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Apple Jolly Rancher Candy Cupcake with Lemon Jelly Frosting

Posted on Posted in Cupcakes .

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

After being given a big jar of jolly ranchers I decided to make a sweet treat with some of the flavours.

The idea was to make fudge with the grape flavoured candy. Following a basic fudged recipe as the base, I didn’t modify the volume of condensed milk enough and ended up with a almost playdough like outcome….

Off the back of this I altered the volume of liquid to candy ratio as well as changed up the flavour to a more unusual taste. While the recipe seemed to work in terms of texture and taste the fudge just seemed a bit boring and not really worth the effort vs. just eating a jolly rancher.

I really did love the taste of the green apple flavour rancher, particularly as apple flavour is so hard to hero (generally it’s overpowered by other flavours).

That took me back to the bake drawing board, where I took inspiration from my last experimental bake and made cupcakes. To change things up a little I opted for lemon in the frosting for a complimentary flavour combo and used jelly crystals for an additional flavour boost.

I must say, the cupcakes are moreish but the frosting is absolutely the star – just superb.

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Ingredients:

Cake:

  • 90g buttermilk
  • 90ml oil
  • 150g Apple Jolly Rancher candy
  • 1 tsn vanilla essence
  • 125g self raising flour
  • 75g sugar
  • 75g jelly
  • 1/4 tsn salt
  • 2 eggs

Frosting:

  • 20ml milk
  • 40g lemon jolly rancher candy
  • 125g butter
  • 40g icing sugar
  • 25g apple flavoured jelly crystals

 

Method:

  1. Place the unwrapped candy and buttermilk in a bowl and microwave until bubbling.
  2. Stir for 1 minute, microwave until bubbling, stir etc continue until the candy have dissolved.
  3. Pre-heat the oven to 180c degrees and line a medium 8-capacity cupcake tin with patty pans.
  4.  In a bowl, pour the flour, sugar, jelly crystals and salt, stir to combine.
  5. Place the candy milk mix along with the oil and vanilla in a bowl and whisk until combined.
  6. Pour the buttermilk mix into the bowl with the flour along with the eggs.
  7. Beat on slow with electric beaters until just combine.
  8. Spoon the mix into the 8 cupcake patties in the prepared cupcake tray.
  9. Bake in the oven for 16 minutes or until a skewer inserted in the middle comes out clean.
  10. Place the cupcakes on a rack to cool.
  11. Meanwhile, make the frosting by placing the unwrapped lemon candy and milk in a bowl and microwave until bubbling stir etc continue until the candy have dissolved.
  12. Stir for 1 minute, microwave until bubbling, stir, etc, continue until the candy have dissolved.
  13. Soften the butter in a bowl by microwaving until just soft.
  14. Place all the ingredients in a bowl and using electric beaters whisk until the frosting is light and fluffy.
  15. Please in the fridge until set.
  16. Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
  17. Enjoy!

 

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Sourworm Cake

Posted on Posted in Cakes .

Sourworm Cake

Sourworm Cake recipe

 Another childhood inspired recipe, this sourworm cake encapsulates all things I loved as a tween/teen.

Warhead lollies, sour straps and sourworms…basically anything with the sour and sweet combo, even better if sherbet was also part of the mix.

I also use to eat a lot of cheese (particularity melted tasty and brie), jelly & ice-cream and had (and still have) a strong weakness of white chocolate (Milkybar and Dream…OMG).

So I decided to make a cake that combines childhood old fav ingredients that would bring back memories.

I came up with a base recipe in which I interchanged varying jelly flavours, and sour lolly types.

I found sour worms worked best for flavour, taste and strength, while an orange jelly flavour was the closest to the sour worms flavour I could get (keeping the flavour profile simple, non-complicated but still tasty).

By making sherbet from scratch and layering it into the cake, I was able to create a further enhancement on the sour lolly profile.

The icing in this recipe is a perfect addition to offset the sweetness and adds another layer of texture.

Sourworm Cake recipe

Ingredients:

Cake:

  • 200g sour worms
  • 200ml water
  • 170g butter
  • 170g white chocolate
  • 300g self raising flour
  • 2 eggs

Icing:

  • 90g butter
  • 75g sour worms
  • 375g cream cheese
  • 25g orange jelly crystals
  • 100g cream

Sherbet:

  • ½ tsn citric acid
  • 10g icing sugar
  • 20g orange jelly crystals
  • ½ tsn baking powder

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. To make the cake place the sour worms and water into a saucepan on a medium heat, stirring until the mix is smooth and well combine.
  3. Add the butter and chocolate to the sour worm mix, stirring until smooth, take off the heat and allow mix to cool to room temperature.
  4. Pour the sour worm mix into a bowl, add the flour and eggs using a hand whisk to beat until combine.
  5. Pour the mix into the cake tin and bake for 50 minutes or until a skewer inserted in the center comes out clean.
  6. Place the cake on a cooling rack until completely cooled.
  7. Meanwhile, make the icing by placing the sour worms and butter into a saucepan on medium heat, stirring until smooth and combine (the butter may separate, this is fine).
  8. Pour the sour worm mix into a bowl and leave to cool to room temperature.
  9. Add the cheese and jelly crystals to the sour worm mix, beating with electric beaters until well combine and fluffy.
  10. In a separate bowl pour in the cream and whisk with electric beaters until soft peaks form.
  11. Add the sour worm cheese mix to the whipped cream and beat on low until just combine (do not over whisk or the cream will curdle).“
  12. Make the sherbet by placing all ingredients in a bowl and stirring until combine.
  13. Cut the cake in half horizontally, placing one cake layer on a plate.
  14. Top the cake on the plate with half of the icing.
  15. Following sieve 1/2 of the sherbet onto the icing then add the 2ndcake layer onto the sherbet layer.
  16. Sprinkle with 1/2 of the remaining sherbet, spread the remaining icing over the top and finish by sprinkling the remaining sherbet over the cake, enjoy!

 

Rosemary Lemon and Carrot Loaf recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

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Sourworm Cake recipe

 

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Blackberry Jelly Pillow Cakes

Posted on Posted in Cakes .

Blackberry Jelly Pillow Cakes

Blackberry Jelly Pillow Cakes recipe

Its funny I have baked a bit where I incorporate Jelly crystals into recipes (for example my Jelly biscuits), but I haven’t actually make a Jelly recipe as such in the traditional sense. I’m not appose Jelly but incorporating the crystals into recipes is far more exciting and an easy way to add flavour to any recipe.

This next post’s recipe does just that, as well as plays around with the traditional Aussie (more accurately New Zealand) Lamington to give it a fruit coating instead of the traditional chocolate.

I must say this recipe turned out way more impressive than I expected and fast became one of my favorites for a while.

And why blackberry? Why not?

 

Ingredients:

  • 85g packet blackberry jelly crystals
  • 75g butter
  • 75g sugar
  • ½ tsn vanilla essence
  • 1 egg
  • 100g self raising flour
  • 30g milk
  • 90g desiccated coconut
  • 100ml thickened cream
  • 1 tsn icing sugar

 

Method:

  1. Pre-heat the oven to 180c degrees and place 12 medium sized patty pan cases into a 12 hole cupcake tin.
  2. Place 45g of the jelly crystals into a bowl of 250ml of boiling water. Whisk until the jelly has dissolved fully then pour in a further 250ml of cold water into the bowl, whisk again.
  3. Place the jelly mix in the fridge for 1 hour or until the jelly resembles a syrup texture and is almost set.
  4. Using electric beaters beat the butter and sugar for 5 minutes until light and fluffy.
  5. Add the vanilla and eggs, beating in each addition.
  6. Sift in the flour and pour the milk into the butter mix and mix with a spoon until just combine.
  7. Whisk with electric beaters until just fluffy.
  8. Spoon the mix into the patty cases (about 2 tbsn of batter per cake) and bake in the oven for 15 minutes or until a skewer in the center comes out clean.
  9. Allow the cake to cool in the pans for 5 minutes than place on a cooling rack out of the patty cases until the cakes are cooled.
  10. Place the coconut onto a plate.
  11. Using a fork dip the cakes into the jelly for 25 seconds then place in the coconut and cover the cake completely.
  12. Place the covered cake onto a plate and repeat, all the jelly should be used up. Once all covered place the plate in the fridge for 1 hour to set.
  13. Using electric beaters beat the cream and icing sugar until thick and peaked.
  14. Cut the cakes horizontally in half, spoon some cream into one of the cake halves, dust with 10g of the jelly crystals over the cakes.
  15. Sandwich the second cake on top of the cream and dust with a further 5g of the jelly crystals over the cakes.
  16. Place the cakes in the fridge again for a further 30 minutes, serve.

 

Blackberry Jelly Pillow Cakes recipe

Ingredients

Blackberry Jelly Pillow Cakes recipe

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Blackberry Jelly Pillow Cakes recipe

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Blackberry Jelly Pillow Cakes recipe

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Blackberry Jelly Pillow Cakes recipe

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Blackberry Jelly Pillow Cakes recipe

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Blackberry Jelly Pillow Cakes recipe

 

 

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