Paul Hollywood reveals the UK’s ultimate dream cupcake
Alzheimer’s Society launches the UK’s first ever Cupcake Day, in association with woman&home, on Thursday 16th June.
Paul Hollywood, co-judge with Mary Berry on The Great British Bake Off, is calling on everyone to join in celebrating Alzheimer’s Society’s first ever Cupcake Day on Thursday 16th June, in association with woman&home, a day dedicated to raising funds to defeat dementia with the small but mighty cupcake.
Alzheimer’s Society surveyed 2,000 people to find out what their ultimate dream cupcake would be – people could choose their flavour in three categories: cake, filling and topping. The top flavours voted for were chocolate, chocolate and more chocolate!
Paul Hollywood, BBC personality and Alzheimer’s Society supporter, wasn’t surprised to find out that the UK are chocolate fanatics, though he revealed his own passion for zesty flavours. As he held the UK’s ultimate dream cupcake created by woman&home, Paul said:
“This chocolatey cupcake looks delicious! Lemon and lime are my favourite flavours so for my signature Cupcake Day bake, I’d create a lemon drizzle cupcake with a lemon curd filling and a lemon crust to top it off. I’ve seen the pain that dementia has brought to friends of mine and I want to do all that I can to raise awareness of how people can help. Everyone should get baking for Alzheimer’s Society’s Cupcake Day – just try and sell some and not to eat them all yourself – every cupcake counts!”
Everyone is encouraged to bake, sell or buy cupcakes at events up and down the country. From organising a sale at a school to hosting a get-together at the weekend, it’s easy to get involved. Every cupcake sold will help Alzheimer’s Society find a cure for dementia, fund vital services and campaign for the rights of people with dementia. £60 would pay for a dementia research-focused blood test, £20 would pay for someone to attend an Alzheimer’s Society Dementia Café for a month.
Hollywood is the latest celebrity to join Alzheimer’s Society’s cupcake crusade, also supported by actresses Ruth Jones and Donna Air, comedian Jo Brand and chef Lorraine Pascale. Alzheimer’s Society’s Cupcake Day in association with woman&home is a nationwide fundraising event to help raise funds in aid of the UK’s leading research and support charity.
You can sign up at cupcakeday.org.uk for a free Cupcake Kit and discover how to bring your own unique style to the table. Alzheimer’s Society is encouraging all bakers to share pictures of creations using #CupcakeDay on Twitter and Instagram.
A VERY CHOCOLATEY BROWNIE CUPCAKE
This is fudgy, grown-up and very rich. One for sharing over an espresso after dinner or for those moments when you want the ultimate chocolate fix! The cupcakes will keep, decorated, in a cool place for 24 hours. The undecorated cupcakes can be frozen for up to a month.
Ready in: 30 minutes cooking time, plus freezing and cooling.
12 small chocolate truffles (we used Lindor)
250g dark chocolate
350g light muscovado sugar
4 large free-range eggs, beaten
150g plain flour, sifted
1/2tsp sea salt flakes (we like Maldon)
For the ganache topping:
300g dark chocolate, broken into small pieces
150ml double cream
to decorate: chocolate popping candy and sprinkles
You will need: a 12-hole cupcake tin lined with cases and a piping bag and nozzle (optional)
Unwrap the truffles and open freeze them for at least an hour.
Heat the oven to 180 C, 160 C fan, gas 4. Melt the chocolate and butter together in a large saucepan over a low heat. When completely melted, stir in the sugar, then whisk in the eggs a little at a time. Stir in the flour and salt, then spoon into the cupcake cases so they’re nearly full (it’s easier to use a jug as it’s quite a runny mixture), and bake in the centre of the oven for 15 minutes. At 15 minutes, gently push a truffle into the centre – just half way in. Return to the oven and bake for a further 10 minutes. Remove from the oven, and leave to cool completely on a wire rack.
To make the ganache, put the chocolate into a heatproof bowl. Heat the cream in a saucepan to just below boiling then pour it over the chocolate. Give the bowl a little shake so the chocolate is covered by the cream. Leave it to melt completely, then stir well. (If you have a few lumps which haven’t melted, pop it into the microwave on high for 10 seconds.) Leave it to cool completely, then stir again. Either spread the topping on to the cupcakes with a small palette knife or fill a piping bag and decorate with popping candy and sprinkles.