21 August 2013

Jammy Little Nutters

Now in honour of the splendiferous return of the great British bake-off, I thought I'd treat you all with some frightfully d-licious little gems.

Cast your beady eyes upon these....




Sweet, sticky, gooey jam snuggly wrapped in a fudgey chocolate blanket gloriously topped in a smearing of crunchy peanut butter frosting. They're just jam-packed (couldn't resist) with everything you'd want in a cupcake!

Big, bold & down right naughty. A winning combination.


Look at him just flashing his goods in full glory. Filthy scamp.

These bad boys can be whipped up in no time at all & before you know it you'll be munching your way through them to just y'know... check for any dangers before they're offered round.

Sometimes it's just necessary to take one for the team.

To get them in your life you'll need...

For the cupcakes:
7 oz self-raising flour
1 oz green & blacks cocoa powder
8 oz golden caster sugar
1 tsp baking powder
8 oz stalk margarine (or unsalted butter if preferred)
3 large eggs
Vanilla extract
Jar of your favourite raspberry jam (..or flavour of your choice)

For the frosting:
250g icing sugar
250g crunchy peanut butter
50g unsalted butter
3 tbsp milk (or as needed)
Dash of vanilla extract

Preheat your oven to 180°C, 350°F, gas mark 4.
Whip out your trusty tray and pop in your cupcake cases




Begin by measuring out your flour, cocoa powder, baking powder & sugar and plop them altogether in a big bowl.
In a separate bowl, cream together your butter & sugar until it's all fluffy & light. Gradually whisk in your eggs one at a time & with a dash of your vanilla extract, give it all a good stir.
Then, gently fold in your flour mix and give everything a real good seeing to with your wooden spoon. Oh hello arm muscles.

Or, if you're feeling particularly lazy like I was, drop everything into a food processor, sit back & flex your smug little toes whilst the whisks do the talkin'. Pretty soon you'll be left with a batter to rival Nigella's.





Isn't it a beauty?

Spoon your glorious mix into your prepared cases...




And then bake your beauties for 25-30 minutes until they're all bronzed, plump & delicious.


This is where the magic happens!
To make your frosting, grab your ingredients & whiz together your butter & sugar until you're left with a smooth talkin' bowl of goodness. Whack in your butter (or marg) with a few drops of vanilla extract and give it a stir. Little by little add in some milk until you achieve your desired frosting texture. I like mine thick, crunchy & with a bit of substance...frosting you can really sink your teeth into.

Mix mix mix & then take a second to marvel in all its glory. At this point, a taste test really is necessary.

If you can, set your frosting to one side. It's time to jam.

Once your cakes have cooled completely, get to work by cutting out the centres with a knife to create little pockets for your jam.





I used this nifty little contraption that found its way into my Christmas stocking last year. Takes no time at all, which is great as who has time to waste when there's frosting just waiting to be eaten?


You'll also find yourself left with a rather triumphant pile of chocolately crumbs. How utterly devastating. 


Take your jar of jam and fill your cupcakes until you have sticky, jammy goodness spilling out in all directions. Oh boy...


Grab your crunchy frosting & giving it a extra stir around, slather it all over your cupcakes' naked bodies. Don't be afraid to get down right messy here...you're not dishing up to Ms Mary Berry after all.

Sprinkle on any extra slices of naughtiness that your heart desires. I added some leftover cake crumbs & some caramel rolo drops because a girl can never have too much chocolate after all.

Those left over crumbs we spoke about earlier? You could crumble them up & sprinkle them onto your cupcakes for an extra choccy kick, or you could put them to good use like I did...remove the evidence by devouring them. 
Well, it'd be rude to let them go to waste, wouldn't it?

Who could resist one of these handsome hunks?

Now these may not win first place in the beauty department but holy smokes do they taste scrumptious. Go on, pick out a cheeky chappie & gobble it down with a tall glass of something equally scrummy. Go nuts. 

Now if you excuse me, I have a jammy little nutter calling my name & I'm simply too polite to ignore its' invite. Adios!





Share:

No comments

Post a Comment

© Little Elysian | All rights reserved.
Blog Design Handcrafted by pipdig