There are an abundance of fabulous baking products available to us these days. The mind boggles at the variety. I wanted to show you today a few recipes which highlight the new Surprise Inside Cupcake Centers from Dr Oetker. They come in three flavours . . . Salted Caramel, Dark Chocolate and Zingy Lemon. Yum yum! Hang onto your hats because there is about to be a lot of deliciousness coming your way this morning!
These fillers come in handy squeeze sachets for ease of poking them into the centre of your baked goods, squeezing and filling. (Note - For those of you not able to get these fillers . . . you can just substitute your favourite chocolate sauce, caramel sauce and lemon curd. I think they would also work very well.)
*Chocolate and Caramel Choux Bites*Makes 16
50g (2oz) Lightly salted butter (1/4 cup)
65g (2 ½ oz) Plain flour (scant half cup)
2 medium eggs, beaten
140g pouch Dr. Oetker Surprise Inside Rich Chocolate or Salted Caramel Cupcake Centre
75g (3oz) Dr. Oetker Fine Cook’s 72% Extra Dark Chocolate
15g (1/2 oz) Dr. Oetker Fine Cook’s White Chocolate
1. Preheat the oven to 200°C (180°C fan oven, 400°F, gas mark 6). Line a large baking tray with baking parchment. Put the butter in a saucepan with 150ml (1/4 pt) water.
2. Heat gently until melted then bring to the boil. Turn off the heat and immediately mix in the flour, beating well until thick, glossy and smooth – the mixture should form a soft ball of dough in the saucepan. Transfer to a heatproof bowl and cool for 10 minutes.
3. Gradually whisk in the eggs to make a thick, sticky mixture. Spoon into a piping bag fitted with a 1cm (1/2 inch) wide plain nozzle and pipe 16 x approx. 3cm (1 ¼ inch) diameter mounds on the baking tray. Bake for about 20 minutes until puffed up, golden and crisp.
4. As soon as the choux bites are cool enough to handle, inject each one through the side generously with the Surprise Inside Cupcake Centre of your choice. Transfer to a wire rack to cool completely.
5. To decorate, break the Dr. Oetker Extra Dark Chocolate into one heatproof bowl and put the White Chocolate in another small heatproof bowl. Stand both bowls over saucepans of barely simmering water until melted.
6. Dip the top of each bite in the Extra Dark Chocolate and sit them back on the wire rack. Before the chocolate sets, carefully drop a little white chocolate in the centre of each. Using a cocktail stick, drag through the chocolate drop to make a feathered star design. Leave aside in a cool place to set. Your choux bites are now ready to serve and enjoy!
*Millionaire Muffins*Makes 12
Dr. Oetker Muffin Cases
225g (8oz) plain flour (1 1/2 cups, plus 2 TBS)
10g (2 tsp) Dr. Oetker Baking Powder (Gluten Free)
115g (4oz) caster sugar (1/2 cup)
1 large egg, beaten
115g (4oz) butter, melted
150ml (1/4 pt) whole milk (scant 2/3 cup, 5 1/2 fluid ounces)
5ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract
140g tube Dr. Oetker Surprise Inside Salted Caramel Cupcake Centre
75g (3oz) Dr. Oetker Fine Cook’s Chocolate 72% Extra Dark
75g (3oz) Dr. Oetker Fine Cook’s Chocolate 35% Milk
175ml (6fl.oz) double cream, at room temperature
12 mini shortbread fingers – see Tip
1. Preheat the oven to 190°C (170°C Fan oven, 375°F, gas 5). Line 12 muffin tins with Muffin Cases. Sift the flour and Baking Powder into a mixing bowl and stir in the sugar. Make a well in the centre.
2. In a jug, mix the egg, melted butter, milk and Vanilla Extract together. Pour into the well and mix all the ingredients together to make a thick batter.
3. Divide the mixture evenly between the muffin cases, smooth the tops and bake in the oven for 20-22 minutes until risen and golden.
4. Once muffins are removed from the oven, leave until they are cool enough to handle, and then generously inject each one with Salted Caramel Cupcake Centres, making sure the nozzle goes right to the centre of each muffin, and then transfer to a wire rack to cool.
5. To decorate, break the Extra Dark and Milk Chocolates into a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the water and cool slightly.
6. Whilst whisking the chocolate, gradually pour in the cream, and continue whisking until thick and glossy. Spoon the chocolate cream generously on top of each muffin, and spread over using a small palette knife. Leave for a few minutes in a cool place to firm up the chocolate before topping with a mini shortbread finger. Your muffins are now ready to serve and enjoy!
*Peanut Caramel Puddings with Chocolate Sauce*makes 6
90ml (6 tbsp) Maple syrup
150g (5oz) Plain flour (1 cup, plus 1 1/4 TBS)
1 sachet Dr. Oetker Baking Powder (gluten free) (1 tsp)
75g (3oz) Light brown sugar (scant 6 TBS)
5ml (1 tsp) Dr. Oetker Caramel Flavour
150g (5oz) Crunchy peanut butter (3/4 cup)
2 large eggs, beaten
30ml (2 tbsp) Whole milk
140g pouch Dr. Oetker Surprise Inside Cupcake Centre Salted Caramel
For the sauce:
150g bar Dr. Oetker Fine Cook’s Chocolate 72% Extra Dark (5 1/2 ounce)
300ml (1/2pt) Double cream (1 1/4 cup)
1. Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Lightly brush the insides of 6 x 150ml (1/4 pt) metal pudding tins with margarine. Put a circle of baking parchment into the bottom of each. Spoon 15ml (1 tbsp) maple syrup into the bottom of each.
2. Mix the flour, Baking Powder and sugar in a bowl. Make a well in the centre and spoon in the Caramel Flavour, peanut butter, eggs and milk. Carefully mix together until well combined to make a thick cake batter.
3. Divide the mixture between the prepared tins, smooth the tops and stand the tins on a baking tray. Bake in the oven for about 20 minutes until risen, lightly golden and a skewer inserted into the centre comes out clean.
4. As soon as the puddings are cool enough to handle, generously inject each one with Surprise Inside Salted Caramel Cupcake centres, making sure the nozzle goes right to the centre of each pudding. Leave to stand for 5 minutes.
6. To serve, loosen the puddings from the tins by running a knife round the edge and turn the hot puddings out on to warmed serving plates. Serve immediately with the hot chocolate sauce.
*Double Chocolate Dough Balls*Makes 15
225g (8oz) white bread flour + extra for dusting (1 3/4 cup, plus 2 TBS)
1 sachet Dr. Oetker Fine Dark Cocoa Powder (25g) (3 1/2 TBS)
1 sachet fast action dried yeast( 7g)
75g (3oz) + 15g (1 tbsp) caster sugar (6 1/2 TBS plus 1 TBS)
125ml (4 ½ fl.oz) tepid whole milk (1/2 cup)
40g (1 ½ oz) lightly salted butter, melted (2 3/4 TBS)
1 large egg, beaten
Vegetable oil for deep frying
1 pouch Dr. Oetker Surprise Inside Rich Chocolate Cupcake Centre
Dr. Oetker Vanilla Grinder
1. Mix the flour, Cocoa, dried yeast, 15ml (1 tbsp) caster sugar together in a large mixing bowl and make a well in the centre. Pour half the milk in the centre of the well. Add the melted butter and egg. Gently mix into the flour using a wooden spoon with a little milk to form a smooth paste.
2. Gradually pour and mix in the remaining milk, carefully stirring in the dry ingredients from the outside of the bowl to form a slightly sticky, moist dough in the centre of the bowl.
3. Turn the dough on to the work surface and knead until smooth and elastic, and the dough no longer sticks to the work surface and is silky smooth; this will take about 10 minutes. Only use flour to dust the work surface or your hands if the mixture is very sticky - the longer you work the dough the less sticky it will become.
4. Put the dough in a large lightly oiled bowl, big enough to allow room for the dough to double in size. Cover with a clean tea towel and leave to rise at a coolish, room temperature, out of draughts, for about 2 hours until doubled in size.
5. Once the dough has risen satisfactorily, push the dough with your knuckles to deflate it and turn it on to a lightly floured work surface. Form the dough into a ball and let it rest for 5 minutes on the work surface.
6. Line trays with baking paper. Divide the dough into 15 pieces, and form each into a round ball and arrange, well spaced, on the baking trays. Lightly brush vegetable oil onto the cling film and cover each tray of dough balls with the cling film. Leave in a warm place to prove for 20 minutes until doubled in size.
7. Meanwhile, towards the end of proving, heat the oil for deep frying in a large saucepan to 180°C (350 F). Cook the dough balls in 3 batches, turning them in the oil for 4-5 minutes, until they are puffy and darker in colour, and crisp when tapped. Drain well on kitchen paper and keep warm.
8. Whilst the dough balls are still warm, insert the pouch of Rich Chocolate Cupcake Centre into each one through the bottom or side to generously fill.
9. Grind the Vanilla Grinder approximately 15 grinds into the remaining caster sugar and mix together. Toss the filled doughnuts in the sugar to coat them whilst still warm. Cool on a wire rack for about 30 minutes and then the doughnuts are ready to be served slightly warm, with any remaining vanilla sugar mix for dipping.
Doughnuts are best eaten on the same day they are made. For a plain dough, omit the cocoa powder and replace with the same amount of white bread flour. Add a few grinds of Dr. Oetker Vanilla Grinder for a sweet and fragrant dough, and try using Dr. Oetker Salted Caramel Cupcake Centre instead for a filling variation.
*Lemon Duffins*Makes 12
115g (4oz) Lightly salted butter, softened (1/2 cup)
150g (5oz) Caster sugar (3/4 cup)
1 large egg, beaten
10ml (2 tsp) Dr. Oetker Natural Lemon Extract
340g (11 ½ oz) Plain flour (scant 2 1/2 cups)
2 tsp Dr. Oetker Baking Powder (2 Sachets)
225ml (8fl.oz) Whole milk (1 cup)
140g pouch Dr. Oetker Surprise Inside Zingy Lemon Cupcake Centre
100g (3 ½ oz) Caster sugar (scant 1/2 cup)
75g (3oz) Lightly salted butter, melted (scant half cup)
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas mark 5). Lightly grease a 12 cup muffin tin.
2. Put the butter and sugar in a bowl and whisk together until light and creamy. Whisk in the egg and Lemon Extract.
3. Sift the flour and Baking Powder on top, and mix together, gradually adding all the milk, to make a smooth, thick, batter.
4. Divide the mixture between the muffin tins, smooth the tops and bake in the oven for 30-35 minutes until risen to a dome and firm to the touch.
5. As soon as the muffins are cool enough to handle, turn them onto a wire rack. Inject each one generously through the side with the Surprise Inside Zingy Lemon Cupcake Centre.
6. To decorate, while the muffins are still warm, put the sugar on a plate. Working on one muffin at a time, brush all over with melted butter and roll in the sugar to coat. Put back on the wire rack. Your cakes are now ready to serve warm or allow to cool completely.