Chocolate Cupcakes

These are pretty easy and very tasty. It’s a recipe I adapted from one of the Hummingbird Bakery books – their recipe is brilliant but I find it can be a tiny bit dry. I’ve tried a few variations and I think this version is a little bit more moist and light. I piped the frosting on these but you can swirl it on with a palette knife if you prefer.

For around 14 cupcakes, you will need:

• 90g butter or baking spread, like Stork
• 280g golden caster sugar
• 180g plain flour
• 1 tbsp baking powder
• 50g cocoa
• Pinch of salt
• 1 tbsp vanilla extract
• 2 large free range eggs
• 250mls whole milk – I use gold top for this one

For the frosting:

• 380g icing sugar (sifted)
• 120g cocoa powder
• 150g butter (at room temp)
• 60mls whole milk
• 1 tbsp vanilla extract

1. Preheat your oven to 190°c (or 180 if you have a fan oven) and line a cupcake/muffin tin with greaseproof cases.
2. In a standmixer (or in a large bowl with an electric hand whisk), cream together your butter and sugar and beat for 4-5 mins at least so it gets really fluffy. Add in the flour, cocoa, baking powder, and salt and beat on a low speed until you have a grainy sand-like texture.
3. In a jug, beat the eggs, milk, and vanilla in with a fork. Turn the mixer onto a medium speed and gradually add it a little at a time until it’s all combined. Turn up the speed for a very quick 5 second blast, scrape down the sides, and beat for another 30 seconds on medium to ensure the mixture is smooth.
4. Divide the mix between your cupcake cases so they’re about two thirds full. If you fill it higher you will end up with a dome on top which may make frosting your cake a tad more tricky. Pop them in the oven for 15-20 mins. They’re cooked when they’re springy to the touch and/or a skewer comes out clean.
5. While the cakes are cooking, make your frosting. Pop the butter on its own into your standmixer and beat for 2 mins until it’s very soft. Now add about half of your sugar and beat on medium until it combines. Add the second half of the sugar along with the cocoa and beat until it comes together a little bit. Add the milk and and mix on medium until it comes together, then add the vanilla and turn up to high and beat for at least 5 mins. It should become nice and fluffy when you’re done.
6. When your cakes are out of the oven, take them out of the tin and cool on a wire rack.
7. When the cakes are completely cold, pop your frosting in a piping bag with a star tip and frost away! If you don’t fancy piping, use a palette knife to swirl some frosting on. If you have too much, it freezes quite well for up to a month.
8. Decorate with cake glitter and edible pearls (as above) or with the edible accessories of your choice!

Enjoy!