Thursday 20 September 2018

Jean-Christophe Novelli Goes Gold! #BeBoldGoGold

Each week in the UK and Ireland, more than 30 children are diagnosed with cancer. Two out of ten children will not survive their disease.

Renowned celebrity chef Jean-Christophe Novelli has whipped up a delicious gold-themed cupcake recipe to raise awareness and money as part of a leading cancer charity’s #BeBoldGoGold campaign for Childhood Cancer Awareness Month which is happening now! 

3 different gold cupcakes

The French chef, whose young son Valentino was diagnosed with a rare type of cancer at just eight weeks old hopes lots of people will get involved and have a go at baking the quick and easy recipe.

Jean-Christophe’s golden honey and lemon cupcakes reflect the gold theme of Childhood Cancer Awareness Month with supporters also being encouraged to wear a gold ribbon and help spread the word that cancer affects everyone, even children....


2 eggs
125g self-raising flour
125g margarine
25g runny honey
75g caster sugar
Zest of 1 lemon

Honey filling (optional)
75g sugar
55g runny honey
110g double cream
1tbsp butter

Honey buttercream
125g soft butter
175g icing sugar
25g runny honey

How to make...

Runny honey filling.
Place the honey and sugar in a small pan and stir over a medium heat until the sugar is melted.
Allow the mixture to bubble gently without stirring for a few minutes until the mixture becomes caramel coloured.
Take off the heat and stir in the cream then the butter.
Let this mixture cool before putting it in the cupcakes.

Preheat the oven to 180°C.
Lay 10 metallic gold cupcake cases in a 12 hole muffin tin.
Put all the ingredients for the cupcakes in a bowl and beat together, ideally with an electric mixer, until combined and soft.
Divide the mixture between the 10 cases.
Bake for 15 minutes until lightly golden and springy to touch.

Carefully beat the icing sugar and soft butter together until soft and creamy (this is easier with an electric mixer but the icing sugar can create a huge cloud of sugar dust, so beware!)
Add the honey and beat until combined.

Assembling the cupcakes.

Once the cupcakes are cool cut a hole in the middle and fill the hole with the runny honey filling. Top the cupcakes with buttercream.

To decorate:

Rose piping:

A cupcake with Rose piping

Use a piping bag with a large star nozzle filled with buttercream. Start piping from the centre of the cupcake and spiral outwards finishing on the edge. Finish with a puff of edible gold glitter.

Gold sprinkles:

A cupcake with Gold sprinkles

Spread the buttercream on to the cupcake using a butter knife then sprinkle gold crunch sprinkles on top. 

Smiley face:

an emoji cupcake with a smiley face

To make the gold dome, roll out caramel coloured sugarpaste and cut out a large circle. Gently lay the circle over a foam dome and allow to dry overnight. To make the face, pipe white dots using royal icing, cut out eyes and a mouth using circle cutters and black and white sugarpaste.

You can donate online or Text GOLD to 70700 to donate £3.

1 comment :