We been reading ‘Like water for chocolate’ ( More on that later!) and consequently Chocolate is at the top of our minds. Chocolate and cooking. So all the more reason why we should be doing some ourselves! And cupcakes ( or fairy cakes, as they are called in Britain.. isn’t that the cutest and most apt description!?) seem just right for the moment.
So here are out some of our favorite fairy cake recipes:
Nigella’s Easy Peasy Cupcakes
Easy Peasy Bite-sized joys!
We love Nigella anything, but when she makes things easy peasy for us we just roll over like a happy dog with it’s tummy rubbed! 🙂
- 125g butter, softened
- 125g sugar
- 125g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 2 eggs
- 2 teaspoons vanilla extract
- 2-3 tablespoons of milk
Preheat oven to 200C, or 180C if using fan-forced.
Place all the ingredients except the milk into a food processor. Blitz in short bursts until the mixture is well combined and smooth.
Whilst pulsing the mixture, gradually pour in the two tablespoons of milk through the food processor funnel. Blitz until the milk has been incoporated. The mixture should look smooth. Add another tablespoon of milk if necessary.
Divide the mixture across a patty-lined 12-muffin tin. A generous tablespoon should be sufficient, as the mixture should triple in size when baked.
Bake for 15-20min or until well-risen and the tops are a pale gold in colour. Ice when cool.
Variations:
Lemon cupcakes: Add two teaspoons of finely grated lemon rind.
Chocolate cupcakes: Add two tablespoons of cocoa.
All good things come in cup sizes! 😉 😛 ( Giggle!)
Brownie Cupcakes
- 90g unsalted butter
- 130g caster sugar
- 90g dark chocolate
- 50g choc chips, any type of chocolate
- 40g plain flour
- 20g cocoa powder
- 2 medium eggs
- 1 teaspoon baking powder
Melt butter and dark chocolate in bain-marie and leave to cool once melted.
Sieve flour, baking powder and cocoa powder into mixing bowl.
Add chocolate chips, eggs and sugar.
Add the butter and chocolate mixture. Beat this chocolate mixture with a wooden spoon til combined.
Pour the mixture into a paper cupcake cases in a cupcake tin. Bake for 15 mins on 180 degrees or until done.They will sink slightly but dont worry. It’s all part of the plan!
Now for the icing! What cupcake is perfect with out the absolute indulgence of the soft creamy topping!
Buttercream icing: Beat 125g softened unsalted butter with 250g pure icing sugar using an electric mixer. Beat in 1 teaspoon vanilla essence and 2 teaspoons of milk. Beat until smooth (a wooden spoon can be easier at this point), adding either more milk or icing sugar if necessary. Use a piping bag to decorate swirls onto cooled cupcakes.
Chocolate icing: Melt 90g of dark chocolate (broken in pieces) and 30g butter in a bowl sitting over a pot of gently simmering water. Stir until melted, then add 1 cup icing sugar and about 2 tablespoons of hot water. Mix well and add either more hot water or icing sugar until you reach your desired consistency. Using a spatula to slather generously over cooled cupcakes.
Well, now you are all set to make yourself very very happy! Share the joy.. Share the post! 😛
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