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Chocolate cake or chocolate cupcakes

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Delicious chocolate cake with light sponge and rich icing.

Chocolate and lemon-raspberry cupcakes

This mixture is really easy and will make either one divine chocolate cake or 24 iced cupcakes – fairy cake size. You don’t need any special equipment as you can easily mix it with a handheld whisk.

You can use an ordinary hand whisk; or an electric beater; or a food mixer.

The sponge is really light and almost has the texture of an Aero chocolate bar.

The icing is rich and easy to spread.

I came by this recipe, which is from the BBC, via Donal Skehan’s Good Mood Food facebook page

You will need either two 18cm (7 inch) sandwich tins; or two 12-hole fairy cake tins and 24 paper cases.

Pre-heat the oven to 180C/350F/gas mark 4.

Ingredients

  • 175g (6 oz) self-raising flour
  • 2tbsp cocoa powder – I use Green and Black’s organic
  • 1 teaspoon bicarbonate soda (bread soda)
  • 150g (5oz) caster sugar

    Squeezy golden syrup is easiest to use

  • 2 freerange eggs, beaten
  • 150ml sunflower oil
  • 150ml semi-skimmed milk
  • 2tbsp golden syrup (the squeezy stuff in plastic bottles is the easiest to use)

For the icing and filling

  • 75g very soft butter (preferably unsalted)
  • 175g icing sugar
  • 3 tablespoon cocoa powder
  • 1-2 tpsb milk.

Either grease and line your two sandwich tins or put paper cases in your fairy cake tins.

1 Sieve the dry ingredients into a bowl

2 Squeeze in the golden syrup

3 Beat the eggs with a fork before adding

4 You can add the 150ml milk to measure jug and then add oil on top until it reaches 300ml

5 Cook until risen and firm to the touch

Method

  1. Sieve the flour, cocoa powder and bread soda into a the bowl of a food mixer or an ordinary bowl.
  2. Add the sugar and mix well.
  3. Make a well in the middle of the mixture and add the syrup, eggs, oil and milk.
  4. Whisk briefly until mixture is combined. You can use a hand whisk; or if using a food mixer use the whisk attachment. You could also use a handheld beater – preferably using the whisk attachment. This only takes a few seconds.
  5. If you are making the fairy cakes it is worth puring the mixture into a jug and then distributing between the 24 fairy cakes. If you are making the large cake just pour the mixture between the two tins.
  6. Bake the cake for 20-25 minutes; or the fairy cakes for 15-20 minutes – until risen and firm to the touch.
  7. Leave the cake to cool before turning out on to a cooling rack. Leave the fairy cakes in their cases and put on a cooling rack.

To make the icing

  1. If you have a food processor but the cocoa and icing sugar in it and turn it on for about 10 seconds – this will remove any lumps.
  2. If you are using a hand-held beater or whisk, sieve the cocoa and icing sugar into a bowl.
  3. Add the butter and either turn on the food processor for a few seconds; or beat them in with your beater.
  4. Add the milk to the icing and blend again so that the mixture is nice and light, soft and easy to spread.

Icing the cakes

  • If you have made the large cake, when it is completely cold sandwich the two halves together with the icing; and use the remainder to ice the top and the sides.
  • If you have made cupcakes just ice the top of each one using a small spatula or knife.
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Written by SOKNH

March 15, 2010 at 2:54 pm