Let them eat cake! (Yes please)

Can’t tell you how much we love cake in our house. So much so that if I had my way hubby, the kids and I would be eating cake on a daily basis 🙈

Here’s a really simple, quick and easy recipe for cup cakes (nb: if you want to ,make them muffins, fill the cases up quite high so when they rise while baking they go over the sides a little).

This recipe can be adapted for most simple cakes. I use it for Victoria sponge, plain vanilla sponge, chocolate loaf, apple cake, all sorts. Once you have this basic recipe in mind the cake world is your oyster. Well, partly.

ingredients:

6oz self raising flour

6oz butter (We used stork baking butter. Any baking butter We’re sure is just as good)

6oz caster sugar

x3 eggs

3 tsp of green and blacks cocoa powder (or any other good quality cocoa powder)

Butter cream (optional):

icing sugar

butter

1-2 table spoons of milk

half tsp of cocoa powder

choc chips

walnuts (optional)

You’ll also need..

A cupcake tray

cupcake cases

scales

bowl

wooden spoon

Ok. Let’s go!…

Preheat your oven to approx 180 degrees (gas mark 4)

Place cases in the tray

Boil the kettle and add about a tbsp to a small cup with the cocoa powder. Mix together until like a paste.

Place the sugar and butter in a bowl and cream (mix together so it looks like cream). Light and fluffy.

Add the cocoa paste and mix.

Add 1 egg and before mixing and a tbsp of flour (this helps to avoid curdling).

Repeat until all 3 eggs are mixed in.

Add the remaining flour and fold into the mixture.

Tip: fold and take your time to keep the mixture light and airy.

For these cupcakes we added chocolate chips only for half the batch and walnuts to the other half. (You can add what you fancy or leave plain).

Add your choc chips and fold into the mixture.

Using a spoon or if you can, an ice-cream scoop (this helps to get even sized cupcakes) place the mixture into the cases.

Place into the centre of your oven and bake for about 25mins.

Done!

For the butter cream

mix the butter, icing sugar and a milk bit by bit and mix.

Measurements wise we judged it as we went. Probably about 5oz butter (softened) and 10oz of icing sugar. Taste as you go. You don’t want the butter to over power.

Once the cakes are cooled, decorate with your butter cream. If you have a piping bag you can use this for your ice cream to add beautiful effect.

All that’s left to do now is eat them!

Happy eating!

 

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