National Cupcake Week Recipes from Philadelphia

This week, National Cupcake Week returns (12th – 18th September) and there is no better way to celebrate than treating yourself to a delicious cupcake. You saw (here) the yummy cupcakes we knocked up yesterday using our Greens Cupcakes kit but now I'm back with some simple but tasty recipes for you to enjoy from Philadelphia.

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Chocolate Cup Cakes

Overview: Serves: 20

Times: Prep time: 35 minutes

Cook time: 15 minutes

INGREDIENTS

160 g dark chocolate, chopped

200 g unsalted butter

200 g caster sugar

4 medium eggs

230 g self raising flour

4 tbsps cocoa powder

150 g chocolate chips

To decorate:

25 g dark chocolate

150 g Philadelphia Original

50 g icing sugar

a few drops of vanilla essence

white chocolate to decorate

METHOD

1.Put the chocolate in a heatproof bowl over a pan of simmering water, leave until almost melted. Beat the butter and sugar until pale and fluffy. Gradually beat in the eggs one at a time. Stir in the cooled chocolate, then the flour and cocoa powder.

2.Line two 12 hole cupcake tins with paper cases (should be enough mixture for 20 cases). Spoon the mixture into the cases so they are just over ¼ full. Sprinkle the chocolate chips between the cases, and divide remaining mixture between the cases. Bake in a preheated oven 170ºC (gas mark 4) for about 14 minutes, until risen and when a skewer is inserted into the centre it comes out clean. Once cooked remove from tins and cool on a cooling rack.

3.To decorate: melt the chocolate in a heatproof bowl over a pan of simmering water. Leave until almost melted then remove from the heat and set to one side. When the chocolate has cooled beat with the Philadelphia, icing sugar and vanilla essence until all incorporated and smooth. Spread the frosting onto the cup cakes. Finely grate the white chocolate and sprinkle over the cup cakes.

Nutritional Information (per Serves)

Energy 1268 kJ / 303 kcal Protein 5 g Fat 18 g, Carbohydrate 33 g

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Diddy Philly Cup Cakes

Overview: portions: 12

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

125 g butter

125 g caster sugar

2 medium eggs

125 g self-raising

Finely grated rind of 1 oranges

1 tblsp skimmed milk

150 g Philadelphia Light

50 g icing sugar

Some colourful cake decorations

METHOD

1. Beat butter and caster sugar together until light and fluffy. Beat in the eggs, one at a time then fold in the flour, orange rind and the milk.

2. Line mini muffin tin with mini muffin cases. Spoon the mixture into the cases filling about half full. Bake at 180�C, Gas mark 4 for about 12-15 minutes or until golden and risen. Leave to cool.

3. Meanwhile make the frosting by beating the Philly and icing sugar together. When the cakes are completely cold, spread some Philly frosting over each of the cup cakes and decorate as liked.

Nutritional Information (per portion)

Energy 854 kJ / 204 kcal, Protein 3 g, Fat 11 g, Carbohydrate 24 g

This mixture may make as many as 36 mini cups cakes depending on their size or alternatively use the mixture to make around 12 usual size cup cakes. The larger cup cakes will take a few extra minutes to cook. Eat same day or store in the fridge over night.

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Philly Cup Cakes

 Overview: cup cakes: 12

Prep time: 25 minutes

Cook time: 18 minutes

Total time: 43 minutes

INGREDIENTS

150 g butter

125 g caster sugar

2 eggs

125 g self-raising

A few drops vanilla extract

1 tbs semi-skimmed milk

100 g Philadelphia Original

100 g icing sugar

Finely grated zest of 1 lemon

Crystallised Violets for decoration

METHOD

1. Beat 125g of butter and caster sugar together until light and fluffy. Whisk in the eggs, one at a time then fold in the flour, vanilla and the milk.

2. Line a 12 hole bun tin with paper cake cases. Spoon the mixture into the cases, filling about two thirds full. Bake at 180C, gas mark 4 for about 15-18 minutes or until golden and risen. Leave to cool.

3. Meanwhile make the frosting by beating the Philly and the remaining 25g of butter together then beat in the icing sugar and lemon zest. When the cakes are completely cold, spread some Philly frosting over each of the cup cakes and decorate with crystallised violets.

Nutritional Information (per cup cake)

Energy 1022 kJ / 244 kcal Protein 3 g Fat 14 g, Carbohydrate 28 g

Crystallised violets are available from delicatessens and good cook shops. Alternatively use a decoration of your choice.

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Chocolate Orange Cups

Overview: portions: 8

Marinade: 20 minutes

Cook time: 5 minutes

Chill time: 2 hours

INGREDIENTS

275 ml double cream

100 g dark chocolate

Finely grated zest of half an orange

160 g Philadelphia Light

30 g icing sugar

1 tbsp orange juice

METHOD

1. Heat the cream in a saucepan until almost boiling. Remove from the heat.

2. Break the chocolate into pieces and stir into the cream until melted.

3. Pour the mixture into 8 small dessert glasses. Chill for about 2 hours or until set.

4. Meanwhile mix together the Philly, sugar, orange juice and zest until smooth. Spoon or pipe a layer of the Philly mixture over each chocolate dessert. Just before serving top with the grated chocolate.

Nutritional Information (per portion)

Energy 1177 kJ / 281 kcal, Protein 3 g, Fat 24 g, Carbohydrate 13 g

This is a rich indulgent dessert, so serve small portions perhaps in shot glasses

for more information and recipes : http://www.philadelphia.co.uk/

Other blogposts you may be interested in :

PUMPKINS GET THE LOSELEY SUMMER MEADOW BUTTER MAKEOVER IN TIME FOR HALLOWEEN
Recipes for Sweet Treats with Philadelphia Cheese
Morphy Richards 'Home Made Cook of the Year' competition