Smarty Party Cupcakes Food

KIRSTIE ALLSOPP'S SMARTIES CUPCAKES RECIPE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases.
• Place the flour, cocoa powder, condensed milk, egg, vanilla extract, buttery spread and baking powder in a bowl and beat with an electric hand mixer for 2 - 3 mins until pale and fluffy.
• Spoon the cupcake mixture into the cases and bake for approximately 15 - 18 mins until springy to the touch and golden brown. Cool slightly then transfer to a cooling wire rack to cool completely.
• For the frosting and decoration: Beat the icing sugar, cocoa powder, buttery spread and vanilla with enough condensed milk to bring the mixture to a soft consistency. Spread or pipe onto the cakes. Decorate with the smarties.

SMARTY PARTY CUPCAKES

Steps:

• Blend butter and sugar until light and fluffy.
• Beat in eggs and milk and orange zest.
• Mix 4 packets of smarties in quickly with a few strokes otherwise they will start to dye the batter.
• Gently fold in the flour.
• Divide mixture into a 12 hole muffin tray and add a few extra smarties from remaining packet on top.
• Bake for 20 minutes at 180 Celsius.
• Note that the smarties remain soft in the cupcake.
• Edited to add: These are wonderful when covered with Kitten's Buttercream icing and decorated with an assortment of lollies. The photo is of some of these cupcakes that my niece ( a chef in the making if I ever saw one) and I did for my son's birthday party a few years ago.

STRAWBERRY LEMONADE CUPCAKES

Steps:

• Preheat oven to 350. Line a muffin tin with paper liners.
• In a small bowl, mix together flour, baking powder, and salt.
• In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, lemon juice, and lemon extract. Beat until smooth. Add flour and mix just until smooth.
• Scoop batter into paper liners. Bake 22-25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
• For frosting:.
• Wash and hull strawberries. Puree in food processor and set aside.
• Add sugar and egg whites into bowl of mixer. Fit over pan of simmering water. Whisk constantly, keeping mixture over heat, until it feels hot to the touch, about 3 minutes.
• Remove bowl from heat. Using the whisk attachment on a stand mixer, beat meringue on medium speed until cool, about 5 minutes.
• Switch to paddle attachment and add butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes. If the buttercream curdles or separates, keep beating and it will come together again.
• Gradually beat in lemon juice, then the vanilla. You should have a shiny, smooth, velvety white buttercream. For lemon buttercream, stop at this point. For strawberry-lemon buttercream, add the strawberry puree.