Maltesers Popping Candy Cupcakes

While thinking of what to name this blog, I wanted to express, succinctly, what cooking, baking, eating and sharing meant to me. Feasting is fun sums all of these things up perfectly. Eating a slice of toasted, homemade bread generously spread with butter, for breakfast is a feast in itself. As much as sitting around a groaning, food laden Christmas dinner table, laughing at cracker jokes with family and friends. While adding a twist to recipes that brings the unexpected. Fun! Maltesers Popping Candy Cupcakes fulfill everything Feasting is Fun stands for.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

Vanilla sponge cupcakes topped with a swirl of vanilla buttercream and finished with a trio of Maltesers and a sprinkling of chocolate covered popping candy. A pretty, sweet treat that delivers a fun surprise. Popping candy is such a fun addition to any bake. Especially if you don’t warn those parting in this feast. Food that is fun is certainly the best kind.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

Since these cupcakes are so easy to make, with no complicated techniques, they can be whipped up, literally, in moments. The recipe makes 12 cupcakes, which is perfect for a quick bake. Yet, it is easily doubled to cater for larger celebrations, such as birthday parties, or cheering up work colleagues on a Monday morning. Most of all, they are utterly delicious, with extra fun sprinkled on.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

While the suggestion isn’t to bake and eat cupcakes everyday, I also strongly believe that a special occasion is not the only reason needed to make and eat them. Coffee mornings, the end or indeed middle of an audit at work, showing appreciation, are all good reasons to bake. Most especially bake these fun, tasty, flavour exploding cupcakes.

Recipe: Maltesers Popping Candy Cupcakes makes 12

Cupcakes:

100g/4oz Unsalted Butter softened to room temperature

100g/4oz Caster Sugar

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

100g/4oz Plain White Flour

1tsp Baking Powder

Buttercream:

300g/12oz Icing Sugar

1tsp Vanilla Extract

175g/6oz Unsalted Butter at room temperature

1.5tbsp Very Hot Water

Maltesers and Chocolate Covered Popping Candy to decorate.

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.

A quick note: When using coloured cupcake cases it really is worth choosing a good make. The cases used here are from a mixed set by Kitchen Craft. During the baking process they do not bleach and lose their colour. Also, I recommend a #2D drop flower decorating tip available from Wilton. This tip creates deep swirls when piping and is ideal for creating a piped rose.

  • First of all, line a deep cupcake or muffin tin with cupcake cases.
  • Next into a large bowl add the butter, sugar and salt. Whisk until fully combined, light and creamy.
  • Add the vanilla extract and whisk thoroughly.
  • Now add the eggs, flour and baking powder. Whisk slowly until everything has come together and no lumps are present. Over whisking will create a tough cake crumb.
  • Scoop a dessert spoonful of cake batter into each cupcake case.
  • Place the cupcakes into the centre of the preheated oven and bake for 25-30 minutes.
FF Maltesers Popping Candy Cupcakes
Making the vanilla cupcake batter.
  • The cupcakes are baked when they are golden in colour and spring back from a light touch.
  • As soon as they are baked remove from the oven.
  • Transfer the cupcakes to a cooling rack.
  • While the cupcakes are cooling make the buttercream frosting.
  • Into a large bowl add the icing sugar, butter, vanilla and hot water. Whisk together until very light and creamy.
  • Transfer the whipped buttercream to a piping bag fitted with a #2D Wilton piping tip.
FF Maltesers Popping Candy Cupcakes
Cupcakes baked and vanilla buttercream made.
  • As soon as the cupcakes are completely cooled they can be decorated.
  • Starting in the centre of a cupcake pipe a swirl in the shape of an ‘e’. Continue round creating a rose. Continue piping around and up for a deeper buttercream topping.
  • Place 3 Maltesers on to each cupcake.
  • Finally, sprinkle chocolate covered popping candy over the buttercream.
FF Maltesers Popping Candy Cupcakes
Icing and decorating Maltesers Popping Candy Cupcakes

During warmer weather place the cupcakes into the fridge for an hour. Allowing the frosting to set. Especially if you plan to transport them.

FF Maltesers Popping Candy Cupcakes
Maltesers Popping Candy Cupcakes

Serve as they are, with a smile.

Store in an airtight container and eat within 5 days. During warmer weather keep refrigerated.

If you have enjoyed this recipe for Maltesers Popping Candy Cupcakes you may also like these:

Caramac Frosted Chocolate Cupcakes

FF Maltesers Popping Candy Cupcakes
Caramac Frosted Chocolate Cupcakes

Coconut White Chocolate Snowball Cupcakes

FF Maltesers Popping Candy Cupcakes
Coconut White Chocolate Snowball Cupcakes

Marasachino Cherry Chocolate Drizzle Cupcakes

FF Maltesers Popping Candy Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

Cupcakes have withstood time and not lost their appeal. Since they are individual, whole cakes, who wouldn’t enjoy one? Available in an endless number of flavour and frosting combinations, they are perfect for sharing. Also, they are easier to handout and share, in some cases, than a large, cut cake. However you enjoy them, remember that they always taste better when shared.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Golden Egg Chocolate Sponge Cake

Easter is nearly upon us. Shops are filled with fluffy bunnies, chocolate chicks and all manner of chocolate eggs. Amongst the vast selection, I found Galaxy Chocolate Golden Mini Eggs. Utterly perfect for decorating an Easter celebration cake. Such as this Golden Egg Chocolate Sponge Cake.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake, ideal for sharing.

Easter Sunday is the Christian celebration of new life. Although Jesus had died two days prior, hanging on a cross. When His friends went to visit Him the following Sunday, the tomb where He had been placed was empty. Shocked and outraged, one of the women spoke to the gardener, wanting to know where He had gone. The response came “Why look for the living among the dead.”

As the prophecies had foretold, Jesus Christ, Son of the Living God, had risen from the dead. He had overcome death. Forever. That we, may have life, in Him. Hence the chicks and eggs, bunnies and lambs in the shops, represent new life. Gold, for me on this cake, represents the King of Kings and Lord of Lords. Jesus. He who could not be contained by death. Even though He was brutally punished and died wearing a crown made from thorns. Is now alive, bearing the scars of death, yet as alive as you and I. Please see Important Stuff.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake celebrating new life in Jesus Christ.

While celebrating over Easter, take a moment, to think about what it means to you. As you make and bake this cake, remember the love, His love, that He offers you. Even now, as Easter is treated as an extra holiday. Consider the real truth behind it. With Jesus their is always hope, without Him, who do you place your hope in?

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake what does Easter mean to you?

Recipe: Golden Egg Chocolate Sponge Cake serves 8-10

225g/8oz Unsalted Butter softened

225g/8oz Light Brown Sugar

1tsp Vanilla Eaxtract – I use Nielsen-Massey

1/4tsp Salt -I use Maldon

5 Large Free Range Eggs

100ml Buttermilk

150g/5oz Plain White Flour

75g Cocoa Powder – I use Callebaut

2tsp Baking Powder

For frosting and decorating:

3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread

200g/7oz Unsalted Butter

400g/14oz Plain Icing Sugar

1tsp Vanilla Extract

2tbsp Hot Water – from a recently boiled kettle

2 x 80g bags Galaxy Golden Eggs

Optional – gold/copper sprinkles

Method: Preheat the oven to 160C/140C fan, gas mark 3

Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.

  • First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
  • Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
  • Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
  • Next add the vanilla extract. Continue to beat until incorporated.
  • Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
  • Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
  • Divide the chocolate sponge batter equally between the two prepared cake tins.
  • Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.
FF Golden Egg Chocolate Sponge Cake
Making and baking the chocolate sponge cakes.
  • The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
  • As soon as the cakes are baked remove them from the oven.
  • Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
  • Once cooled carefully remove the baking parchment from the base of each cake.

Making the frosting and decorating the cake:

  • While the cakes are cooling the buttercream frosting can be made.
  • Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
  • Next add 1 teaspoon of vanilla extract.
  • Now whisk or beat the butter until it is softer and pale.
  • Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
  • Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
  • Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton  #2D piping nozzle.
  • Fill the piping bag with the whipped buttercream.
  • Place the bottom of the cake on to a plate.
  • Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
  • Place the top of the cake evenly on to the bottom.
FF Golden Egg Chocolate Sponge Cake
Filling and frosting the cake.
  • Pipe buttercream on to the top of the cake, in the same way the base was covered.
  • Pipe 6 swirls, slightly set in from the edge of the cake, as in the photograph.
FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake fully decorated.
  • Decorate the top of the cake with the golden eggs.
FF Golden Egg Chocolate Sponge Cake
Finished Golden Egg Chocolate Sponge Cake ready to serve.

Finally the cake is ready to be served.

Serve with a smile and love. Knowing that all food tastes better when shared.

This cake will keep in an airtight container for up to 5 days. Refrigerate is the weather is hot.

If you have enjoyed this recipe for Golden Egg Chocolate Sponge Cake you may also like these:

Vanilla Mini Nest Egg Cupcakes

FF Golden Egg Chocolate Sponge Cake
Vanilla Mini Egg Nest Cupcakes

Hot Cross Buns

FF Golden Egg Chocolate Sponge Cake
Hot Cross Buns easy and delicious to make at home.

Chocolate Monster Mini Egg Cookies

FF Golden Egg Chocolate Sponge Cake
Chocolate Monster Mini Egg Cookies

Do you celebrating Easter?

If you do, what are your reasons for celebrating it?

Have fun making, baking and creating you feast.

Sammie xx

Hawkshead Relish supplied me with a complimentary jar of Salted Chocolate Spread. This is not a sponsored post. All views, opinions, content including photographs are my own. The entire content of this post is covered by Copyright and I.P. laws. Please see my Disclosure Policy.

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