PERFECT CUPCAKE COUTURE
& COOKING ARTICLE
to make and bake cupcakes with Lily Vanilli and Tate
as to what cupcakes are? Don't be, you probably know
them as fairy cakes.
Making and baking a batch of beautiful
cupcakes at home is easier than you think. Just a little
imagination and soon you'll be serving your own delicious
cake couture creations.
Baking your own cupcakes can be very satisfying and
creative, especially when it comes to icing and decorating
them yourself. You can create cupcakes using most sponge
cake recipes (making sure you adjust the baking time)
but the indulgence comes in adding voluptuous towers
of frosting, fruit, sprinkles and personal decoration.
Domed cupcakes are better dressed with lofty swathes
of frosting, piped upwards and swirling into a peak.
Think retro dessert Bombe Alaska updated with a 2009
Whereas flat-topped cupcakes are also in vogue and
look gorgeous with anything! Best decorated with the
back of a spoon to create a smooth texture they look
irresistible with latticed drizzles of Fairtrade dark
& Lyle baking range of sugar products are
all Fairtrade certified. Moreover, it is the only
Fairtrade sugar on the market that made the decision
not to pass on the extra cost to the consumer,
as it believes that Fairtrade should mean fair
Tate & Lyle's Fairtrade Baking Sugar is all
made from cane sugar, which is the preferred sugar
for baking and chosen by the vast majority of
So indulge yourself in one of the most fashionable
trends this year with a little TLC (tea and little
cakes) knowing that Tate & Lyle is not passing
on the Fairtrade premium. It's Fairtrade sugar
at a fair price so shoppers don't have to pay
Tate & Lyle's commitment to Fairtrade
Tate & Lyle's Fairtrade Caster Sugar, Icing
Sugar and Royal Icing Sugar are all sourced from
Belize, the sugar company's first Fairtrade accredited
grower-partner, from whom it has purchased sugar
for over 35 years.
Cupcake couture with Tate & Lyle Cane Fairtrade
Sugar is simple to make and bake at home and can add
a touch of high fashion to any occasion. Indulge with
TLC - tea and little cupcakes - and enjoy the moment.
Lily Vanilli's Divine Dark Chocolate & Avocado
Lily Vanilli, renowned for her cupcake sculptures,
has baked this deliciously unique cupcake using Divine
Chocolate and Tate & Lyle fair-trade sugar.
Divine's rich dark chocolate combines beautifully with
the creamy ripe avocados and toasted walnuts to create
a truly melt-in-the mouth, unique and luxurious taste.
Avocado replaces butter in this cupcake's frosting,
making it a slightly healthier option.
Here's how to recreate your very own couture cupcake
creation with Divine Chocolate and Tate & Lyle fair-trade
for Dark Chocolate & Avocado cupcakes
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
How to make Dark Chocolate & Avocado cupcakes
the oven to 180°C/350°F/Gas 4
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.
in the eggs one at a time, beating well after each
in the sour cream on low speed, followed by the flour
and finally the melted chocolate, mixing gently until
the mixture into the muffin cases and bake for 25
minutes until firm to the touch.
the muffins from the tin and leave to cool on a wire
make the topping:
a hand mixer, blend the avocado with the lemon juice
until you achieve a smooth consistency, working out
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 andtaste you like).
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.
the perfect chocolate cupcake use chocolate that has
no less than 70% coco solids.
Lily Vanilli's Lavender, Honey & Almond cupcakes
The aromatic sharpness of lavender combined with soft
honey flavours and toasted almonds give these cupcakes
an intensity of flavour that is luxuriously decadent
Lavender and almond infused milk in the batter of this
cake give it a gentle but rich floral undertone that
offsets perfectly with the sharpness of the flower buds
in the buttercream.
Top these cupcakes with lightly toasted almonds for
a perfect flavour accompaniment and crunch and/or with
edible silver glitter for a gorgeous Christmas treat!
Ingredients for Lavender, Honey & Almond cupcakes
280 g plain flour, sifted
1 tsp baking powder
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
Lavender Honey Icing:
50g soft butter
450g Tate & Lyle Fairtrade icing sugar (approximately
- depending on the consistency you want to achieve)
3fl oz lavender milk (see below)
1fl oz double cream
1 tsp honey
Flaked almonds and lavender and edible silver glitter
How to make Lily Vanilli's Lavender, Honey &
together flour, salt and baking powder in a small
a large mixing bowl, beat the butter with an electric
mixer until smooth.
caster sugar and beat for 5 minutes until very light
the eggs, one at a time, beating to combine after
the flour mixture in three parts, alternating with
the milk and vanilla, beginning and ending with the
flour. Be careful not to over mix.
an ice cream scoop, spoon the batter into cupcake
liners - about three-quarters full.
for 20 minutes or until a toothpick inserted into
the centre comes out clean.
the cupcakes in the pan for a few minutes then transfer
to a wire rack and allow to cool completely.
For the frosting:
flaked almonds on a baking sheet in a hot oven for
approximately 5 minutes - until lightly browned -
and allow to cool.
butter in a metal bowl until smooth, then add 300g
icing sugar, milk, honey and double cream. Blend until
smooth and slowly add remaining icing sugar until
you have the consistency you want.
cupcakes and dust with a sprinkling of lavender buds,
cooled toasted almonds and silver glitter.
For the lavender milk:
out around 1.5 times the milk your recipe requires
(to allow for evaporation) and add lavender buds at
a ratio of 2 tbsp buds to 1 cup milk to a small pan.
ingredients to a scald stage (just before boiling),
then turn off heat and leave to cool completely.
the flowers with a sieve and re-measure milk before
adding to your recipe.
Edible glitter is available from cake shops and online
Lily Vanilli's tips for cake couture:
topping cupcakes with desiccated coconut, mango or
dried pineapple slices, to create a totally tropical
worry about getting each cake perfectly identical,
the charm is in the home baked quality and personal
touch, fresh ingredients beat sprinkles every time!
For more information about cupcake couture expert Lily
Vanilli visit: www.lilyvanilli.com
HOW TO MAKE CUPCAKES - easy to follow guide to making
information below published courtesy of www.recipes4us.co.uk
Basic Cupcake Recipe
basic mixture for a cupcake recipe is the same as for
many large sponge cake recipes with the basic mixture
50g / 2oz self raising flour
50g / 2oz Caster sugar (superfine)
50g / 2oz Butter or margarine (shortening)
These quantities are enough to make about 10 very
small cupcakes, about 5cm / 2 inches in diameter and
can be doubled or trebled as required, however make
sure to keep the same proportions of ingredients i.e.
if you wish to treble it to make 30 small cakes the
amounts would be:
150g / 6oz Self Raising Flour
150g / 6oz Caster Sugar (superfine)
150g / 6oz Butter or Margarine (shortening)
Mixing the cupcake ingredients
Although the traditional method is to cream together
the butter and sugar, then add the egg, mixing well,
before adding the flour, good results can be achieved
by just placing all the ingredients in the mixing
bowl at the same time (with the exception of any additional
fruit if using) as does mixing the cupcake ingredients
in a food mixer or processor.
How much mixture to put in the cupcake paper case
A heaped teaspoon of cupcake mixture in each paper
case or cupcake hole will make small cupcakes about
5cm / 2 inches in diameter. You can maker larger and
deeper cupcakes by placing more of the cupcake mixture
in the cases or cupcake hole however, never fill the
case or hole more than two-thirds full.
At what oven temperature should cupcakes be cooked?
In general 190°C, 375°F, Gas Mark 5 although
if you have a fan assisted oven, you should reduce
the temperature accordingly.
For how long should cupcakes be cooked?
If you are using the above guidelines or a heaped
teaspoon of cupcake mixture per cake, 15 minutes should
be long enough however, you can test whether the cupcake
is cooked through by pushing a wooden toothpick into
the centre. If it comes out clean, then the cupcake
mixture has cooked through. If you decide to make
slightly larger cupcakes, they will need an extra
5 minutes or so.
This video shows you how to make cupcakes in easy step
by step instructions. To obtain the recipe go to www.recipes4us.co.uk
Tate & Lyle's commitment to Fairtrade
Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar
and Royal Icing Sugar are all sourced from Belize,
the sugar company's first Fairtrade accredited grower-partner,
from whom it has purchased sugar for over 35 years.
Hub-UK : email@example.com