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VANILLA CUPCAKES FOOD & COOKING ARTICLE

BRINGING PUDDINGS TO LIFE - Vanilla Cupcakes
by Chef Phil Vickery

Celebrity chef Phil Vickery cooks up a pudding storm

Everyone has their favourite pudding but not everyone knows how to make them! However, help is here in the form of Celebrity Chef Phil Vickery. Phil is here to give easy step-by-step instructions to create twelve fantastic puddings, one pudcast a month. This is a super easy to make recipe for vanilla cupcakes. "Carnation Condensed Milk Light has all natural ingredients, no preservatives and no added flavours, and is perfect for making a soft, creamy frosting on cupcakes" says Phil Vickery.

Everybody loves a good pud! From homemade apple pie to granny's spotted dick or mum's treacle tart, everyone's a winner. But how often do you make home-made puds and do you really know where to start?

Although more and more people are experimenting in the kitchen with puddings, one in five Brits have never attempted a home-made pudding, according to new research by Carnation. So what's stopping Brits from getting their hands dirty in the kitchen? Perhaps, if you had a top chef in the kitchen with you, you'd be more inclined to whip up a nice pudding. Well now you can!

Celebrity chef Phil Vickery is here to save the day. Over the coming months he will be welcoming us in to his kitchen to take us through the simple steps to create twelve fantastic puddings. Click on Podcast below to watch his latest instalment demonstrating how to make . . .

Still looking for inspiration? Why not logon to www.carnation.co.uk where you can look through a variety of Phil's tasty recipes and download the pudcasts.

PUDCASTS

To stop the spread of pudding paranoia and encourage the nation to rediscover its taste for homemade puddings, today, celebrity chef Phil Vickery launches a series of Pudcasts; a monthly series of six podcasts showing you how to create simple, yet impressive, desserts. Let's face it, even cook books aren't fool-proof, but you'll be hard pressed to go wrong when you've got the step-by-step directions on a screen right in front of your eyes! So why not harness the power of technology and watch one of Phil's pudcasts - you can't go wrong!

WHAT YOU GOT COOKIN'?

Cooking's not just about the end result. According to Phil, as well as missing out on the delicious taste of authentic homemade cooking, people are passing up the opportunity to experience the psychological benefits of making something for themselves. Creating your own mouth-watering pudding can be extremely rewarding, especially if cooking for family and friends. To see others really enjoying something you have prepared from scratch can leave you with a real sense of satisfaction and pride.

CHEF PHIL VICKERY

Phil started his career in a seaside hotel in Folkestone Kent, after leaving college. He then went to the Lake District to the famous Michaels Nook Country House hotel, where his food was rated the best in the lakes.

After 6 months touring Australia and New Zealand he took up one of two stints at the world famous Gravetye Manor in West Sussex. Once as chef de partie, and sous chef. This is where he really found his love for great British produce and cooking. This led on to his next position as Ian Mc Andrew's sous chef at Restaurant 74

After the second stint at Gravetye Manor, Phil then travelled to the south west to open a luxurious hotel, then moving to The Castle hotel after Gary Rhodes left in 1999. Here he really found his niche and over the next 9 years he won many accolades, including a Michelin star, Egon Ronay stars and 4 AA rosettes. Phil moved onto development in 2000 co-founding The Food Bureau with partner and friend Steven Poole.

Phil has written six books, including 'A Passion for Puddings'. He also writes for many magazines, articles and is a member of The Guild Of Food Writers.

Phil has been a regular chef on BBC's Ready Steady Cook for 10 years. He is also resident chef on ITV's This Morning and is a regular contributor to Radio Five Live and BBC's Breakfast programme.

VANILLA CUPCAKES

Vanilla Cupcakes"Carnation Condensed Milk Light has all natural ingredients, no preservatives and no added flavours, and is perfect for making a soft, creamy frosting on cupcakes." ~ Phil Vickery

Ingredients

Cupcakes:
125g (5oz) plain flour
250g (9oz) Carnation Condensed Milk
1 egg
½ tsp vanilla extract
85g (3oz) margarine or butter
1½ tsp baking powder

Frosting:
200g (7oz) icing sugar
55g (2oz) margarine or butter, softened
few drops vanilla extract
1 - 2tbsp Carnation Condensed Milk
sugar sprinkles or cake decorations, to decorate

You will also need:
12 hole muffin tin and muffin cases

Method

  • Preheat the oven to 180°C, 350°F, Gas Mark 4.
  • Place the flour, condensed milk, egg, vanilla extract, margarine and baking powder in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy.
  • Spoon into the muffin cases and bake for approximately 15 - 18 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.
  • Beat the icing sugar, butter and vanilla with enough condensed milk to bring the mixture to a soft consistency. Spread or pipe onto the cakes. Decorate as desired.

Tips:

  • There are endless ways to decorate your cakes – find natural colourings, shimmery edible glitter and sprinkles in all good supermarkets and specialist cake shops.
  • For a really special occasion; decorate with sugared rose petals by simply dipping fresh rose petals in egg white, dusting with sugar and leaving to dry out overnight.
  • For a chocolate frosting – beat 3 tbsp cocoa powder into the icing listed above.
  • See the Carnation little lemon fairy cakes for lemon water icing or try orange and lemon zest and juice.
  • If you want to make smaller cakes – place fairy cake cases into bun tins – this mixture should make 15-18 fairy cakes. Bake for 10 - 15 minutes.

Makes 12

www.carnation.co.uk

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