How to Make Raspberry Lemonade Cupcakes! | Cupcake Jemma
Raspberry Goo Recipe -
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You guys know I love making cupcake versions of well known food and drinks. So the prolonged sunny weather we've been having here in London has inspired me to make a deliciously bright and fruity Raspberry Lemonade Cupcake for you guys! Enjoy! x
Recipe...
For the cupcakes -
125g soft unsalted butter
125g caster sugar
125g self raising flour
1/4 tsp bicarbonate of soda
2 lg eggs
2 tbsp lemon juice
2-3 tbsp raspberry goo (recipe up top and in the video!)
For the buttercream -
200g soft unsalted butter
450g icing sugar, sifted
1.5 tbsp lemon juice
1/2 tsp citric acid (optional)
2 tbsp raspberry goo
1-2 tsp milk
Freeze dried raspberry, lemon slices and straws to decorate!
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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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Professional Baker Teaches You How To Make CUPCAKES!
Christmas deserves this Chocolate Spice Cupcake, and Chef Anna Olson is here to show you how to make it! Follow the recipe below and you will have an amazing dessert to serve to your family on Thanksgiving!
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Ingredients
Cinnamon Truffle
4 oz bittersweet chocolate
½ cup (125 mL) whipping cream
2 cinnamon sticks
Cupcakes
2 cup (300 g) all-purpose flour
2 cup (450 g) sugar
⅔ cup (80 g) Dutch process cocoa powder
1 tsp (3 g) baking powder
½ tsp (2 g) ground cinnamon
½ tsp (2 g) Chinese five-spice powder
¼ tsp (1 g) baking soda
¼ tsp (1 g) salt
2 eggs, at room temperature
1 cup (250 mL) 2% milk, at room temperature
¾ cup (175 mL) strong coffee, cooled to room temperature
½ cup (125 mL) vegetable oil
1 tsp (5 mL) vanilla extract
Chocolate Swirl Frosting
1 8-oz package of cream cheese, room temperature
½ cup (115 g) unsalted butter, room temperature
3 ½ cup (455 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
3 oz bittersweet chocolate, chopped, melted and cooled
Assembly
1. For the cinnamon truffles, place the chocolate in a bowl. Heat the cream with the cinnamon sticks on medium-low heat for 5 minutes, to infuse the cinnamon flavour into the cream. Remove the cinnamon sticks and pour the heated cream over the chocolate and let it sit one minute. Stir gently until the chocolate has melted, then chill until set, at least 2 hours.
2. For the cupcakes, preheat the oven to 325 F and line 24 muffin cups with large paper liners.
3. Sift the flour, sugar, cocoa, baking powder, cinnamon, 5-spice, baking soda and salt together. Using a stand mixer fitted with the paddle attachment or using electric beaters, blend the flour mixture for just a few seconds to fully combine.
4. In a separate bowl, lightly whisk the eggs, then add the milk, coffee, oil and vanilla (the oil will float to the top). Add this all at once to the flour mixture and blend first on low speed, then increase to medium speed and beat for 2 minutes. The batter will be very wet.
5. Ladle or pour the batter into the cupcake cups, filling to about ¾ full. Bake for about 25 minutes, until a tester inserted in the centre of a cupcake comes out clean. Cool the cupcakes in their tins for 10 minutes, then remove to cool on a rack.
6. To insert the truffle, use a melon baller to scoop out a circle of cake from the top of each cupcake. Use the same melon baller, dipped in a little warm water to scoop our truffles of the same size, and gently press a truffle into each cupcake.
7. For the frosting, beat the cream cheese and butter until smooth and fluffy. Add the icing sugar and vanilla and beat first on low speed then on high, until the frosting is light and fluffy. Remove half of the frosting to a bowl and set aside. Beat in the melted chocolate into the remaining frosting.
8. Prepare a large piping bag with a large star tip. Spoon the vanilla frosting carefully down one side of the piping bag, and then spoon the chocolate frosting down the opposite side. Squeeze out a little frosting to start the “swirl” effect, then pipe spiral twists of frosting on to of each cupcake. Chill the cupcakes for at least an hour before serving.
9. The cupcakes are best served chilled and will keep refrigerated for up to 3 days.
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Valentines Chocolate Cupcake Recipe | Demonstrated with Kenwood Chef
Learn how to prepare delicious Valentines chocolate cupcakes using your Kenwood Kitchen Machine. For more information please visit the links below:
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Perfect Lemon Curd Recipe | Cupcake Jemma
Hello Youtubers! Here is my Grandmother's perfect Lemon Curd recipe! It's super simple to make and trust me, it's delicious!! Have a watch and give it a go!
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