It was one of the sunniest days of the year (so far) and I am chatting to Graham Savage co-owner of Cuckoo’s Bakery with Vidya Sarjoo. “It’s been an amazing 4 years.” he explains “Imagine, 4 years ago it was just Vidya and myself and one baker. Now, we have a payroll of 17, we’ve won awards and we’re stocked in Harvey Nichols!” To that I should add that the bakery is award winning too and are up for another accolade at the Scotch Bakers awards.
Graham and the bakers with the fabulous display of cupcakes
I’ve been invited to celebrate the opening of their second shop. It’s a welcome newcomer to Bruntsfield – which surely must be one of the most interesting shopping streets in Edinburgh with its eclectic range of small shops. The new shop is located opposite Dig In Bruntsfield and has a hint of a vintage look to it. There’s a sparkly chandelier, the cupcakes are displayed in what was a haberdasher’s cabinet and there are accessories dotted around including old fashioned scales. I am also rather taken by the very shiny Italian coffee machine – they always look as if they are from the 1950s don’t they? There’s room from 8 to sit and sample cakes and drink coffee or tea,. The bakery had people queuing out of the door on their opening day and included some familiar faces who usually treck across town to visit the original shop in Dundas Street.
A feast of cake and scones
Two of their lovely bakers are on hand to answer questions, despite having started baking at 1 am – Cuckoos pride themselves on the freshness of their cakes. On some days they make as many as 1000. Some of the new staff are also present and very well briefed too! We are encourage to tuck in to mini versions of their cupcakes, a hazelnut chocolate brownie and scones with either strawberry or raspberry jam. So hard to pick a favourite, but I think the sticky pudding cupcakes might just have the edge and we have the recipe for you below!
Fascinating facts about Cuckoo’s – the infographic says it all!
Fascinating facts
- Cuckoo’s use local Scottish produce where possible including flour, milk, eggs and butter
- Each year, Cuckoo’s bakers crack over 60,000 free-range eggs from a farm in Dalkeith, just eight miles from the bakery.
- The flour used is milled in Fife and 4,000kg used every year.
- Edinburgh’s Pekoe Tea supplies Cuckoo’s Bakery with its range of teas. Stockbridge coffee roaster Mr Eion created their bespoke coffee blend ‘Cuckoo’.
- Any cakes that aren’t sold are sent to an Edinburgh charity that distributes them to the homeless, hostels and women’s refuges in the city.
Cuckoo’s Stick Toffee Pudding Cupcake Recipe
- 55g Unsalted Butter softened
- 130g light brown sugar
- 1 large free range egg
- 190g plain flour
- 1.5 teaspoons baking powder
- 25g golden syrup
- 45g treacle
- 150g pitted dates
- 150 ml boiling water
- 1 teaspoon bicarbonate soda
- 90g double cream
- 45g unsalted butter
- 45g dark brown sugar
- 25g golden syrup
- 125g unsalted butter
- 250g icing sugar
- 1 teaspoon vanilla extract
- Place all the ingredients in a saucepan and over a medium heat, stir until combined and boiling. Place to the side to cool
- Cream butter and sugar until soft and plate with a hand held mixer for around 2 minutes
- Add the beaten egg a little at a time until combined, then add the golden syrup and treacle and continue to blend until smooth.
- Next, sift flour and baking powder on top of the mixture and beat at a low spped for one minute or until combined
- Finally, blend the pitted dates and boiling water in a food processor for 2 minutes until smooth. Stir the bicarbonate of soda into the date mixture.
- Add the mixture to the cake batter and belnd together with a metal spoon until combined
- Divide the batter between 12 cupcake cases in a muffin tin and bake in a fan oven at 180C for 20 minutes. Remove from the oven and place on a wire rack to cool down.
- Once the cakes have cooled, use an apple corer to remove the centre of the sponge and fill each cupcake with the cooled butterscotch sauce.
- Cream the butter at a medium speed, preferably with a hand mixer or food mixer until soft and pale, around 2 to 3 minutes
- Sift the icing sugar on top of the mixture and blend on a medium speed for 2 minutes.
- Scrape down the bowl, add the vanilla extract and continue to blend for 1 more minute
- Use a palette knife or piping bag, frost each cooled cupcake with vanilla buttercream. Decorate the cupcakes by drizzling with butterscotch sauce and enjoy!
Mini Sticky Toffee Pudding Cupcakes
