Wedding cupcakes

This weekend I had the honour of making a cupcake wedding cake for two very good friends of mine. They both love their food, so rather than go down the traditional wedding breakfast route, they made the whole day a celebration of their favourite flavours and venues. We enjoyed a stunning Thai banquet at Winchester’s Bangkok Brasserie at lunchtime and in the evening we were treated to a wonderful Uptons of Bassett barbecue. In between we went to the fabulously quirky Black Bottle wine bar to avail ourselves of the enomatic dispensers and the cakes were served.

There were 3 flavours of cupcake: chocolate orange (the groom’s favourite), lemon drizzle (the bride’s favourite) and ginger caramel (my favourite!).

Rich Chocolate Orange Cupcakes

I based this recipe on the Hershey’s “really chocolate cake” recipe (their grammar, not mine!) which came with glowing reviews for its moistness online.

Makes 20

450 g caster sugar

275 g plain flour

75 g unsweetened cocoa powder (I used Green & Blacks)

1 ½ tsp baking powder

1 ½ tsp bicarbonate of soda

1 tsp fine sea salt

2 large eggs

250 ml whole milk

125 ml sunflower oil

finely grated zest of 2 oranges

2 tsp vanilla extract

250 ml boiling water

For the chocolate buttercream:

150 g butter, softened

275 g icing sugar, sieved

25 g unsweetened cocoa powder

For the orange buttercream:

150 g butter, softened

300 g icing sugar, sieved

grated zest of 2 oranges

To decorate:

20 Terry’s chocolate orange segments

• Preheat the oven to 190⁰C (170⁰ fan) / gas 5 and line 2 x 12-hole cupcake tins with 20 paper cases.
• Sieve the sugar, flour, cocoa, baking powder, bicarb and salt into a large mixing bowl.
• Combine the eggs, milk, oil, orange zest and vanilla in a jug, then gradually whisk it into the mixing bowl.
• Continue to whisk as you incorporate the boiling water, but stop as soon as it is smoothly combined.
• Transfer the cake mixture to a measuring jug to make it easier to pour, then fill each case two thirds full.
• Transfer the tins to the oven and bake for 18-22 minutes or until a skewer inserted comes out clean. Leave to cool completely.
• To make the chocolate buttercream, beat the butter with the icing sugar and cocoa until smooth and softly whipped, adding a little water if the mixture is too stiff. You’re looking for the texture of whipped cream – too stiff and it’s a struggle to pipe.
• To make the orange buttercream, beat the butter with the icing sugar and orange zest until smooth and softly whipped, adding a little orange juice if the mixture is too stiff.
• Fit a piping bag with a large star nozzle and spoon half of each buttercream into opposite sides.
• Starting from the outer edge, pipe a swirl of icing onto the cakes, keeping the piping bag vertical.
• Refill the bag with the buttercreams when needed – it’s much easier than trying to wield a giant bag with all of it in.
• Top each cake with a chocolate orange slice.

Lemon Drizzle Cupcakes

This recipe is based on the Hummingbird Bakery’s lemon cupcake recipe, but with a bit of extra tarting up.

Makes 20

240 g plain flour

300 g caster sugar

3 tsp baking powder

80 g butter at room temperature

240 ml whole milk

2 eggs

grated zest of 4 lemons

For the soaking syrup:

2 lemons, juiced

100 g caster sugar

For the icing:

150 g butter, softened

300 g icing sugar, sieved

finely grated zest of 2 lemons, plus a little juice.

325 g lemon curd

candied lemon zest strips to decorate

• Preheat the oven to 190⁰C (170⁰ fan) / gas 5 and line 2 x 12-hole cupcake trays with 20 paper cases.
• Put the flour, sugar, baking powder and butter in a free-standing mixer with a paddle attachment and beat on a slow speed until everything is combined to make a sandy consistency.
• Briefly beat the milk, eggs and lemon zest together in a jug then gradually pour the mixture into the mixer with the paddle running and beat until just incorporated.
• Transfer the cake mixture to a measuring jug, then half-fill the cases. Bake the cakes for 20 – 25 mins or until springy to the touch and a skewer inserted comes out clean.
• While the cakes are cooking heat the juice and sugar together in a small pan until syrupy. Spoon the syrup over the cakes when they come out of the oven then leave to cool completely.
• Beat the butter with the icing sugar and lemon zest, adding a little juice to make a softer consistency if needed. You’re looking for the texture of whipped cream.
• Fit a piping bag with a large star nozzle and spoon the buttercream and lemon curd into opposite sides.
• Starting on the outer edge of one of the cakes, pipe the icing in a spiral, keeping the piping bag upright and without twisting it.
• Top the cakes with a slice of candied lemon zest.

Ginger Caramel Cupcakes

This base recipe is one that I quite often use for celebration cakes, which I think I adapted years ago from one of Nigel Slater’s. The cupcake version is wonderfully rich and moist and they seem to improve if you make them a few days ahead and store them in an air-tight tin.

Makes 24

500 g self-raising flour

2 tsp bicarbonate of soda

4 tsp ground ginger

400 g golden syrup

250 g butter

250 g light brown sugar

8 pieces stem ginger in syrup, drained and chopped

4 large eggs, beaten

480 ml milk

For the caramel:

150 g butter

150 g dark brown sugar

1 tin condensed milk

For the buttercream:

250 g butter, softened

500 g icing sugar, sieved

To decorate:

1 jar stem ginger in syrup, drained

• Preheat the oven to 190⁰C (170⁰ fan) / gas 5 and line 2 x 12-hole cupcake tins with paper cases.
• Sieve the flour, bicarbonate of soda and ground ginger together into a bowl.
• Put the golden syrup, butter, brown sugar and stem ginger in a small saucepan and boil gently for 2 minutes, stirring to dissolve the sugar.
• Pour the butter and sugar mixture onto the flour with the eggs and milk and fold it all together until smooth.
• Divide the mixture between the paper cases and bake in the oven for 20 – 25 minutes.
• Test with a wooden toothpick, if it comes out clean, the cakes are done.
• Transfer the cakes to a wire rack and leave to cool completely.
• Melt the butter and sugar together in a saucepan until dissolved then bring to a simmer.
• Stir in the condensed milk then bubble and stir for a few minutes until it darkens and thickens slightly.
• Leave to cool to room temperature, refrigerating for a little while if it isn’t quite thick enough to pipe.
• To make the buttercream, beat the butter with the icing sugar until smooth and softly whipped, adding a little syrup from the stem ginger jar if needed to make a softer consistency. You’re looking for the texture of whipped cream – too stiff and it’s a struggle to pipe.
• Fit a piping bag with a large star nozzle and spoon half the buttercream and half the caramel into opposite sides.
• Starting from the outer edge, pipe a swirl of icing onto the cakes, keeping the piping bag vertical.
• Refill the bag with the buttercream and caramel when needed – it’s much easier than trying to wield a giant bag with all of it in.
• To make the flowers, cut the stem ginger balls in half, then slice them into semi circles.
• Press 5 slices into the side of each cake in a petal pattern.