (use the ripest you can find before the flesh has turned brown - cut out any brown bits)
1½ cups Tate & Lyle Fairtrade Icing Sugar
1½ tsp lemon juice
12-hole muffin tray lined with paper muffin cases
- Heat the oven to 180C/350F/Gas 4
- Break up the chocolate bars and melt gently. Remove the bowl from the heat and leave to cool. Put the butter and sugar into a food mixer and beat until light and creamy. Beat in the eggs one at a time, beating well after each addition
- Stir in the sour cream on low speed, followed by the flour and finally the melted chocolate, mixing gently until thoroughly combined. Spoon the mixture into the muffin cases and bake for 25mins until firm to the touch. Remove the muffins from the tin and leave to cool on a wire rack
- Meanwhile make the topping: Using a hand mixer, blend the avocado with the lemon juice until you achieve a smooth consistency, working out any lumps. Slowly blend in the sugar, increasing the speed of the mixer as you go (feel free to add more or less sugar to achieve a consistency & taste you like)
- Spread over the cooled cakes. Using a zester, create some dark chocolate shavings and sprinkle some onto the frosting and top with a cooled toasted walnut.
Honey and Lavender Cup Cakes
The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive.
Top these cupcakes with edible silver glitter for a gorgeous Christmas treat!
For the vanilla cupcakes
280 g plain flour, sifted
1 tsp baking powder
Pinch salt
113g unsalted butter, softened
205g Tate & Lyle fair-trade caster sugar
2 large eggs, at room temperature
4 floz whole milk
1/2 teaspoon good vanilla extract
For the frosting
Lily Vanilli Lavender Honey Icing:
50g soft butter
450g Tate & Lyle Fairtrade icing sugar (approx – depending on the consistency you want to achieve)
3fl oz lavender milk (see below)
1fl oz double cream
1 tsp honey
Flaked almonds, lavender and edible silver glitter to decorate
Method:
- Preheat oven to 180ºc
- Sift together flour, salt and baking powder in a small bowl.
- In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.
- Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.
- Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
- Bake for 20 mins or until a toothpick inserted into the centre comes out clean.
- Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
- Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins – until lightly browned - and allow to cool.
- Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
- Ice cupcakes and dust with a sprinkling of lavender buds, cooled toasted almonds and silver glitter.
To make the lavender milk:
Measure out around 1.5 times the milk your recipe requires (to allow for evaporation) and add lavender buds at a ratio of 2tbsp buds to 1 cup milk to a small pan. Heat ingredients to a scald stage (just before boiling), then turn off heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.
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