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Crème de la Crème of Cupcakes

Posted by Olivar Calvo Sandy on June 7 2017.

Why was it a mistake to spin off The Great British Bake off into Crème de la crème

 

 

cupcake pink

The Great British Bake Off: Crème De La Crème hasn’t been well received. It’s presented by Tom Kerridge, a celebrated British chef, who’s in search of Britian’s best team of pastry chefs. Much like the original show the groups create elaborate patisserie and desserts for the judges. This is where we believe the show starts to go wrong. We miss Mel, Sue and their comedy as well as the pillars of baking Paul and Mary. It’s basically lost its spark.

 

In the original Bake Off everyone could participate, such as doctors, plumbers or even housewives, however the new show only involves professionals who have in-depth experience in cooking. With the normal contestants, the public could relate with them and their inexperience, now this is no longer the case. We cant for the underdog, or judge the baker from the WI more harshly, only on how well these ‘professionals’ preform. Even the recipies are far more complicated, definitely something you wouldn’t, or couldn’t make at home. This is far from our kitchens as possible.

 

What we loved about The Great British Bake Off was that we had the opportunity to learn simple and delicious recipes from home cooks, that,and the presenters are exactly what’s missing from Crème de la crème. In essence, it’s missing that vital ingredient.

 

Below you can find a simple recipe from Tastemade chosen by us for a tasty cupcake : 

 

 

INGREDIENTSCupcakes

429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml (1 1/2 cups) of milk
125ml vegetable oil
125g butter
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
200g white cooking choc (melted)
200g white choc chips
300g frozen or fresh blueberries
Frosting
1 batch of fluffy vanilla buttercream frosting
2 tbsp blueberry jam

 

 

 

RECIPE

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt.

 

Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

 

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Place a tablespoon of blueberries into each cupcake liner and fill with batter about 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle some white choc chips on top before baking for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While the cupcakes are baking and cooling prepare your buttercream frosting by adding blueberry jam and mixing it in well until everything is well combined.

 

 

 

 

 

Do you think you can make it tastier and simpler ?

Why not book your Cupcake Decorating Hen Party with us

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