New cupcakes

Here's my images of my cupcakes ... loved the taste of these and they were so much fun to make! I did'nt have a blow torch so had to use the grill which I don't think gave it the best effect.

Lemon meringue pie cupcakes ... filled with lemon curd and topped with fluffy meringue. 

Mix together 100g butter, 100g caster sugar and the seeds of a vanilla pod until light and fluffy. Grab 2 eggs and beat these into the buttercream one at a time until fully mixed. Fold in 100g self raising flour and the zest of a lemon. Spoon into cupcake cases and add a tsp of lemon curd on top Bake at 180degrees for 15-20mins. To make the meringue beat in a bowl 2 eggs whites until soft peaks form and then gradually add 100g caster sugar until you gain a smooth silky texture (and you can tip the bowl over your head and it doesn't fall!!! haha). To make the spikes, spoon the meringue into a piping bag and use a plain nozzle .. pipe small dots and as the nozzle touches the cake release the pressure and pull the bag up sharply to make a point. I then placed them under a hot grill for a few minutes to make the meringue crisp. Top with a few bits of lemon zest.

Praline and pistachio cupcakes

Beat together 125g butter, 175g castar sugar, seeds of 1 vanilla pod and 75g of pistachio paste (you can buy this from Waitrose or specialist shops or I will attach a recipe to make your own) until light and fluffy. Gradually add 2 eggs beating after each addition. Sift in 185g plain flour and 1tsp baking powder. Add 125ml of milk and mix. Bake at 180degrees for 15-17mins. To make pistachio praline line a baking tin with foil and brush sunflower oil o it with a pastry brush. Scatter 75g of pistachio nuts on the tray. Place 200g caster sugar and 125ml of water in a saucepan and heat until boil point and a golden brown colour is achieved (around 10mins) remove from heat and pour over the nuts on the tray. Leave it to coll and then break into small chunks. Make meringue the same way as described above this time piping the small dots from the outside and draw in to the middle all round the edge, then continue on top of the first. Place under the grill for a few minutes and top with the broken pieces of praline.

Salted butter caramel cupcakes

Sift 175g self raising flour and 1tsp of bicarbonate of soda into a bowl. Mix together 75g unsalted butter and 100g muscovado sugar in another bowl for at least 5minutes until really fluffy and creamy. Add 2 beaten eggs gradually beating after each addition and adding a pinch of flour half way through to avoid curdling. Add vanilla extract and then fold in remaining flour, 2tbsp of milk and 50g of toffee pieces broken into small pieces. Bake for 15-20mins at 180degress. Make caramel sauce by dissolving 125g caster sugar in 4 tbsp of water in a heavy based saucepan over a gentle heat. Bring to the boil and until a golden brown colour is achieved (be patient it can take around 10mins don't rush it or it will burn) and then take off the heat and add 5 tbsp of double cream and 75g salted butter stirring to avoid seizing and then leave to cool. To make buttercream frosting beat 150g of unsalted butter and 150 icing sugar for 5minutes until fluffy and slightly stiff. beat in 1tsp of caramel extract and 1tsp of vanilla extract. Spread buttercream on cooled cupcakes and pour salted caramel on top of cupcake and sprinkle a few flakes of sea salt onto the top.