CHRISTMAS OFFER Subscribe to Yorkshire 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

Friday, November 9, 2018

Celebrate the party season in style at Matt Healy x The Foundry and enjoy a three-course menu packed full with festive flavours.

Read more
Friday, November 9, 2018

After the Christmas season, we’ll be welcoming in 2019 in style with our exclusive Taster Menu events.

Read more
Friday, November 9, 2018

Celebrating the 50th anniversary of a West Yorkshire restaurant that’s a firm favourite with foodies

Read more
Huddersfield
Friday, November 2, 2018

The finest talent in Yorkshire’s hospitality industry gathered at Rudding Park for the announcements of the winners.

Read more
Wednesday, October 31, 2018

A sweet way to get your five-a-day

Read more
Friday, October 26, 2018

A traditional treat around the bonfire on November 5th but delicious any time of the year. Try this recipe fresh from the experts at Bettys Cookery School, Harrogate.

Read more
Thursday, October 25, 2018

What does a new partnership mean for one of Yorkshire’s leading restaurants with rooms? Claire Gallagher revisits The Yorke Arms .

Read more
Pateley Bridge
Monday, October 22, 2018

There is much to admire about the food and atmosphere at The Plough, Scalby, says Jeannie Swales

Read more
Friday, October 12, 2018

One of the world’s top chefs is winging his way back to Yorkshire

Read more
Friday, October 5, 2018

Where there’s smoke, there’s fire – and flavour. It’s not a new technique – our prehistoric ancestors were preserving meat with smoke while still discussing whether or not to invent the wheel (they voted ‘yes’ in the end) – but it is enjoying something of a renaissance among contemporary carnivores.

Read more
Wednesday, October 3, 2018

Lunch Menu - £15 for two small plates & a drink.

Read more
Thursday, September 20, 2018

“Guests can expect to enjoy an a la carte menu packed with a unique take on British classics, as well as a wine list which is often recognised as one of the best in the city”.

Read more
Tuesday, September 18, 2018

The winners of the 2018 Yorkshire Life Food and Drink Awards were announced at a glittering ceremony at Rudding Park Hotel.

Read more
Tuesday, September 18, 2018

The winner of the Bar of the Year category announced

Read more

Topics of Interest


Follow us on Twitter


Like us on Facebook

Subscribe or buy a mag today

subscription ad

Local Business Directory


Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy


Property Search