Saturday, 20 August 2011

The best way to say Thank you is with Double chocolate cupcakes!

As we have been away for a week, the task of looking after the family pet rabbit was given to our very lovely next door neighbours. As a thank you for feeding and fussing our bunny I decided to make and deliver some double chocolate cupcakes (I have missed baking while on holiday!) to the neighbour along with a pot of the blueberry jam I made yesterday.

This recipe is a mixture of my mum's classic bun mixture along with the chocolate frosting recipe given to me by one of my baking buddies Kate who says the recipe comes from the Hummingbird bakery cupcake book. This is now on my Amazon wishlist. I do love a good cook book! The cakes and frosting both freeze well but I would freeze them separately and then assemble when defrosted.

Double chocolate Cupcakes
Makes 18 cakes approx.
Make sure all your ingredients are at room temperature before you start.
For the cakes:
150g unsalted butter
150g caster sugar (I use golden caster sugar but you don't have to)
3 free range eggs
150g plain four
2tsp baking flour
2 tbsp cocoa powder preferably Green & Blacks as it gives a richer flavour, mixed into a paste with 2 tsps
of water

For the frosting:
270g icing sugar
100g unsalted butter
30g  cocoa powder
45ml whole milk (I have used semi skimmed before when I haven't had the whole milk which tasted fine)

Preheat the oven to 180c.  Line 2 cupcake tins with paper cupcake cases.

Cream together butter and sugar. I use my Kenwood chef mixer (which is my favourite bit of kitchen kit!) but you can use a electric whisk or even a wooden spoon.  Keep mixing until the mixture is light and fluffy.
This will take a good 5 minutes or more.

Next beat in the eggs one at a time with your mixer on continuously. If the mixture looks like it is going to curdle then add in a spoonful of flour.

Sift the flour and baking powder into the creamed mixture and fold in gently.

Mix the cocoa with 2 tsps of water to make a paste, fold this paste into the cake mixture until evenly distributed.

Divide the mixture between the cake tins.

Bake for around 15 minutes until springy to the touch.

Remove from the tins immediately and place on a wire rack to cool.

To make the frosting beat together the butter, icing sugar and cocoa powder. This mixture will look quite crumbly. Add the milk and beat until smooth.

Once the cakes are cold either spread the frosting or pipe the frosting onto your cupcakes and Enjoy!









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