Remembrance Day poppy cupcakes recipe
To mark Remembrance Day in support of the Royal British Legion, Tom’s Kitchen created this recipe for poppy cupcakes: a red velvet sponge topped with a stunning sugar-crafted poppy.
Ingredients
- 60 g unsalted butter
- 150 g caster sugar
- 1 egg
- 20 g cocoa powder
- 40 ml red food colouring
- 0.5 tsp vanilla extract
- 120 ml buttermilk
- 150 g plain flour
- 0.5 tsp bicarbonate of soda
- 1.5 tsp cider vinegar
- 300 g icing sugar, sifted
- 20 g unsalted butter
- 125 g cream cheese, cold
- 1 pack red and black fondant
- 1 poppy mould
- 2.1 oz unsalted butter
- 5.3 oz caster sugar
- 1 egg
- 0.7 oz cocoa powder
- 1.4 fl oz red food colouring
- 0.5 tsp vanilla extract
- 4.2 fl oz buttermilk
- 5.3 oz plain flour
- 0.5 tsp bicarbonate of soda
- 1.5 tsp cider vinegar
- 10.6 oz icing sugar, sifted
- 0.7 oz unsalted butter
- 4.4 oz cream cheese, cold
- 1 pack red and black fondant
- 1 poppy mould
- 2.1 oz unsalted butter
- 5.3 oz caster sugar
- 1 egg
- 0.7 oz cocoa powder
- 0.2 cup red food coloring
- 0.5 tsp vanilla extract
- 0.5 cup buttermilk
- 5.3 oz plain flour
- 0.5 tsp bicarbonate of soda
- 1.5 tsp cider vinegar
- 10.6 oz powdered sugar, sifted
- 0.7 oz unsalted butter
- 4.4 oz cream cheese, cold
- 1 pack red and black fondant
- 1 poppy mould
Details
- Cuisine: Baking
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven to 170°C/325°F/gas mark 3.
- Mix the butter and sugar on medium speed until light and fluffy. Then turn the mixer to high and slowly add the egg and beat until everything is combined.
- In a separate bowl, mix the cocoa powder, red food colouring and vanilla extract to make a thick paste. Add to the butter, sugar and egg mixture and mix thoroughly until evenly combined. Turn the mixer down to slow and slowly pour in half the buttermilk.
- Beat until well mixed, add half the flour and then beat until everything is combined. Repeat this process until all the buttermilk and flour have been added. Turn the mixer up to high and beat until you have a smooth, even mixture.
- Turn the mixer down to slow and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
- Spoon the mixture into the paper cases in a cupcake tray and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- Meanwhile, make the frosting by mixing the icing sugar, butter, cream cheese and vanilla essence. Continue beating until the frosting is light and fluffy.
- To make the poppy, use the red and black fondant and shape into a poppy. You can use a stencil found online and add poppy seeds if you have some to hand.
- When the cupcakes are cold, spoon the frosting on top, then add the poppy on top.
From 30 October to 10 November, Tom’s Kitchen will selling Poppy Cupcakes from the delis in Canary Wharf, St Katharine Docks and Birmingham. With every cupcake sold, Tom’s Kitchen will donate 50p to the charity that provides lifelong support for the armed forces community, serving men and women, veterans and their families.
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