EASY CHOCOLATE CUPCAKES
These chocolate cupcakes are a real winner and so easy to make.
Pre heat your oven to 180 or 160 Fan, Gas 4.
Please note all ovens vary and the best way to know the optimum temperature of your oven is to bake and get to know your oven.
150g caster sugar
120g self raising flour
30g organic fair trade cocoa powder
Three to four tablespoons of whole milk or cream
Cream the sugar and margarine together with a wooden spoon/hand whisk or mixer. It should be pale and fluffy.
Sift in half the flour
add the eggs – add slowly to avoid curdling
slowly mix gradually getting faster – tip – if your mixture always curdles try adding half the flour first as this really helps.
sift in the remaining flour and cocoa powder and gently mix until combined.
Add the room temperature whole milk until you achieve ‘dropping’ consistency
Spoon or pipe into a lined cupcake/muffin tray. Fill just over half way.
Bake for 18 to 20 minutes or until the sponge springs back when gently touched.
Rule number one – ALWAYS use soft butter. So soft it leaves an imprint of your finger if you touched it.
1 block unsalted butter
1 bar (250g) chocolate – Divine, Green and Blacks etc. This should be melted down in a bowl over boiling water. Once melted put a side to cool but not set
300g icing sugar
Whole milk/cream – optional – always at room temperature
Cream the butter and icing sugar and one table spoon of milk together. If you are doing this with a hand whisk please note it takes a long time. If the mixture is really dense add more of your chosen liquid.
When you are happy with the consistency gently stir in the melted chocolate then whisk again until completely combined. If the mixture feels ‘heavy’ and ‘dense’ keep adding your chosen liquid until it become light and fluffy.