31 March 2013

Easter Fruit Cupcakes

♬ 'The 20/20 Experience' by Justin Timberlake

I've always had a sweet tooth for Justin, this album is Snickers and Jaffa cakes rolled in one. I am totally consumed with every track. 

I just got back from a Bikram yoga class where the teacher was dressed as a chicken and handed out creme eggs as prizes! We all sang 'I feel like chicken tonight, chicken tonight' whilst in camel posture (cool looking back bend) and I won an egg for great control and balance. If there was ever an amazing Sunday, today is that day.

I love Easter.

One of the earliest Easter memories I can recollect is me and my sister sitting on a sofa forcing a smile at a camera with our milk button easter eggs and thinking, 'why can't we eat them now? how many more photos!'. Both of us had block fringes, the same dress and similar headbands on. With a two year age difference I'm not sure why my mum thought it was cute! I remember loads of chocolate and pretending to be excited about roast lamb, when really it was pudding I craved. The thicker the chocolate egg, the better it tasted.
 Anyway the point I'm getting at is, Easter is another time of year to indulge and get creative in the kitchen. All of a sudden a mini egg ends up counting as one of your five a day and a hot cross bun is the new morning toast. 

Give the cupcakes above a go...


125g unsalted butter
125g caster sugar
2 medium eggs
125g plain flour
1 tsp baking powder
120g luxury mixed fruit, tossed with 1 tbsp plain flour.
Lemon zest
1 tbsp lychee liqueur


100g chocolate
Mini eggs
120g unsalted butter
100g icing sugar
Yellow food colouring gel
Gold lustre spray for cakes

▶ Method:

Preheat oven 180°c.
Line cupcake tin with muffin cases.

Cream butter and sugar until pale and fluffy.
Add eggs one at a time and lychee liqueur.
Stir through fruit, zest and sift remaining flour and baking powder.
Scoop into cases and bake for 20 minutes until golden.
Leave out to cool.

Meanwhile melt 100g chocolate and pour over square piece of greaseproof paper, spread with butter knife so you can snap into twig style pieces once set. Or refrigerate chocolate on a lined tray to save time.
Whisk butter until smooth and then slowly stir in icing sugar and small touch of colouring gel.
The gels compared to liquid colouring tend to be loads stronger and more concentrated, so less is more.
 Spread buttercream on each cupcake, making sure you are flicking up buttercream around the centre. 
Once chocolate is cold, start breaking off stick style pieces and form a nest on top of buttercream. Place mini eggs in the middle and spray gold.


Favourite Song

'Pusher Love Girl'