Cupcake challenge recipes!

[Anonymous]

Dr. Oetker are running another Cupcake Challenge again this year and have passed on some recipes you might like to give a go….

Chocolate Fudge Cupcakes
Ingredients:
75g Dr. Oetker extra dark Fine Cooks chocolate, roughly chopped
125g plain flour
½ tsp Dr. Oetker Baking Powder
½ tsp Dr. Oetker Bicarbonate of Soda
Pinch of salt
100g unsalted butter, softened
250g caster sugar
3 medium eggs
1 tsp Dr. Oetker Natural Vanilla Extract
125g soured cream
100ml water

To decorate:
Dr. Oetker Easy Swirl Cupcake Chocolate Icing
2 packs of Dr. Oetker Fudge Chunks

Method:
1. Preheat the oven to 180ºC. Place the chocolate in a heatproof bowl and then place over a pan of simmering water. Ensure the water is not touching the base of the bowl.
2. Melt the chocolate, stirring frequently. Remove from the heat and allow to cool slightly.
3. Combine the flour, baking powder, bicarbonate of soda and salt, and sieve together to make the flour mix.
4. Separately, beat together the sugar and butter in a large bowl.
5. Gradually add the eggs to the mixture, adding a spoonful of flour mixture with each egg to avoid curdling.
6. Mix in the melted chocolate, vanilla extract, soured cream and water until combined. Add the remaining flour and mix well.
7. Spoon into cupcake cases and bake in oven for 25 minutes.
8. Remove the cupcakes from ovenand allow to cool in the baking tray, then remove from tray and cool completely on a wire rack.
9. Pipe on the Dr. Oetker Designer Chocolate Icing using the nozzles provided and then sprinkle with Dr. Oetker Fudge Chunks.

Easy Swirl Cupcakes (Makes: 12)
Ingredients:
12 Dr. Oetker Cupcake Cases (Pink and Blue varieties)
165g (6oz) baking margarine, softened
165g (6oz) caster sugar
3 medium eggs, beaten
5ml (1 tsp) Dr. Oetker Natural Vanilla Extract
165g (6oz) plain flour
12.5ml (2.5 tsps) Dr. Oetker Baking Powder
To Decorate:
Dr. Oetker Vanilla Flavour and Chocolate Flavour Easy Swirl Cupcake Icings
Dr. Oetker Sugar Butterflies, Soft Shimmer Pearls, Wafer Daisies, Soft Silver Pearls and Soft Gold Pearls

Method:
1. Preheat the oven to 180°C (160°C fan oven, 350 F, gas 4). Line a deep cupcake tin with pink and blue cupcake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture.

2. Gradually whisk in the eggs and vanilla extract then sift the flour and baking powder on top. Using a large metal spoon, carefully fold the dry ingredients into the creamed mixture.

3. Spoon mixture into 12 cake cases and bake on the middle shelf in the oven for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

4. Use the Dr. Oetker Vanilla Flavour Easy Swirl Cupcake Icing to decorate the cupcakes in the pink cases with gorgeous iced swirls. Hold the can at a downward horizontal angle to the cupcake, place your finger towards the tip of the nozzle and push firmly down to start the flow of the icing. Use the Chocolate Flavour Easy Swirl to decorate the cakes in the blue cases in the same way.

5. Finish by sprinkling Dr. Oetker decorations over the icing, serve and enjoy!

Hot Chocolate Cupcakes (Makes: 20)
Ingredients:
65g (2½ oz) cocoa powder + extra to dust?
115g (4 oz) butter, softened?
300g (10 oz) caster sugar?
2 medium eggs, beaten?
165g (5½ oz) plain flour ?
15ml (1 tbsp) Dr. Oetker Baking Powder

To Decorate:
2 egg whites
200g (7 oz) caster sugar?
15ml (1tbsp) Dr. Oetker Liquid Glucose?
5ml (1 tsp) Dr. Oetker Vanilla Extract?
Dr. Oetker Mini Mini Marshmallows to decorate

Method:
1. Preheat the oven to 180°C (160°C fan oven, 350°F, gas 4). Line 20 cup cake tins with cake papers. Sift the cocoa into a bowl and gradually whisk in 225 ml (8 fl.oz) cold water. Set aside.
2. In a large mixing bowl, beat the butter with the sugar until well blended.
3. Whisk in the eggs, then sift the flour and baking powder on top. Using a large metal spoon, carefully fold the flour into the cake batter along with the liquid cocoa mixture.
4. Spoon into the cake cases to three quarter fill them and bake on the middle shelf in the oven for about 25 minutes until risen just above the top of the cases and just firm to the touch. Transfer to a wire rack to cool.
5. Put the caster sugar into a heatproof bowl. Add the liquid glucose and the 2 egg whites. Whisk for 1 minute until well blended.
6. Place the bowl above a saucepan of gently simmering water and whisk for 2-3 minutes until thick. Add 50ml (2fl.oz) warm water and continue to whisk for a further 3-4 minutes until glossy, thick and peaking like a stiff meringue.
7. Remove from the heat and whisk in the vanilla. Spoon into a piping bag fitted with a 5mm/ 1/4inch plain nozzle and pipe a neat mound of frosting on top to resemble frothy milk or whipped cream on a cup of hot chocolate. Dust lightly with cocoa powder and decorate with mini marshmallows.

Mint Choc Chip Cupcakes (Makes: 10)

Ingredients:?
115g (4 oz) baking margarine, softened?
115g (4 oz) light brown sugar?
2.5ml (½ tsp) Dr Oetker Vanilla Extract?
2 medium eggs, beaten?
100g (3½ oz) plain flour?
15g (½ oz) cocoa powder?
7.5ml (1½ tsp) baking powder?
50g (2 oz) Dr. Oetker Milk Chocolate Chips

For the icing:
100g (3½ oz) unsalted butter, softened?
165g (5½ oz) icing sugar ?
25g(1 oz) cocoa powder?
3.75-5ml (3/4-1tsp) Dr. Oetker Peppermint Extract?
Dr. Oetker Polka Dots to decorate

Method?
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line 10 cupcake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.
2. Gradually whisk in the eggs, then sift the flour, cocoa and baking powder. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredients into the mixture.
3. Spoon into the cake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
4. For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth, creamy icing. Add peppermint extract to taste.
5. Transfer to a piping bag fitted with a 1cm (½ inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with polka dots before serving.

Mocha Choca Cupcakes Makes: 10

Ingredients:?
115g (4oz) baking margarine, softened?
115g (4oz) caster sugar?
2 medium eggs, beaten?
100g (3½ oz) plain flour?
15g (½ oz) cocoa powder?
7.5ml (1½ tsp) baking powder?
65g (2½ oz) chocolate spread, softened

To Decorate:?
100g (3½ oz) unsalted butter, softened?
15ml (1 tbsp) coffee and chicory essence?
190g (6½ oz) icing sugar ?
Chocolate shapes to decorate

?Method:?
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line 10 cupcake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy-light in texture.
2. Gradually whisk in the eggs, then sift the flour, cocoa and baking powder. Using a large metal spoon, carefully fold the dry ingredients into the mixture.
3. Spoon a teaspoon of the mixture into the cake cases, and make a slight indent in the mixture. Spoon a little chocolate spread on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
4. For the icing, place the butter in a bowl with the coffee essence and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing.
5. Transfer to a piping bag fitted with a 1cm (½inch) star nozzle and pipe a generous swirl on top of each cake. Decorate with chocolate shapes before serving.

Chocolate Peppermint Cream Cupcakes Makes: 10

Ingredients:
115g (4 oz) baking margarine, softened?
115g (4 oz) light brown sugar?
2.5ml (½ tsp) Dr Oetker Vanilla Extract?
2 medium eggs, beaten?
100g (3½ oz) plain flour?
15g (½ oz) cocoa powder?
7.5ml (1½ tsp) baking powder?
50g (2 oz) Dr Oetker White Chocolate Chips

To Decorate:?
150g (5 oz) icing sugar ?
5ml (1tsp) Dr Oetker Peppermint Essence?
Dr Oetker Chocolate Strands to decorate

Method:?
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line 10 cupcake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.
2. Gradually whisk in the eggs, then sift the flour, cocoa and baking powder. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredientsinto the mixture.
3. Spoon into the cake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
4. For the icing, sift the icing sugar into a mixing bowl and add the peppermint essence and 20-25ml (4-5tsp) warm water to make a smooth, spreadable icing.
5. Spread the icing thickly over each cup cake and sprinkle with chocolate strands before the icing begins to set. Allow the icing to set for a few minutes before serving.

Raspberry Rose Cupcakes Makes 12 cupcakes

Ingredients:
12 Dr. Oetker White Baking Cases?
115g (4oz) baking margarine, softened?
115g (4oz) caster sugar?
2 medium eggs, beaten?
115g (4oz) plain flour?
7.5ml (1 1/2 tsp) baking powder?
65g (2 1/2oz) raspberry jam

For the icing:?
100g (3 1/2oz) unsalted butter, softened?
190g (6 1/2oz) icing sugar ?
1 tsp essence of pure rose water?
Dr. Oetker Sugar Butterflies to decorate

Method:?
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line 12 cupcake tins with white paper cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture.
2. Gradually whisk in the eggs, then sift the flour and baking powder. Using a large metal spoon, carefully fold the dry ingredients into the mixture.
3. Spoon a teaspoon of the mixture into the cake cases, and make a slight indent in the mixture. Spoon a little jam on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
4. For the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Add rose water to taste.
5. Transfer to a piping bag fitted with a 1cm (1/2inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with sugar butterflies before serving.

To be in with a chance to win a trip to New York with the Cupcake challenged, simply upload a photo of your most imaginative cupcake decorated with a Dr. Oetker baking decoration and you could be in with a chance to win!

To enter the Cupcake challenge go to: http://www.cupcakechallenge.ie/index.php

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