1 October 2013

Plum Cupcakes


I've done my stats and to finish by the end of the year I need to average 4 recipes a week (yikes). This recipe was a nice little easy one to cross off the list. I wasn't (note past tense) overly enamered by the idea of plum cupcakes yes PLUM, so I made as little of the recipe as possible, using only 1 egg and changing everything accordingly. 


Plum Cupcakes 
Adapted from the Hummingbird Bakery Cake Days Book. Feel free to substitute with other jams, though I wouldn't use anything with 'big bits' - maybe a smooth raspberry. 

Makes 24 mini cupcakes.
30g unsalted butter
85g plain flour
1/8 tsp baking powder (a pinch)
1/8 tsp salt (a pinch)
1 egg yolk
90g soft light brown sugar
45ml buttermilk
67g (approx.. common now) plum jam

  1. Oven on at about 150*C if you have a fan-assisted (you know your own oven - or you should do!).
  2. Blend butter, flour, baking powder, salt until they are crumb-like.
  3. Whisk the egg yolk, sugar, 30g of the jam and the buttermilk.
  4. Slowly add in the wet ingredients to the 'crumbs'. You will need to stop and scrap half way through.
  5. Increase speed of mixter until the batter is siiiiilkaaay smoooooth.
  6. Fill the mini cupcake cakes half way. Use just under a quarter of a teaspoon of jam in the middle of the batter, then fill will more batter to conceal the middle.
  7. Bake until the top of the cakes are springing to touch. Check after 10 mins, but try and peer through the oven before opening to see if the cakes look rounded, risen and slightly golden. NOTE: The skewer test will not work here because of the jam!
  8. Transfer to rack to cool.
I made mini cupcakes instead of big ones and managed to made 24 with one quarter of the recipe. (!!) They were possibly the most even sized cupcakes ever and perfect amount in each case.



 Plum Frosting
Again feel free to use other jams. Mine turned out a bit runnier than normal, but it 'set' after a bit so it wasn't an issue. If you want to be able to pipe then I would add the jam then add the milk drop by drop to ensure the frosting remains stiff.

125g icing sugar
40g unsalted butter
<1tsp* of milk 
17g plum jam
*around 12ml - a teaspoon is 15ml

  1. Combine butter and icing sugar until it is powdery/crumblike/consistant texture.
  2. Pour milk in on a low speed.
  3. Increase to high speed to whisk until light.
  4. Mix in jam by hand (or on low speed if you are ultra-lazy like myself).




It almost looks raspberry flavour, doesn't it?

They're so cute!! The recipe calls for fresh plum on the top, but it just seems bulky - especially on these little things. They are a hole-in-one job (or two if you're being ladylike). Initially my chief distributor (my mum at the moment, given that I am a NEET at the moment) said that they wouldn't be very popular - as I initially thought - but they went down a treat with the local health professionals.


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