BBC Children in Need Cupcakes – third batch

• regular flour↗350 g
• golden fine sugar↗85 g
• light muscovado sugar↗85 g
• baking powder↗1 tbsp
• zest of 2 lemons

  or small oranges

• eggs↗2
• sour cream↗284 ml
• vanilla extract↗1 tsp
• butter (melted)↗100 g

  melted

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (convection) or 180 °C (fan), gas mark 6. Prepare a 12‑cup muffin tin and line each cup with a paper case. In a large bowl combine the flour, sugar, baking powder and lemon zest. In a separate bowl whisk the eggs, add the sour cream, vanilla extract and melted butter, mix and pour into the dry ingredients. Gently fold without over‑beating. Spoon the batter into the cases with a spoon.

2. 2

   Bake for 25 minutes. Let the cupcakes cool in the tin for another 5 minutes, then remove them and let them cool completely on a rack.

3. 3

   For the “caramel springs” (recipe by Jean‑Christophe Novelli). In a heavy saucepan over medium heat melt 175 g fine sugar and 1 tbsp glucose syrup, stirring constantly until a golden caramel forms. Pour a small amount onto an oil‑greased parchment sheet, let it set, then crush coarsely. Cool the remaining caramel until it drips from a spoon in long threads; wrap the threads around an oil‑greased steel rod (used for sharpening knives) and remove, forming springs. If the caramel hardens, re‑warm it briefly. Using a fork, dip 36 hazelnuts into the caramel, place on parchment and cool. Separately whisk 170 ml heavy cream to soft peaks, gently fold in a little crushed caramel. Cut a round hole in the centre of each cupcake, split it, fill the centre with the cream, replace the halves, dust with powdered sugar and garnish with nuts and caramel springs.

4. 4

   For the “peanut‑strawberry with popcorn” (recipe by Markus Vering). In a large bowl whisk 170 ml heavy cream with 1 tbsp powdered sugar, then add 1 tbsp peanut butter and mix gently. In a saucepan heat 150 ml cream and 4 tsp fine sugar, bring to a boil, remove from heat and stir in 85 g finely chopped dark chocolate and 1½ tbsp hot water, mixing until melted. Trim the tops off the cupcakes, make small cuts in the centre and cover them with chocolate glaze. Fill the cuts with raspberry jam and peanut‑butter cream using a spoon, smooth the surface. Replace the caps and garnish with the prepared caramel popcorn.

5. 5

   For the “chef’s hat” (recipe by Michel Rou‑Junior). Melt 175 g dark chocolate. On parchment draw the outline of a hat, then pipe chocolate lines with a pastry bag. Fill the outline with more chocolate and let it set. Melt 100 g white chocolate, using a small piping tip, and write decorations and the word “chef”. Cut rings from the set white glaze that fit the cupcakes. Brush the cupcake tops with honey, place the rings and, using small balls of glaze, lift the hats onto them.