Cadbury Heroes Cupcakes 9 Pack

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I know that sometimes sifting can feel like a super mundane job. Unfortunately, when you’re making buttercream, it’s wholly necessary. Not sifting your icing sugar can leave you with a lumpy buttercream, which is just… not the vibe. Take it from me: sift your icing sugar! Once you have all of your cupcakes covered in their modelling chocolate ‘sheets’, you can add the eyes. For this, I used 2x dark chocolate chips per cake (one for each eye). You want to press the chips into the modelling chocolate, so that they sit about half of the way down the buttercream dollop. Push them in pointy side first- not only will this look neater, but the point of the tip will pierce the modelling chocolate and help to secure the chips. Earl Grey has quite a subtle flavour, so I’ve tried to really amp up the flavour in the batter/buttercream by using 4 tea bags for 100ml of milk. It might seem like a lot, but you need to get a really concentrated flavour in the milk, because adding too much liquid to either the batter OR the buttercream can cause them to split (more on that later). I found that this ratio of tea:milk makes for the perfect hit of Earl Grey in the finished cupcakes, without any of the bitterness that you can get from over-brewing the tea bags. Making the Earl Grey Cupcakes

When you’re making buttercream, the butter absolutely has to be softened (i.e. at room temperature). You should be able to press your finger into the butter and make an indent in it easily, but it shouldn’t be melty or liquid. Soft butter will ensure that your ingredients can incorporate fully into a smooth, creamy buttercream. So yeah, to describe these cupcakes you have to say Cadbury’s quite a few times… but I’m not sorry. HELLO CADBURY’S CUPCAKES. Honestly, I question why I hadn’t done these sooner?! It’s mad! How could I have not done these sooner?! The amount of infused milk this recipe makes is enough for both the batter and the icing. Adding the infused milk to the buttercream will get loads of delicious tea flavour into the icing, without compromising the smooth texture. Just make sure not to add too much, or else your buttercream may split (again, speaking from experience…). With that, the Anti-Hero cupcakes are finished! I have to be honest, these cupcakes kind of give me more… Mafia vibes (??) than Anti-Hero, BUT they are still super cute. Also, the tea flavour is very much Anti-Hero and not at all Mafia, so I’m still counting this one as a win. I hope you’ve enjoyed my tutorial for these Anti-Hero cupcakes- let me know if you try them out! Once you have iced your cupcakes, you need to chill them in the fridge for at least 15 minutes. This will firm up the buttercream, making the next stage much easier.For the sponge, I used a basic chocolate sponge – I used Bournville cocoa powder this time, as it’s Cadbury’s! You can, of course, use other cocoa powder– all cocoa powder will work. However, I would not recommend using Cadbury’s hot chocolate powder. Whilst the hot chocolate powder makes the best hot chocolates, it’s not the best for cakes. Baking cups

As always, I like to use Stork in place of butter for my cakes- I think it makes for a fluffier, moister cake. If you don’t want to use Stork, just substitute it with an equal quantity of softened, unsalted butter.However, so many of you have been asking for a Cadbury’s cupcake – and here it is! It’s got so much Cadbury goodness in it, you will want to make them over and over, and not share them with anyone! Although, I do recommend to share… that’s a lot of cake for one person. Honeycomb Flavour Frosting (43%) [Icing Sugar, Vegetable Oils (Palm, Rapeseed), Vegetable Margarine (Vegetable Oils (Palm, Rapeseed), Emulsifiers (E471)), Dried Glucose Syrup, Humectant (Glycerol), Colours (Lutein, Paprika Extract), Flavouring, Preservative (Potassium Sorbate)], Sugar, Pasteurised Egg, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Rapeseed Oil, Milk Chocolate Coated Honeycomb Pieces (6%) [Milk, Chocolate (Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey (from Milk), Lactose ( Milk), Anhydrous Milk Fat, Emulsifier ( Soya Lecithin)), Honeycomb Granules (Sugar, Glucose Syrup, Raising Agent (Sodium Bicarbonate)), Vegatable Fats (Shea, Palm), Glazing Agent (E414)], Fat Reduced Cocoa, Humectant (Glycerol), Modified Maize Starch, Dried Whey (from Milk), Raising Agents (E501, E450, E341), Preservatives (Potassium Sorbate, E282), Emulsifiers (E475, E471), Maize Starch, Colours (Lutein, Paprika Extract), Flavourings

For the buttercream, I used melted Dairy Milk chocolate. Honestly, can you make Cadbury cupcakes and not use Dairy Milk for the buttercream?! I mean.. you can. You could use more of the spread, or even use the Bournville cocoa powder instead – but I loved using the melted Dairy Milk. I really embraced the ‘ at tea-time, everybody agrees‘ lyric from the song’s chorus. This cake is tea . I went for Earl Grey, because I really love the flavour, but you could use a more classic breakfast tea, if you prefer. To get all that delicious tea flavour into both the cake and the buttercream, I used some homemade infused milk.Chocolate Flavoured Frosting (43%) [Sugar, Vegetable Margarine (Vegetable Oils (Palm, Rapeseed), Emulsifier (E471)), Vegetable Oils (Palm, Rapeseed), Fat Reduced Cocoa, Dried Glucose Syrup, Glucose Syrup, Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Flavouring], Sugar, Pasteurised Egg, Wheat Flour (with added Calcium, Iron, Niacin, Thaimin), Rapeseed Oil, Milk Chocolate Chunks (9%) [ Milk, Sugar, Cocoa Butter, Cocoa Mass, Vegetable Fats (Palm, Shea), Emulsifier (E442), Flavourings], Humectant (Glycerol), Fat Reduced Cocoa, Dried Whey (from Milk), Modified Maize Starch, Raising Agents (E501, E450, E341), Preservatives (Potassium Sorbate, E282), Emulsifiers (E475, E4741), Miaze Starch, Flavouring