Gloverly Cupcakes

Anybody who lives in the UK will know that this summer (if you can call it that), it rained pretty much constantly. Spring seemed to just turn into autumn, with only a couple of warm sunny days in between. The bad weather is what inspired these cupcakes, so I guess something good came out of the bad weather.

A friend in the office, Faye, left to go on secondment to Australia, just over a year ago. I had come up with some really cool Australian themed ideas for cupcakes so I asked if I could make some “leaving” cupcakes for her… and that’s when the whole making cupcakes everytime somebody left the office started. Having made some Aussie cupcakes for her when she left, I then said that I would make some British themed ones when she returned. So when she popped into the office for a visit this summer I took the opportunity to make some cupcakes!

The biscuits on top of the cakes are my made up gingerbread recipe – hopefully I’ll get around to adding it to the blog soon! I didn’t have small enough cookie cutters so I just cut them out by hand with a knife (using a piece of paper for each of the shapes as a template). If you want to learn how to ice biscuits, click here.

The actual cupcake flavours were as follows:

• Rain clouds – vanilla
• Umbrellas – caramel
• Wellies – chocolate

The vanilla recipe is here, the chocolate one is here and the caramel one is below…

Caramel Cupcakes (from The Hummingbird Bakery Cake Days)

Makes 18 (the recipe says makes 12-16 but I always get 18!)

280g caster sugar

240g plain flour

80g unsalted butter

1 tbsp baking powder

pinch of salt

240ml milk

2 eggs

1 tsp vanilla extract

150g tinned caramel or dulce de leche

Line 2 muffin trays with 18 cases. Pre-heat the oven to gas mark 5.

Mix the sugar, flour, butter, baking powder and salt together in a stand mixer (or rub in with your hands) until the mixture resembles fine breadcrumbs.

Beat the milk, eggs, vanilla and caramel together in a jug and then gradually beat into the dry ingredients until smooth (ensuring that you scrape down the sides of the bowl after each addition).

Divide the mixture evenly between the 18 cases (or as many as you get filling them 2/3rds full) and then bake in the oven for 18-20 minutes until they are lightly browned on top and spring back when pressed (and a skewer comes out clean). I usually check them and turn them around after 15 minutes.

Take out the tins immediately and leave to cool on a wire rack. Decorate once completely cool.

Caramel Buttercream (also from Hummingbird Bakery Cake Days)

500g icing sugar

160g butter

50ml milk

100g tinned caramel or dulce de leche

Beat the icing sugar and butter together on a very slow speed until the mixture resembles coarse breadcrumbs. I always put a tea towel over the top of my KitchenAid to prevent icing sugar going everywhere! Then slowly add the milk and vanilla. Once it’s all been added increase the speed and beat on high for 5 minutes until light and fluffy. Finally add the caramel and beat in well.

Please note that this is meant to make enough for one batch of cupcakes i.e. 12-16 but I find it makes way too much! I actually halve it and still end up with plenty to ice a whole batch of cupcakes!