Between the 14th June 2010 and 14th July 2010, the Wellbeing of Women Charity held a competition giving contestants the rare opportunity to design and create their very own cupcake recipe. The winning design has been made and will be sold at Primrose Bakery (Primrose Hill and Covent Garden) for 5 days from the 2nd August. With £1 of each sale being donated to Wellbeing of Women – one of the country’s leading women’s healthcare charities.
Wellbeing of Women was established in 1964 and is a charity that raises money to improve women's health through research, training and education, funding medical research to develop better treatments. Wellbeing of Women support specialist training to improve doctors effectiveness and provide wellbeing education for women. Their research shows that every minute around the globe 110 women experience pregnancy complications. In the UK alone, every day 17 babies die at or near birth. Every week 142 women die of a gynae cancer in the UK and every year 250,000 pregnancies miscarry.
Over 100 recipes were posted, and the most creative and delicious cupcakes were judged by a Primrose Bakery panel, with Annice Curtis from Kent winning with her delicious Maple and Pecan recipe. Cupcakes made using her recipe below are being sold in both stores from the 2nd – 6th August for £1.95, raising money to be donated to the Women of Wellbeing charity.
Maple and pecan cupcakes
Makes 10 regular cupcakes
Ingredients: Sponge
115g butter
50g soft brown sugar
160ml maple syrup
2 eggs
115g self raising flour
60g pecan nuts roughly chopped Ingredients: Caramelised nuts
60g caster sugar
12 pecan nut halves
Ingredients: Frosting
50g butter
3 tablespoons maple syrup
435g icing sugar
Method:
Preheat oven to 180 C Gas 4, line the muffin tin with paper cases
Beat the butter and the sugar together in a bowl until creamy. Add the maple syrup, then beat in the eggs one at a time until well mixed. Sift the flour into the mix and fold in. Fold in the nuts, then spoon into the paper cases and bake for 20-25 minutes until risen and golden. Transfer to a wire rack to cool.
For the caramelised pecans, put the caster sugar into a saucepan and heat gently until the sugar has melted and is a pale golden colour. Spread the nuts onto a sheet of greaseproof paper and pour over the sugar to cover all the nuts. Leave to cool. Once cooled, break the pecans into 12 'shards' to top the cupcakes.
For the frosting, beat the butter, maple syrup and icing sugar together in a bowl until pale and fluffy. Pipe the mixture onto the cakes and top with a caramelised pecan.
Enjoy!
With thanks to:
www.wellbeingofwomen.org.uk
