Pup Cakes by Paula featuring Rhubarb and Custard Pupcakes
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Cupcake recipe
Makes 12
Oven temperature 180c/325f gas mark 4
170g Self Raising flour
170g Caster Sugar
170g Stork baking margarine, softened
3 large eggs, beaten
2 tablespoons milk
2 teaspoons baking powder
2 teaspoons vanilla extract
Cupcake method
1. Cream butter/margarine and sugar together in bowl. Can be done in an electrical mixer, or again-muscles optional!
2. Gradually add eggs until well mixed, you can mix your 2 teaspoons of vanilla extract in with eggs.
3. Sieve in self raising flour and baking powder.
5. Stir in 2 tablespoons of milk.
6. Divide mixture between 12 cupcake cases and pop in the pre-heated oven for about 15-20 minutes. Check cupcakes halfway through. The cupcakes are ready when the tops are springy to touch.
7. Remove from oven and allow to cool.
Rhubarb and custard buttercream recipe
250g butter (brought to room temperature overnight)
500g icing sugar
2 teaspoons Rhubarb and custard flavouring (cupcakeworld-website)
Sugarflair Fuchsia gel colour (see tips and links below)
Buttercream method
1. Beat butter until light in colour and lovely and fluffy.
2. Gradually add icing sugar and beat for a further 5 minutes
3. Add flavouring, just a little at a time until you get the flavour you want.
4. Half your buttercream mixture and add a little pink colouring.
Rhubarb and custard filling
Ingredients
Tinned Rhubarb
3 tablespoons Custard powder
500ml Milk
2 tablespoons Caster sugar
Filling method
1. Heat milk in a pan.
2. Mix sugar, custard powder and 2 tablespoons of milk in a bowl.
3. Take a little of the hot milk and mix with the Custard mixture in the bowl, stir till smooth and lump free. No lumpy school custard for these little pups!
4. Add custard and milk mixture to the pan with the rest of the milk and stir until thick.
5. Transfer to a bowl to cool. As it cools it will thicken more and be the perfect consistency for the pupcakes.
6. Core a pyramid shaped piece of sponge from cupcakes and put to one side.
7. Pop 1 piece of rhubarb in each hole. You can squish each piece up if you want.
8. Add approximately 1 teaspoon of the set custard to the pupcakes hole.
9. Pop the piece of cored sponge on top. You will probably find now that the hole is full of yummy rhubarb and custard the cork won’t fit! Don’t worry, just half it and place it on top.
As always, decorate like a mad person using all of your nozzles, gadgetry and colouring. You haven’t had fun with your buttercream unless it’s in your hair…on the floor…on the dog…you get the picture! Go crazy!!!!
I chose Rhubarb and Custard this week purely because we’re now getting into the chilly temperatures and who doesn’t have wonderful memories of childhood and warm puddings on a Sunday?!
It is my favourite time of year! A chill in the morning air, beautiful autumnal colours all around and the childlike excitement of Halloween, and Christmas just around the corner!
So my lovelies, watch this space for some proper Halloween and Christmas flavours…cinnamon, spiced apple, pumpkin and Christmas pudding! Yummy!
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This week’s tips…
I don’t have the ability, or actually even the know how to do a little video tutorial on getting different colours into your buttercream swirls! Perhaps, in the future, when I take my head out of cake batter, I will do a bit of tech research and surprise you all! In the meantime I’ll pass you on to an absolute cake goddess. Elise Strachan at My Cupcake Addiction. She is my go to for great ideas for cakes and decorating.
Colouring! There’s a whole new world out there when you start using colouring in your baking and decorating. My biggest tip ever…don’t use supermarket colouring! I’ve had some very unpleasant experiences! The colouring is very runny so adjusts the consistency of your mixture. The colours are also not true to what they say on the bottle! Only just a few months ago, before I discovered gel colours I tried to make buttercream pale blue with a supermarket colour…it went grey as soon as it mixed with the pale ‘yellow’ buttercream, think of the colour wheel at school. I also find to get a true colour you have to use a lot of the colour liquid and you can actually taste it in the buttercream! Bleugh! Anyhoo, I now swear by GEL colours and go between Sugarflair and Wilton. You only need a teeny tiny bit on the end of a cocktail stick to get amazing colour! Shop around for your gel colours. They vary in price, sometimes only by pennies but if you want a whole rainbow of colours in your gadget drawer, pennies will make a difference. I’ve added a couple of links for shopping but also try EBay, Amazon and Hobbycraft. Look around online, you’ll find your favourite supplier.
Links
http://www.partyanimalonlineshop.com/
https:/www.cupcake-world.co.uk
