Christine's Pudsey Bake Off recipe
CHRISTINES ORANGE AND CHOCOLATE SURPRISE PUDSEY CUPCAKES
These light orange cupcakes have a ‘surprise’ chocolate ganache filling and you can make your own Pudsey toppers
Makes 12 Large Cupcakes
175gms Unsalted Butter (Room temperature)
175gms Caster Sugar
185gms Plain Flour - Sieved
2 Teasps Baking Powder
3 Large Eggs
Grated zest of a medium orange.
Juice of half an orange
Chocolate Surprise Filling
80mls Double Cream
120gms milk Chocolate Beads or Chunks
175gms Cream Cheese
125gms Unsalted Butter (soft)
470gms Sieved Icing Sugar- sieved
Grated zest of a Med Orange
1 Teasp Orange Extract
Small chunk milk chocolate for grating
You will need a 12 cup muffin tin
2 Large Piping Bags and one ‘Star’ Piping Nozzle
12 Pudsey Toppers
12 Pudsey or Orange Muffin Paper Cases
Turn the oven to 180º C.
1. Make the ganache by heating the double cream until just beginning to boil and pouring over the milk chocolate chunks. Leave for a minute or so and then stir until smooth and shiny. Put aside until quite cold and beginning to thicken.
2. Grate the zest of both oranges but keep aside one zest for the frosting.. Juice just one orange.
3. Place the butter and sugar in a bowl and using an electric mixer beat until light and fluffy.
4. Beat the eggs in a jug and add the zest of one orange and the half the juice.
5. Gradually beat the liquid into the butter mixture adding a little flour to prevent curdling.
6. Fold in gently the sieved flour and baking powder.
7. Divide the cake mix between the 12 cake cases filling ¾ full.
8. Bake for 20 mins until risen and golden brown.
9. Set aside until cool.
10. While the cakes are baking, place all the ingredients for the frosting in a bowl and beat until smooth and creamy
11. When the cakes are cool gently slice away the top ‘dome’ of the cake and using an apple corer or cupcake coring tool bore down into the centre of each cake about three quarters down and pull out the cake so you have a nice hole in the middle..
12. Check the ganache and if ready whisk briskly until smooth and thick.
13. Place the ganache into a piping bag and cut the end of the bag off (about a ½ inch hole.
14. Pipe the chocolate into the cake centres.
15. Place the frosting into another piping bag that is fitted with a star pipe and pipe whirls of frosting on the top of your cakes.
16. Finish by grating a little chocolate on each one and placing on the toppers of your choice.
PUDSEY CAKE TOPPERS.
You will need a small bear cutter (available from most good cake decorating sites)
100 gms White Petal paste
Black, Pink, Blue, Green and Yellow edible pens.
1. Colour 80 grams of the petal paste a rich yellow.
2. Roll out until fairly thin and using your cutter press out 12 ‘bear’ shapes.
3. Leave to harden for about 30 mins.
4. Using the remainder of your petal paste (white) roll out thinly and cut 12 narrow strips of icing about ¾ – 1 inch long for the eye patches over the bears left eyes.
5. Stick on to the bear using confectioners glue and folding under to neaten.
6. Leave for another 30 mins and then using the black pen, draw on the eye, nose and smiley mouth of the bear.
7. Using the colour pens dot colours on to the eye patch.
8. Leave for at least an hour before using on your cakes.
If you are feeling really adventurous why not try moulding the larger bear….it is easier than you think!
1. Roll a ball for the main body of your bear, very slightly flatten in the front.
2. With a sharp knife cut the 2 arm shapes leaving attached to the body.
3. Roll another ball for the head, pinching the ears into shape and attaching to the body with confectioners glue and half a cocktail stick.
4. Roll 2 smaller balls for the legs and attach to the body using the glue and smaller pieces of cocktail stick.
5. Roll out some white petal paste thinly and cut out a strip for the eye patch.
6. Stick to the head with glue.
7. When dry paint on the facial features and the spots on the eye patch with edible pens.