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How To make Orange Ooze Cupcakes
FILLING:
8 Ounces Cream cheese softened
1 Egg
1/3 Cup Sugar
Yellow and red food coloring 6 Ounces Chocolate chips
:
CUPCAKES 3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Teaspoons Baking soda
1/2 Teaspoon Salt
2 Cups Water
1/2 Cup Plus 2 tablespoons vegetable :
oil
2 Tablespoons Cider vinegar
2 Teaspoons Vanilla
Measuring cups and spoons, cupcake baking pans, paper cupcake liners, two small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven mitts.
Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.
When done, wear oven mitts to remove pan from oven and turn off oven.
If desired, frost with orange icing--or just let the orange filling ooze out as a surprise.
How To make Orange Ooze Cupcakes's Videos
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Yay you picked Tarte Au Citron as your winner of the Lemon Pie Off and DANG are we pleased. Tarte Au Citron is a CLASSIC French bake. (But unlike a lot of French baking it's really very easy.) This super smooth and silky Lemon filling is encased in a crisp and buttery Short Crust Pastry and is so perfect for a Summer picnic or a dessert for your dinner parties as you can make it earlier on in the day. Serve it with Creme Fraiche, Double Cream or even Ice Cream! You can store the tarte in the fridge for at least 4 days but we guarantee you won't be able to keep from scoffing it all straight away!
We would love to hear what you want to see on the channel so let us know in the comments!
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9 Tart Tin
For the Sweet Pastry
Pre heat your oven to 175C (fan assisted)
200g Plain Flour
40g Icing Sugar
Pinch of Salt
100g Cold chopped unsalted Butter
2 Egg Yolks
A splash of cold water
For the Lemon Filling
Preheat oven to 150C (fan assisted)
6 Whole Eggs
2 Egg Yolks
140g Caster Sugar
150g Double Cream
2 Lemon Zest
120ml Lemon Juice
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The Quickest Easiest STRAWBERRY JAM ever! | Cupcake Jemma | Tuesday Tips
I use Goo in so many of my recipes and it is SO useful to have around that I thought I'd ask Nikki to show you how to do it! You are going to need some Strawberry Goo for this Thursday's recipe for Strawberry Shortcake Cupcakes, so get Gooing!
Recipe....
400g frozen/fresh strawberries
125g caster sugar
heat!
Yup, that's it.
#tuesdaytips #cupcakejemma
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London
W1B 5PW
How to Make MINI CUPCAKES - Peaches & Cream | Cupcake Jemma
SUMMER STRAWBERRY CUPCAKES -
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You guys ask me constantly for a how-to on Mini Cupcakes and you're about to realise how bloomin' simple it is. Totally not rocket science. All you need is a mini cupcake pan, mini paper cases and ANY of my cupcake recipes. GO!!
Recipe -
For the Peach goo...
1 tin of peaches (syrup strained and saved)
50g caster sugar
For the cupcakes...
63g self raising flour
63g caster sugar
63g soft unsalted butter
1 large egg
1/8 tsp bicarbonate of soda
1/2 tbsp milk
1/4 batch of peach goo to ripple and 1/4 to fill the cupcakes
For the buttercream
1/4 batch of my Vanilla Buttercream recipe + food colouring
Recipe here -
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MERCH MERCH MERCH!:
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MORE CAKE:
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
Earl Grey Breakfast Cupcake Recipe | Cupcake Jemma
For many more delicious recipes, buy my new book!
Victoria Sponge | || Jamaican Ginger Cake | || Pistachio Cake |
RECIPE//
For the Earl Grey Milk
300ml whole milk
3 heaped tbsp loose leaf Earl Grey tea (or 4 tea bags, emptied)
For the Cupcakes
250g softened unsalted butter
250g self raising flour
250g caster sugar
1/2 tsp bicarbonate of soda
4 large free range eggs
3 tbs earl grey milk
For the buttercream
300g softened unsalted butter
675g icing sugar, sifted
6 tbsp earl grey milk
For the Burnt Buttered Toast
3 slices of brown bread toasted and almost a little burnt
butter to spread on both sides
Also...
Marmalade!
EPIC Salted Caramel Rectangular Loaf Cake! | Recipe & How To | Cupcake Jemma
Finally, all the secrets on how to decorate a rectangle cake! And not just any rectangle cake....a SALTED CARAMEL rectangle cake. This moist Syrup sponge is layered with deliciously smooth Salted Caramel Buttercream and OODLES of Salted Caramel. Let Sally talk you through the recipe as well as giving you all the tips for getting those straight edges and sharp corners.
Enjoy! And let us know how you get on over on Instagram by using the hashtag #cupcakejemma as well as tagging us @sallydells @cupcakejemma because we LOVE seeing your photos.
Head over to CupcakeJemma.com to order your RAINBOW CAKE Bake at Home kit too. It's our best yet!
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For the cake in the video: 2 x 12x10 Tins
This will also work for a 4 layer 8 round
For the Sponge
- 330g Unsalted Butter
- 330g Dark Brown Sugar
- 660g Golden Syrup (or Corn Syrup)
-3 Large Eggs
-450ml Whole Milk
-660g Self Raising Flour (OR 660g Plain Flour WITH 5tsp Baking Powder)
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For a Smaller Sponge
- 225g Unsalted Butter
- 225g Dark Brown Sugar
- 450g Golden Syrup (or Corn Syrup)
-2 Large Eggs
-300ml Whole Milk
-450g Self Raising Flour (OR 450g Plain Flour WITH 4tsp Baking Powder)
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For the Salted Caramel
- 125ml / 1/2 Cup Water
- 225g / 1 Cup Sugar
- 250ml / 1 Cup Double Cream
- 1 tsp Vanilla (Get yours at CupcakeJemma.com)
- 1 tsp Salt
For the Buttercream
- 400g Soft Butter
- 640g Icing Sugar
- 1/2 Batch of Salted Caramel
For less icing Just Halve the ingredients above!
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Hey guys, here is my recipe for making the perfect, spongy, moist chocolate cupcakes! Have a watch and let me know what you think in the descriptions box! Make sure you subscribe for free, for more cake baking and decorating tutorial videos...
RECIPE -
PLEASE NOTE IN THE VIDEO I SAY 425ML OF VEG OIL! THIS IS WRONG...SEE BELOWWWWW...
350ml plain flour
370g caster sugar
60g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
150g chocolate chips
1 cup cold coffee
1 cup buttermilk
225ml vegetable oil
3 large free range eggs
Get your baking equipment and accessories here:
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BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
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