Tip 1: Room temperature ingredients encourages proper emulsification of the cupcake batter therefore make sure egg, milk and coffee are all on room temperatureTip 2: Do not overmix the cupcake butter, it should come together in a minute or two and no need to use a mixerTip 3: The recipe is designed to make 6 bakery style tall cupcakes. Cupcake cases are coming in different sizes in terms of their height, try to look for the taller ones
Tip 4: Heat double cream until just simmering. If it’s boiling, the cream is too hot and could burn the chocolate. If the cream is not warm enough, it won´t melt the chocolate properly and won’t emulsify
Tip 5: There are a couple of important notes to make stiff yet light, pipeable frosting. If using the right technique, there is no need to use tons of sugar, instead, enjoy this creamy, light and airy mascarpone & cream frosting that is balanced in sweetness
Tip 6: The green and white frostings are identical except the food colouring. Food colouring is the easiest way to colour the frosting however make sure you use powder or gel, liquid colouring can easily break the consistency of the frosting. Alternatively, if wanted to add taste too, not just colour, 100% pistachio paste or matcha powder can be used to achieve green colour. The depth of the colour is usually in line with the quality of the colouring whether it is food colouring or pistachio paste or matcha
Tip 7: Before assembling make sure cupcakes are cooled to room temperature, ganache is slightly thickened and frosting is freshly whipped
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
We believe real innovation requires looking back to move forwards.
While time-honoured traditions form the backbone of our processes, we are innovators too.
Watch this space..... New Flour Coming soon! #cotswoldflour #flour #flourmill #baking #BuyBritish #buylocal
A gorgeous set of sourdough bagels by @elfoodielife to brighten up your Tuesday!
What's your favourite bagel filling?
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