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| VANILLA
CUPCAKES |
FOOD
& COOKING ARTICLE |
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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.
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 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.
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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
Email
Hub-UK : info@hub-uk.com
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