Cupcake Centres

A few weeks ago I can home to a lovely suprise from the people at Dr Oetker. The parcel contained their new Surprise Inside Cupcake Centres in rich, indulgent flavours of Rich Chocolate, Salted Caramel and Zingy Lemon.

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“Our innovative Surprise Inside Cupcake Centres add a delicious, gooey surprise to the inside of your baking. Simply insert the nozzle into the middle of your cupcakes just after baking and squeeze into the heart of your cake. Cut open your cupcake to reveal an indulgent centre that oozes deliciousness. ”

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The new Cupcake Centres gave me another idea, i’d use Dr Oetker popping candy as a cupcake centre too!

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I started my making lemon cupcakes, with the Zingy Lemon Cupcake Centre, topping off with Lemon Meringue sprinkles (these are sooooo tasty)…

125g butter, softened
125g caster sugar
Juice of 1/2 lemon
2 large eggs, beaten
175g plain flour
2 Dr. Oetker Baking Powder Sachets
1 pouch Dr. Oetker Surprise Inside Cupcake Centres Zingy Lemon

To decorate:
125g lightly salted butter, softened
225g icing sugar
Juice of 1/2 lemon
Zest of lemon

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Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Put the cake cases into tins.

Put the butter, sugar and lemon juice in a bowl and whisk together until creamy and pale. Whisk in the eggs. Sift the flour and baking powder on top and then gently mix all the ingredients together until well blended.

Divide the mixture between the cake cases. Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch.

As soon as the cakes are cooked, generously inject each one with Lemon Surprise Inside Cupcake Centre, making sure the nozzle goes right to the centre of each cake. Transfer to a wire rack to cool.

To decorate, put the butter in a bowl and beat until smooth, glossy and pale. Gradually sift and beat in the icing sugar until creamy and soft. Mix in the Lemon juice.

Spoon the butter icing onto the cake and smooth around. Decorate each cake with lemon meringue topping.

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For the Rainbow Cupcakes:

65g Butter softened
65g Caster Sugar
1 tsp Dr. Oetker Madagascan Vanilla Extract
Large Egg , beaten
75g Self-Raising Flour

To Decorate:
Dr. Oetker Rainbow Popping Candy
Dr. Oetker Vanilla Easy Swirl Cupcake Icing

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Preheat the oven to 180°C and pop some cake cases into a cake tin.

Put the butter, sugar, vanilla extract and egg in a bowl. Sift the flour on top and then beat all the ingredients together using an electric whisk until well blended.

Divide the mixture between the cake cases. Smooth the tops and bake in the oven for 20-22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.

To decorate, using a small spoon, scoop out a piece of sponge from the centre of each cake and fill with Rainbow Popping Candy. Replace the scooped out cake on top, trimming if necessary, to snugly fit the top of the cake again.

Follow the directions on the can of Easy Swirl. Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top of the cake then continue piping round to form a swirl on top.

Just before serving, sprinkle the cakes with a few more pieces of Rainbow Popping Candy. Eat these straight away, otherwise the popping candy loses its pop!

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So tasty, so yummy!

Melissa xx

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