I’ve been using this recipe to make chocolate cupcakes for as long as I can remember. I’ve changed it a bit from the original recipe (which I’m pretty sure I got from my school cooking classes) such as using less sugar that the recipe asked for, and using three eggs instead of just two.
This recipe makes 18 cupcakes
100g dark chocolate
1 cup water
125g unsalted butter, softened (at room temperature)
1 1/4 cups brown sugar
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup cocoa powder
1. Preheat oven to 160°C (or 320°F) and line muffin tins with papers/patty pans/whatever you call them
2. Put the chocolate and water in a small saucepan over low heat. Cook, stirring for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
3. Use an electric mixer to cream butter and sugar until pale and creamy. Add the eggs one at a time, beating between each addition, until just combined.
4. Sift over the flours and cocoa powder and mix with a wooden spoon until just combined. Add the melted chocolate mixture and stir to combine. Divide the mixture evenly among the muffin pans.
5. Bake for 20-25 minutes, or until a skewer inserted into the cake comes out clean. Leave to cool slightly in the pans for 5 minutes, then transfer to a rack to cool completely before icing/frosting.
These are just simple lemon cakes with lemon buttercream. To make them “butterfly” cakes I just cut a rough circle out of the tops of the cakes and then filled the hole with lemon buttercream. Then I cut the circle in half and stuck the two halves on top to make the “wings”
Last year somebody from work asked me to make them some cupcakes for a party they were having at Easter time.
These are just simple Chocolate Cupcakes with Vanilla Buttercream Icing/Frosting. I baked the cakes in colourful patty pans and then topped them with Easter eggs that matched the colours of the patty pans.
I had some leftover cupcake batter and buttercream so I decided to make these Bird’s Nest Cupcakes for my family. To make the “nest” I just piped some buttercream around the edges of the cakes, then put some hard-shelled chocolate eggs in the middle so they looked like little bird’s nests.
Early last year I had my first ever attempt at making Red Velvet Cupcakes. I’d heard of the cakes but I’d never actually tried one before, so I decided to look up a recipe online and make some for myself and my family and friends to try.
The first batch I made turned out really well, and I decided to top them with Cream Cheese Frosting like the recipe suggested. I don’t really like cream cheese but this frosting tasted pretty good, and went really well with the flavour of the cakes.
I made this second batch a few months later for my friend’s 21st birthday party, which was Alice in Wonderland themed – which is why these cakes have the red hearts on top of them. My friend’s mum got the hearts made and also bought the icing mixture for me. The mixture is called “Sno Cream” which I’d never heard of before but since that’s what they wanted for the cakes, I used it. It was a premade mix which I just added icing sugar and vanilla extract to while it was mixing. I had a bit of an issue while I was making it because I had the brilliant idea of mixing it all up at once, but now I realise I should have just done it in batches and that would have been a lot easier for me. But oh well! The icing had a nice flavour, it was a lot sweeter than the cream cheese but still worked well with the cakes. It was really easy to pipe as well, and held its shape a bit better than cream cheese or ordinary buttercream icing.
I also made the Red Velvet cakes with Cream Cheese Frosting for Christmas last year and they turned out just as good as the rest did! I think next time I’ll try and make a big cake rather than little cupcakes and see how well that works out.