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hull cupcakes

21st January 2014 // 2 Comments

Tuesday Tutorial and Recipe: Shot Through The Heart Brownie Cupcakes!

Valentine’s Day is right around the corner so what better way to treat your sweetheart than to some lovingly home made sweets! We’ll be offering up some recipes and tutorials that show you how you can create some delicious treats to impress your Valentine with. This week’s Shot Through The Heart Brownie Cupcakes are the perfect treats to present to your loved one. They are chocolate crammed brownie cupcakes swirled with silky smooth chocolate buttercream and finished with adorable and fun brownie hearts shot with mini arrows! Nestle these into a cupcake gift box with a little message and you will definitely sweeten someone’s day!


Brownie Cupcakes (Makes approx. 12 cupcakes)

226g self raising flour
226g caster sugar
226g butter
4 medium eggs
2/3 tablespoons cocoa powder
100g melted dark chocolate callets, baking chips
12 baking cases
1 cupcake or muffin pan
2 tablespoons hot water
1 teaspoon baking powder

Pre-heat your oven to Gas Mark 3 / 160C / 325F and line a cupcake pan with cupcake cases.

Cream your butter and sugar first. When creamy add your eggs and combine together with the flour and baking powder. Mix well until silky and pour in the melted chocolate and make a paste with the cocoa powder and water then add, mix again and fill your cases with the batter.

Bake for around 20 minutes to 30 minutes or until a cake tester comes out clean when tested.

Chocolate Buttercream

250g butter
250-300g icing sugar (keep testing when adding to make sure it is the consistency and sweetness you are comfortable with)
100g melted dark chocolate callets, buttons or chips
1-2 tablespoons of cocoa powder
808 or 809 plain round piping tip
Disposable piping bag

Dice the butter and add to your mixer to cream. Then gradually add icing sugar and the remaining butter (cut into cubes) until you get a smooth, creamy texture. Add the cocoa powder and melted chocolate.

For more hints and tips see our tutorial on how to make buttercream here.

Mini Chocolate Brownie Hearts

200g chopped milk chocolate
175g self raising flour
100g butter
100g caster sugar
3 eggs

Melt the chocolate and butter together by setting a bowl in a saucepan of hot water. Keep stirring until both the butter and the chocolate are mixed and then remove the pan from the heat.

In a separate bowl mix the eggs and the sugar together until they form a creamy yellow colour.

Combine the chocolate and butter mix with the eggs and sugar and stir until fully mix.

Add the flour to the mix and stir. Mix until smooth until you get a thick and sticky texture (if you would like any chocolate chips or chunks in your brownies now is the perfect time to add them)

Pour the batter into a greased pan and bake for around 30 minutes (depending on oven) on gas mark 4 (conversions are available on Google) Leave to cool.

Once cooled cut out some hearts using a good heart shaped cutter. Remember to use a small cutter if using these to top your cupcakes with!

Cupid’s Arrows

12 toothpicks
Thick paper or card (this can be coloured or plain) or heart stickers
Double sided tape (omit this if you are using stickers)

Cut matching triangles from some paper (around 24 for the backs and fronts). Stick small patches of double sided tape to the backs of them. To attach peel the tape backing off and press onto one end of a toothpick. Repeat this process until done.

Shot Through The Heart Brownie Cupcake

Once the arrowheads have been created and fixed on push the toothpick carefully through your mini brownie hearts at an angle. Then you can finished them!

Shot Through The Heart Brownie Cupcake

For the ‘feather’ ends of the arrows cut 24 rectangles out of paper or card. Snip the sides of them so that they are angled. Attached them to the toothpicks with double sided tape. Finally, carefully snip the sides to create ‘feather-like’ edging! We also added a little ribbon bow to our arrow.

Now to assemble your cupcakes generously pipe them with buttercream and adorn the tops with your brownie hearts and cupid’s arrows! You should finally be left with a batch of delicious and heart warming cupcakes ready to be admired for Valentine’s Day!

Shot Through The Heart Brownie Cupcake

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14th January 2014 // 0 Comments

Tuesday Recipe and Tutorial: Earl Grey, Apricot and Sultana Scones!

The majority of us promise to be even the tiniest bit more healthy in the new year; a delicious and easy way to do this is to incorporate fruits, nuts, and whole wheat into our diets. It’s much less scary to add chopped dried fruits into your baking and to try utilising some whole wheat flour into your batter than to subject yourself to tasteless diet food! With this in mind we’ve created this healthy yet satisfying recipe for you to re-create and enjoy at home. These fragrant Early Grey, Apricot and Sultana Scones are perfect for a quick snack, breakfast for as a treat if topped with whipped cream.

Earl Grey, Apricot and Sultana Scones

Earl Grey, Apricot and Sultana Scones

Earl Grey, Apricot and Sultana Scones

This recipe makes 8-12 normal sized scones (approx. the size of the top of a teacup).

125g plain flour
100g wholewheat flour
2 teaspoons baking powder
pinch of salt
25g caster sugar
150ml milk
60g low fat butter alternative (e.g. Stork)
50-80g chopped dried apricots
80g sultanas
2 tablespoons of Earl Grey tea
1 beaten egg to glaze
Plain or scalloped circle cutters

Firstly, the Earl Grey tea needs to be infused into the butter. This needs to be done the day or night before so that the butter can reset. In a sauce pan melt the butter along with the Earl Grey tea. Leave this to simmer for around 15 minutes and stir constantly on medium heat. Once fragrant sieve the butter to remove the flecks of tea. You can leave the tea leaves in the butter, however, for this recipe we preferred to remove them. Pour the Earl Grey butter into an airtight container and chill until set.

Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a flat baking tray or line with baking paper.

Mix together the flour and salt in a bowl. Then run in the butter to make crumb-like pieces. Add the sugar and then the milk. Gently mix together using clean hands.

Once the wet ingredients have been incorporated it is time to add in the chopped apricots and sultanas.

Pop your dough onto a flour dusted surface and lightly knead. Roll or pat to around 1 inch thick (to make mini sized scones). Use a 48mm cutter to cut either plain or scallop edged scones. Place around 2 inches apart on your baking tray.

Lightly brush the scones with the beaten egg mixture and bake for 12-15 minutes until golden.

Once the scones have cooled they’re ready to enjoy! Slice them in half and prepare them how you wish. We like to toast ours and smother them with home made jam! Add some extra nutrients by using a vegetable spread with extra vitamins added and devour them with a lovely cup of herbal tea!

Earl Grey, Apricot and Sultana Scones

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9th January 2014 // 2 Comments

Our Tutorials in Cake Decoration Heaven!

We’re very excited to show you two of our cupcake decorating tutorials featured in the Spring 2014 issue of Cake Decoration Heaven! This issue is packed full of wonderful spring inspired projects to help create lovely Easter cupcakes, floral festooned gateaux and butterfly adorned mini cakes! Why not head to your nearest supermarket for a copy. Be sure to check pages 25 and 63 for our adorable little lamb cupcake topper (perfect for St. David’s Day and children’s parties) tutorial and our piece on how to create a glamorous anemone flower (ideal for wedding season and afternoon tea cupcakes)!


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