CHRISTMAS OFFER Subscribe to Hertfordshire Life today CLICK HERE

Will Torrent's Cupcakes- Recipes

PUBLISHED: 12:34 26 August 2011 | UPDATED: 10:34 21 February 2013

Will Torrent's Cupcakes- Recipes

Will Torrent's Cupcakes- Recipes

Why dont you try Will Torrent's delicious cupcakes for a treat...

Will Torrents Eton Mess Cupcakes


Makes approximately 8


Ingredients for the cakes


150g Billingtons Unrefined Golden Caster Sugar


250g Butter (200g for Cake and 50g for buttercream)


4 Medium Eggs


80ml Semi-Skimmed Milk (50ml for cake and 30ml for buttercream)


100g Allinson Nature Friendly White Self Raising Flour


1 tsp. Nielsen-Massey Vanilla Extract


100g Ground Almonds


70g dried strawberry pieces (50g for cake and 20g for buttercream)


125g Silver Spoon Icing Sugar


25g clotted cream


1 packet of meringue nests, broken into pieces


1 punnet fresh strawberries


Sugar coated fennel seeds



Method


1. Pre-heat oven to 180oC, Gas Mark 4.


2. Beat the caster sugar and 200g of the butter in a food mixer on high speed using the beater attachment for 5 minutes.


3. Slowly beat the eggs, one at a time, and then 50ml milk.


4. Add the flour, Nielsen-Massey Vanilla Extract, ground almonds and 50g of the dried strawberry pieces and mix thoroughly.


5. Spoon the mixture into cupcake moulds and bake in the centre of the preheated oven for 20 minutes until the tops of the cakes are even in colour and a skewer inserted into the centre of the cake comes out clean.


6. Allow the cakes to cool on a wire tray


7. Soften the rest of the butter in a bowl in an 850w microwave on high for 10 seconds, transfer to a food mixer and beat on high speed for 1 minute. Slowly mix in the icing sugar, 1 tablespoon at a time, until the mixture is smooth. Add the rest of the milk & keep on whisking until light & creamy. Add the clotted cream


8. When the cakes are cool, using a piping bag with a star nozzle pipe the clotted buttercream in the traditional way


9. Sprinkle the broken meringue pieces and wedges of fresh strawberry on top.


10. To finish sprinkle some sugar coated fennel seeds (which you can buy online or at Asian supermarkets). They look like hundreds and thousands but will give you a unimaginery taste sensation!

Will Torrents Black Forest Cupcakes


Makes approximately 8


Ingredients for the cakes


150g Billingtons Unrefined Golden Caster Sugar


250g Butter (200g for Cake and 50g for buttercream)


4 Medium Eggs


80ml Semi-Skimmed Milk (50ml for cake and 30ml for buttercream)


150g Allinson Nature Friendly White Self Raising Flour


50g Cocoa powder


50g melted dark chocolate


125g Silver Spoon Icing Sugar


50g cherry jam/compote


25ml Kirsch or cherry brandy


1 tsp. Nielsen-Massey Vanilla Extract



Method


1. Pre-heat oven to 180oC, Gas Mark 4.


2. Beat the caster sugar and 200g of the butter in a food mixer on high speed using the beater attachment for 5 minutes.


3. Slowly beat the eggs, one at a time, and then 50ml milk.


4. Add the flour, cocoa powder, melted chocolate and mix thoroughly.


5. Spoon the mixture into cupcake moulds and bake in the centre of the preheated oven for 20 minutes until the tops of the cakes are even in colour and a skewer inserted into the centre of the cake comes out clean.


6. Allow the cakes to cool on a wire tray


7. Soften the rest of the butter in a bowl in an 850w microwave on high for 10 seconds, transfer to a food mixer and beat on high speed for 1 minute. Slowly mix in the icing sugar, 1 tablespoon at a time, until the mixture is smooth. Add the rest of the milk & keep on whisking until light & creamy. At this point remove half and stir in the cherry jam, and with the other half stir in the kirsch and Nielsen-Massey Vanilla Extract. Marble together in a bowl.


8. When the cakes are cool, using a piping bag with a star nozzle pipe the marbled buttercream in the traditional way


9. Sprinkle with shaved chocolate (you can create this effect but using a potato peeler on the side of a chocolate bar) and a dust of icing sugar.

0 comments

More from Food & Drink

Wednesday, November 7, 2018

Indulge in the very best of pub classics every Wednesday night at The Black Horse.

Read more
Friday, November 2, 2018

It’s that time of year again and we have our special T-BONE steak offer!

Read more
Wednesday, October 31, 2018

A trailblazer nearly 30 years ago, this Hertford Thai restaurant is on the cusp of reinvention

Read more
November 2018
Tuesday, October 30, 2018

If you don’t fancy slaving over a hot fire this year, head to one of these restaurants for a festive feast on Christmas Day

Read more
Tuesday, October 23, 2018

A warming bonfire night snack, easy and delicious and full of autumn flavour

Read more
October 2018
Wednesday, October 17, 2018

Make the most out of autumn with these eight walking routes that take in a variety of Hertfordshire’s terrains and - most importantly – have a cosy pub along the way

Read more
Tuesday, October 16, 2018

Pulled and rolled Jacob’s ladder with potato, carrot and leek cake, roasted baby leeks and veal jus

Read more
October 2018
Thursday, October 11, 2018

Auberge du Lac opened its doors in 1998 and we are inviting you to celebrate the restaurants fabulous history on Wednesday 28th November.

Read more
Monday, October 8, 2018

Buntingford gains a new 28-cover fine-dining restaurant with the opening of the Falcon

Read more
October 2018
Wednesday, October 3, 2018

Christmas at the Tilbury from 23rd November to 29th December.

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Topics of Interest

Food and Drink Directory

Local Business Directory

Search For a Car In Your Area

Property Search