Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, 26 May 2014

Recipe #1: Chocolate Cupcakes!

Hello Lovelies!

So as you will know from my 'About Me' page and on previous posts, I have been determined to become better at cooking/baking. It's absolutely shocking that I've only recently learnt how to boil/scramble/poach an egg. Although I do make amazing cheese on toast if I do say so myself! haha. 

Anyway, as we have another lovely long weekend I decided to practice some baking and attempt some Chocolate Cupcakes. I have to say i'm really happy with how they turned out! I've had some absolute baking disasters so was surprised when these didn't just deflate in the oven like they normally do! Albeit I got the recipe from a childrens cook book so even I could understand the instructions, but you've got to start somewhere right?! 

If you'd like to try these, follow the simple recipe below!

1x 12-hole cupcake tray.
Piping bag and star nozzle.

200g (7oz) plain flour.
2 tsp baking powder.
4 tbsp cocoa powder.
200g (7oz) caster sugar.
1/2 tsp salt.
100g (3 1/2 oz) unsalted butter, softened. 
3 eggs.
150 ml milk.
1 tsp Vanilla extract.
1tbsp Greek yoghurt.

For the Icing:
100G (3 1/2oz) unsalted butter, softened. 
175g (6oz) icing sugar.
25g (scant 1oz) cocoa powder.

  • Preheat the oven to 180 C (350F/Gas 4). Sift the flour, baking powder, and cocoa into a bowl. Add the sugar, salt, and butter. Mix until it resembles fine breadcrumbs. In a bowl, whisk the eggs, milk, vanilla extract, and yoghurt together until well blended.
  • Slowly pour in the egg mixture to combine. Gently whisk until smooth. Place the cupcake cases into the tray. Carefully spoon the cake mixture into the cases, filling each one only half full. 
  • Bake for 20-25 minutes until lightly coloured and springy to the touch. Leave for a few minutes, then transfer the cupcakes in their cases to a wire rack to cool completely. 
  • For the icing, beat together the butter, icing sugar, and cocoa powder until smooth. 
  • Ice by hand, using the back of a spoon dipped in warm water to smooth the surface, or transfer the icing to the piping bag and pipe onto the cakes. 
  • Sprinkle any decorations of your choice, or leave plain. Yum! 
These cupcakes keep in an airtight container for 3 days.