Lemon & Vanilla Batman Cupcakes

by


Earlier last year when The Dark Knight Rises was first released I had the chance to go to a private 5am screening. I really wanted to bake some Batman themed cupcakes but wasn't entirely sure that it would be the best early morning snack.

I baked them anyway and left them in the hallway with a little note for fellow movie-goers to help themselves. I was so worried no one would bother for such a sweet snack at that time in the morning!



Luckily, they went down a treat and all were gone before everyone settled down to watch the film!

The cupcakes actually turned out a lot neater than I had expected. I didn't want to use fondant icing for the batman logo and with a bit of googling, I printed off some batman logos on to paper and placed a piece of greaseproof paper over it. After melting  some chocolate, I piped the chocolate onto the greaseproof paper, with the printed logos underneath as a template.

 It works best when the chocolate has cooled down a bit so its not too liquid. Unfortunately, I took a bit too much time towards the end and the chocolate actually solidified too much and became one big chocolate mess. I would advise quick hands for this technique!

 I adapted the recipe from a Peggy Porschen Victoria Sponge (which, is absolutely delicious).

INGREDIENTS

For the lemon sponge:

200g unsalted butter, softened
200g caster sugar
Pinch of salt
Seeds of 1/2 a vanilla pod 
4 medium eggs
200g self-raising flour
Fine zest of 2 lemons

For the vanilla buttercream:

300g unsalted butter, softened
300g icing sugar, sifted
Pinch of salt
Seeds of 1/2 vanilla pod
Small amount of yellow food dye/paste


Preheat the oven to 175° C/gas mark 4. Line the baking tray with paper cupcake liners.

For the sponge batter, place the butter, sugar, salt, vanilla seeds and lemon zest in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2 to 3 tablespoons of flour to rebind the batter. Once all the egg has been added and combined, sift in the flour and stir until the batter is just combined to ensure a light and fluffy sponge.

Divide the batter evenly between the cupcake liners in the baking tray. Bake for 15-20 minutes, depending on your oven. The sponge is cooked when the tops are golden brown and spring back to the touch. I always to like check by inserting a cocktail stick (clean knife will work too) into the centre of the sponge, which should come out clean when cooked.

For the vanilla buttercream frosting, cream together the butter, icing sugar, salt and vanilla seeds in a mixing bowl until very pale and fluffy. Add a small amount of yellow food colour to the mixture and stir through until combined until you reach a desired colour.