Moist Chocolate Cupcakes

If you are after a nice soft and moist chocolate cake or cupcakes this recipe is divine!

Thanks Cadbury!

Ingredients:

1 cup water
1 ¼ cups caster sugar
125g butter
½ cup CADBURY Bournville Cocoa
½ teaspoon bicarbonate soda
1¼ cups self raising flour
2 eggs, lightly beaten

1 cup icing mixture
⅓ cup of CADBURY Bournville Cocoa
30g butter, softened
Hot water

Method: 

1. COMBINE water, sugar, butter, Cocoa and bicarbonate soda in a saucepan and warm, but do not boil, stirring until the sugar has dissolved. Then bring to the boil and simmer gently for 2 minutes. Transfer mixture to a bowl and cool for 30 minutes.
2. ADD the flour and eggs and beat until just combined. Pour into a greased and base-lined 20cm cake pan. Bake in a moderate oven 180°C for 40 minutes or until cooked. Cool for 10 minutes before turning onto a wire rack to cool completely.
3. SIFT together the icing mixture and Cocoa. Mix in the butter and enough hot water to form a soft icing. Spread over the cooled cake and decorate as desired.

I almost made a very nice lemon icing with icing sugar and lemon juice, a nice thin layer of icing is very yummy cutting through the sweet chocolate cake!

 

Coconut Cupcakes

Ingredients: 

100g butter, softened
1/3 cup caster sugar
1/2 teaspoon coconut essence
1 egg
3/4 cup self-raising flour
1/3 cup desiccated coconut
1/4 cup milk
1 tablespoon white sugar

Icing: 

60g unsalted butter, softened
1 cup icing sugar mixture
1 tablespoon milk

Method: 

1. Preheat oven to 180°C. Grease 18 holes of two 12-hole, 30ml-capacity mini muffin pans.
2. Using an electric mixer, beat butter, caster sugar and coconut essence in a bowl until pale and creamy. Add egg and beat to combine. Combine flour and coconut in a bowl. Stir into butter mixture alternately with the milk. Mix until just combined. Divide mixture between muffin holes.
3. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pan for 5 minutes before turning out onto a wire rack to cool.
4. Make icing: Using an electric mixer, beat butter, icing sugar and milk in a bowl until light and fluffy. Spread over cake tops.
5. Place white sugar and 1 to 2 drops of food colouring in a small plastic bag. Rub bag between hands until sugar turns pink. Sprinkle sugar mixture over cakes. Serve.

Bee Sting Cupcakes

My dad loves bee sting cakes… I went looking for a simple recipe so that I could make him some for a surprise. However, they are not simple things to make…

This recipe for Bee Sting cupcakes came up somewhere during my search. It uses basically the same ingredients as the traditional cake, just put together in an easy way… they are equally delicious as well 🙂

What you need…

• 115 grams  butter, softened
• 115 grams castor sugar
• 1 egg, separated
• 7 tablespoons of honey, plus an extra half cup to drizzle on cupcakes
• 2 1/2 cups Plain Flour
• 1 teaspoon baking soda
• 4 tablespoons milk
• 300ml whipping cream
• 3/4 cup flaked almonds

What you do…

1. Preheat oven to 200c; grease a muffin tin with butter
2. Use an electric beater to beat butter and sugar until light and fluffy.
3. Beat in egg yolk… then slowly add the 7 tablespoons of honey – beating it in well
4. Sift in flour and baking soda, then stir well
5. Add enough milk to make a dropping consistency
6. Whisk egg whites until stiff, and then fold into mixture
7. Spoon the mixture into muffin tin 
8. Bake in oven for 25 minutes or until golden… when cooked take out of oven, and leave in tin for 5minutes, then cool on rack
9. Whisk cream until stiff but not dry.
10. Cut each muffin in half… place cream inbetween both halves.
11. Drizzle honey on inside and on top, then place almonds on top of each

And you done… this recipe makes around 18 muffins. ENJOY!