Cupcakes don’t always have to be bright and covered in sprinkles and glitter. Not that anything is wrong with that, however for this recipe I wanted to put together a cupcake with a more muted colour palette and incorporate an aspect of masculinity for the guys out there….
Tim Tam biscuits have been a house hold kiwi delight for many years. So when Shannon from Be My Light Blog and Instagram approached me wondering if I could collaborate with her on a project she was currently working on, of course I jumped at it.
Shannon has been a part of a media push for some new Tim Tam flavours that Arnott’s had just released. Given the brief to interpret the new Tim Tam flavour ‘Strawberry Champagne’ into a cupcake, the outcome was clear. So here is my cupcake twist on the ‘Strawberry Champagne’ Tim Tam.
This recipe is for a moist chocolate malt cupcake, filled with delicious strawberry goo and topped with a champagne buttercream. However if you’re anything like myself and aren’t a huge drinker and don’t have a nice bottle of champagne lying around, you can substitute the champagne for your favourite white wine.
- For the Cupcake
- 175g Plain Flour
- 30g Cocoa Powder
- 10g Malt Powder
- 185g Caster Sugar
- ½ Teaspoon Baking Soda
- 75g Dark Chocolate
- 2 Eggs
- 120ml Cooled Coffee
- 120 Buttermilk
- 105ml Oil
- Strawberry Goo (See link above)
- For the Top
- 150g Butter - Softened
- 360g Icing Sugar
- 2 Tablespoon Champagne
- Pink Food Colouring
- 1 pack of Strawberry Campagne Tim Tam Biscuits
- Fresh Strawberries
- Flick oven onto 170 degrees bake and line a cupcake tin with 12 cupcake cases.
- Using a food processor chop up the chocolate and then add to a large bowl, along with the sifted dry ingredients.
- Whisk the wet ingredients in a free-standing mixer until well combined.
- With the mixer on a low speed, slowly add the dry ingredients and continue to whisk until smooth.
- Pour mixture into a small jug and fill paper cupcake cases about two-thirds full.
- Bake between 16-20 minutes or until screw comes out clean or cupcake springs back when touched.
- Leave cupcakes out to cool before filling with strawberry goo.
- When the cupcakes have cooled slightly, core out the centre of the cupcake and fill with strawberry goo (See link above for recipe for fruit goo).
- When that's done, let's move onto the buttercream. Again using the free-standing mixer, add the softened butter and beat for 5 minutes, scrapping down the sides occasionally.
- Sift icing sugar into a large bowl and add to the butter in two stages, beating for another 3 minutes between each addition.
- Now on a slower speed add the champagne and a drop of pink food colouring (you're after a very pale tint of pink, less can be more in this instance), before blasting the buttercream for another minute or so.
- To top off these beauties, pipe a swirl of champagne butter cream on top, sprinkle with 'Strawberry Champagne' Tim Tam biscuits and squash in a fresh strawberry. If you're feeling a little more adventurous, drip on some extra strawberry goo. Wow!
There’s something exciting and energetic about street cuisine and night markets. Montfoort is a small business in Wellington who showcase the best of Dutch street food during local markets. So as you can imagine I was quite excited about collaborating with Montfoort on a new baking project.
Being inspired by Moontfoort’s stroopwafels, I’ve decided to take a twist on the traditional way you’re to eat these delicious Dutch biscuits. Traditionally the stroopwafels would rest overtop of your favourite hot drink, allowing the spiced caramel inside to warm slightly and go all gooey. For this recipe I’ve opted for a cupcake case instead of a mug and made a soft Earl Grey infused cupcake. This is then topped with a spiced caramel butter cream and lavished with more gooey spiced caramel sauce (you can find my recipe for the spiced caramel sauce here), and if you’re lucky enough to get your hands on some of Montfort’s stroopwafels to shard on top, even better!
Don’t forget that if you’re ever in Wellington over the weekend, try track down Montfoort and try there Dutch treats.
looking for the Spiced Caramel Recipe!
- For the Cupcake
- 125g Self Raising Flour
- 125g Caster Sugar
- ¼ Teaspoon Baking Soda
- 125g Butter - Room Temp
- 2 Large Eggs
- 2 Tablespoon Earl Grey Infused Milk (1 Teabag Required)
- For the Buttercream
- 150g Butter - Softened
- 340g Icing Sugar
- 8-10 Tablespoons Spiced Caramel
- For the Spiced Caramel
- See the link above
- Flick oven onto 180°C bake or 170°C fan and line cupcake tray with paper cases.
- Let's start by infusing the milk, pour roughly 3 tablespoons of milk in a mug or ramekin. Place a teabag in the bottom, making sure it's been submerged.
- Heat milk in the microwave until nearly boiling (aprox. 30-40 seconds). Squeeze teabag and continue to leave resting in the milk while it cools.
- For the cupcakes, sift together all the dry ingredients in to a free-stand mixer.
- Add the eggs and butter and beat for 1 minute.
- Lower the speed and add the 2 tablespoon of cooled tea infused milk, turn mixer back up for 1 more minute, not forgetting to scrap down the sides during.
- Fill paper cases about two-thirds full.
- Bake between 16-20 minutes or until cake springs back when touched.
- Leave cupcakes out to cool while we move onto the buttercream.
- Beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
- Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
- On a slower speed add the spiced caramel sauce then turn mixer speed back up for another 5 minutes.
- Once the cupcakes are cool pipe a big blob of buttercream on the top then drizzle with more spiced caramel.
- Like I mentioned earlier, if you've manage to get your hands on some stroopwafels, cut them into shards and stab them into the top of the buttercream. Sweet, spicy, delicious!