election 2015: leader cupcakes

election 2015: leader cupcakes

After months of televised debates, epic PR fails and questionable party election broadcasts, it has arrived: election day. And though I can’t vote for any of the potential candidates, there’s one contribution I can make – reimagining them all as cupcakes.

So whether you’re headed to the polls or watching from afar, whip up a batch to celebrate (or commiserate) as you see fit.

First, you’ll need this basic cupcake recipe, which will be altered for a couple of the cupcakes.

1/2 cup butter, at room temperature
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 cup self-raising flour
2-3 tbsp milk

1. Preheat the oven to 350F (180C). Line a cupcake tin with cupcake cases.

2. Using an electric mixer, cream the butter and sugar until pale in colour. Gradually beat in the eggs and vanilla.

3. Using a spatula, fold the flour into the wet mixture. Add the milk by tablespoonfuls until the batter reaches a ‘dropping’ consistency (you should be able to easily spoon it into the cases). Fill the cases about half full, then bake for 12-18 minutes or until a knife can be removed cleanly. Allow to cool completely on wire racks.

You’ll also need this basic butter cream recipe, which will be coloured for a couple of the cupcakes.

1/2 cup butter, at room temperature
1 1/4 cups powdered sugar
2 tsp vanilla
2-3 tbsp milk

1. Using an electric mixer, beat the butter until softened. Gradually beat in half the powdered sugar and the vanilla until smooth. Slowly add the remaining powdered sugar, adding milk by the tablespoonful as needed for a spreading consistency.

The Ed Miliband
‘Plain and unassuming, with surprises inside’

For the Ed:

YOU’RE GONNA NEED: red sprinkles and candies or sweets of your choice

1. Using a sharp knife, cut a cone out of the centre of each cupcake, careful not to cut through the bottom. Fill the hollow with candies, sweets, or sprinkles.

2. Frost the tops of the cupcakes with large dollops of the frosting, and top with red sprinkles.

The David Cameron
‘Traditional, a bit posh, and very blue’

For the David:
YOU’RE GONNA NEED: meringues and fresh blueberries

1. Frost the tops of the cupcakes. Crush the meringues roughly and arrange on top of the cupcakes. Sprinkle with washed fresh blueberries (ensure they’re dry).

The Nick Clegg
‘An old favourite that might leave a bitter taste’

For the Nick:
YOU’RE GONNA NEED: approximately 2-3 tbsp lemon curd and 4 Cadbury Flake bars, cut into thirds

1. Fill half a piping bag with frosting, leaving space for the lemon curd. Spoon the curd up the side of the other half.

2. Frost the cupcakes using the piping bag, using a swirling motion. Carefully press the Flake piece into the top of the cake.

The Nigel Farage
‘Wacky, unsettling to look at, might get you drunk’

For the Nigel:
YOU’RE GONNA NEED: 2-3 tbsp light beer (I used Foster’s Radler), salted potato crisps, and purple food dye

1. Replace the milk in the original cupcake recipe with the beer. Upon adding the beer, you may find that your mixture curdles; this is from the fizz of the alcohol. Once you add the flour, this will disappear and it will not affect the recipe.

2. Once you’ve prepared the frosting, add 2-3 drops purple food dye (or red and blue dye, if you don’t have purple available). Frost the tops of the cupcakes with the dyed frosting.

3. Crushed a few crisps and ‘edge’ the cupcakes with the crushed pieces. Carefully break a whole crisp in half and stick into the top of the cupcake.

The Natalie Bennett
‘On trend, crunchy, may contain traces of nuts’

For the Natalie:
YOU’RE GONNA NEED: 1/4 cup green tea steeped in milk (cooled), honey granola, fresh raspberries, and green food dye

1. Replace the milk in the original recipe with the green tea milk (you won’t need all of it – follow the amount in the original recipe).

2. Once you’ve prepared the frosting, add 2-3 drops green food dye (or yellow and blue, if you don’t have green available). Frost the tops of the cupcakes with the dyed frosting.

3. Edge the cupcakes with the granola, careful not to use large chunks. Top with a single fresh raspberry (ensure it’s dry).

Notes:
Cupcake and frosting recipe adapted from the BBC.

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