Mojito Cupcake Kit

Gin and Tonic Cupcake Kit

Sold Out £20.00

• Description
• How to make your Gin & Tonic Cupcakes
• Ingredients & Nutritional Information

• Product Description

  *** Great Taste Award Winner for 2018 ***

  Don't just drink G&T - now you can eat it in cupcake form! The ultimate botanical bake for gin and cake lovers - get the real baking-from-scratch experience with everything you need to make 12 gin and tonic cupcakes at home. Our Gin & Tonic Cupcake recipe has been exclusively approved by Michel Roux OBE.

  The sponge for these Gin & Tonic Cupcakes is slightly flavoured with tonic water and then drizzled with gin to give it a delicious but not overpowering flavour. The gin flavoured buttercream and a wedge of lime finish these cupcakes off perfectly. 

  Wow, your friends and family with our brand new Gin and Tonic cupcake baking kit. We include all the dry ingredients, gin, tonic, easy to follow recipe card and even the bright green cupcake cases, testing skewer, piping bag and metal nozzle. Just add fresh limes, butter and eggs.

  These gin and tonic cupcakes make the perfect gift for Gin & Tonic lovers, G&T fanatics, birthday cakes, parties, anniversaries and any special occasions.

  What's in the Box?

  The kit contains cake mix, icing mix, Bombay Sapphire gin miniature (50ml), Fever Tree tonic water (200ml), 12 x green cupcake cases, butter measure and recipe card. 

• How to make your Gin & Tonic Cupcakes

  With our baking kit, it couldn't be more simple to know how to make Gin & Tonic Cupcakes! 

  • Preheat your oven and line your tray with the cases
  • Place the contents of Bag 1 into a bowl with your fresh eggs and butter. Whisk together until well combined. Add in the measure of tonic water and stir until you have a smooth batter
  • Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes. When cooked, cool for 10 minutes before piercing the tops gently to create small holes. Drizzle half of the gin over and then leave to cool
  • For the icing, mix the butter with Bag 2 until pale and creamy. Add the remaining gin and mix to combine. Using the piping bag provided, pipe a swirl on top of the cakes before finishing with lime zest and a lime wedge

  There you have it - perfect Gin & Tonic Cupcakes!

• Ingredients and Nutritional Information

  Ingredients (allergens in bold): Icing sugar (sugar, anti-caking agent: corn flour), self-raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin), caster sugar, tonic water (carbonated water, sugar, citric acid, flavourings including quinine, sweetener (sodium saccharin), gin (ABV 40%), plain white flour (wheat flour, statutory nutrients: calcium carbonate, iron, niacin, thiamine), baking powder (wheat flour (wheat flour, calcium carbonate), iron, niacin, thiamine), natural vanilla flavouring, raising agents (sodium acid pyrophosphate, sodium bicarbonate).

  Nutritional Information (per 100g as sold): Energy 1330kJ / 313kcal, Fat 0.24g (of which saturates 0g), Carbohydrates 75.8g (of which sugars 63.5g), Protein 1.7g, Salt 0.01g

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Strawberry and Prosecco Cake Kit

Sold Out £20.00

• Description
• How to make your Strawberry & Prosecco Cake
• Ingredients & Nutritional Information

• Product Description

  The perfect bubbly bake for Prosecco and cake lovers, this baking kit creates a show-stopping naked layer prosecco cake with a delicious strawberry centre! It’s still baking from scratch but with much less fuss and mess thanks to our exclusive baking kits. We give you all the dry ingredients perfectly weighed out, plus a few handy extras to help you along. Our four-layer prosecco cake recipe has been exclusively approved by Michel Roux OBE.

  The prosecco cake is made up of four layers of sweet vanilla sponge, drizzled with a prosecco syrup, a delicious fresh strawberry centre and topped with a prosecco flavoured buttercream and white chocolate curls scattered over.

  This Strawberry & Prosecco Cake kit contains all the dry ingredients you need to make your Prosecco Cake, plus a prosecco miniature, baking paper, testing skewer and even the tins to bake your sponges in. Just add strawberries, butter, eggs and a splash of milk.

  The Strawberry & Prosecco cake kit is perfect for all special occasions, including birthday cakes, anniversaries and hen parties, or even as a DIY wedding cake or wedding favours.

  What's in the Box?

  The kit contains: Prosecco Cake Mix, Icing Mix, Belgian White Chocolate Curls, Prosecco (200ml), 4 x single use baking tins, 4 x baking paper circles, butter measure and recipe card.

• How to make your Strawberry & Prosecco Cake

  Our Strawberry & Prosecco Cake is as easy to make as it is to eat!

  • First, preheat your oven and line the 4 cake tins with the baking paper provided.
  • In a large bowl, beat soft butter with the contents of Bag 1. Whisk in the eggs one at a time until well combined. Add in the milk and scrape down the sides to ensure it's all mixed in.
  • Divide the mixture equally between the 4 tins and use a spatula to smooth the tops down. Bake for 15-20 minutes. Once baked, place the tins on a wire rack to cool for 10 minutes before removing the cakes from the tins and transferring to the wire rack.
  • Meanwhile, make the prosecco syrup. Gently heat the prosecco and the contents of Bag 2 in a pan. Stir and wait for the sugar to dissolve before turning up the heat and bubbling for 3 minutes. Leave to cool. Drizzle 2 tablespoons of the syrup onto each sponge.
  • For the icing, beat butter until light and creamy. Beat in the contents of Bag 3 in 4 stages until it starts to combine. At this point, add about 3 tablespoons of the Prosecco syrup and beat for around 2 mins until smooth and creamy.
  • When ready to assemble the cake, set aside 4 of the prettiest strawberries you have. Thinly slice the remaining strawberries. Place your first sponge on the provided cake board, then spread on a layer of icing. Layer on 1/3 of the sliced strawberries and then add the next layer of sponge. Repeat this process twice more, finishing with the final cake layer.
  • Cover the top and thinly spread the rest of the icing around the sides, scraping your spatula or knife close to the edge of the cake to create the 'naked' effect. Chill for 30 minutes. To decorate, add the strawberries on to the centre of the cake and scatter over the white chocolate sprinkles in Bag 4.

• Ingredients and Nutritional Information

  Ingredients (allergens in bold): Icing sugar, (sugar, anti-caking agent: corn flour), self raising flour (wheat flour, raising agents (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients (calcium, niacin, iron, thiamin), caster sugar, prosecco (contains sulphites, ABV 11.5%), white chocolate curls (sugar, full cream milk powder, cocoa butter, natural vanilla flavouring, emulsifier: soya lecithin), baking powder (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamine), raising agents (sodium acid pyrophosphate, sodium bicarbonate), natural vanilla flavouring.

  Nutritional Information (per 100g as sold): Energy 1398kJ / 329kcal, Fat 1.01g (of which saturates 0.4g), Carbohydrates 77.3g (of which sugars 60.8g), Protein 2.4g, Salt 0.02g

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Espresso Martini Cupcake Kit

£10.00

• Description
• How to make your Espresso Martini Cupcakes
• Ingredients & Nutritional Information

• Product Description

  Wow, your friends and family with our brand new Espresso Martini cupcake baking kit. We include all the dry ingredients, cupcake cases, easy to follow recipe card, piping bag and decorations. Just add milk, eggs, butter and Vodka.

  These Espresso Martini cupcakes make the perfect gift for cocktail lovers, birthday cakes, parties, anniversaries and any special occasions.

  What's in the Box?

  The kit contains cake mix, icing mix, decorations, cupcake cases, piping bag and straws.

• How to make your Espresso Martini Cupcakes

  With our baking kit, it couldn't be more simple to know how to make Espresso Martini Cupcakes!

  1. Preheat the oven to 160ºC fan & line the cupcake tray with the cases.
  2. Put Bag 1 into a bowl, add both the eggs and 175g of butter. Beat the mixture until well combined. Put Bag 2 in a small bowl with 1 tbsp (15ml) of vodka and mix together. Add the coffee mixture to the cake batter with 2 tbsp of milk, then mix until light & fluffy.
  3. Divide the mixture evenly between the cupcake cases and bake for 20-25 mins. Test the cakes with a skewer, if it comes out clean, the cakes are done. Using the same skewer pierce all the cupcakes several times.
  4. Pour 2 tbsp (30ml) vodka into a small bowl and brush or drizzle over the cakes. Leave in the tin to cool completely.
  5. For the icing, mix 150g butter, Bag 3 and 15ml vodka together until pale & smooth. If your icing is stiff you may need to add 1 tbsp of milk. Fill the provided piping bag with the icing, and snip around 2-3cm off the end. Pipe a generous swirl onto each cupcake. Decorate with Bag 4, and a quarter of one of the straws
  
  

There you have it - perfect Espresso Martini Cupcakes!

• Ingredients and Nutritional Information

  Ingredients:Icing sugar: (sugar (97%), maize starch), caster sugar, self raising flour (wheat flour, raising agents (sodium acid pyrophosphate and sodium bicarbonate), statutory nutrition (calcium, niacin, iron, thiamin)), cocoa, dark choc curls; (sugar 49.5%; cocoa mass 43.0%; cocoa butter 7.0%; emulsifier: soya lecithin; natural vanilla flavouring), coffee powder (soluble coffee with finely ground roasted coffee (5%)), baking powder (raising agents (sodium acid pyrophosphate, sodium bicarbonate, calcium phosphate), wheat flour (calcium, niacin, iron, thiamin)).

  Nutritional Information (per 100g as sold): Energy 1592kJ / 375kcal, Fat 1.4g (of which saturates 0.6g), Carbohydrates 86g (of which sugars 69g), Protein 3.2g, Salt 0.35g

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