Katie is our resident recipe goddess here, she brings you all the wonderful Clean Eating recipes you see (such as last weeks sugar-free brownie)
I am by no means as good in the kitchen as Katie, in fact, I almost never bake and its one of those things that I need a little bit of help with, I am not confident with ye ole ovens and electric appliances, alone, yet. (I’ll bow down to the Uber Eats gods when I am flatting) but last weekend I really wanted to make cupcakes (as you do)
I followed a Chelsea Winter Recipe, which I found easy and the outcome was more than worth the effort although I had a ‘helper’ do all the steps that required heat/electric appliances, so I put most of my effort into mixing and icing or eating afterwards (shhh Katie I will work it off in PT I promise, but you don’t always have to eat clean, right??)
If you have CP (and tight tone like me) this makes for good therapy/practice in distinguishing the movement of singular muscle groups, build that therapy into everyday yo!
Makes about 20 cupcakes.
225g butter, at room temperature, cubed
1 ½ cups caster sugar
3 free-range eggs, at room temperature
1 ½ teaspoons pure vanilla essence or paste
2 cups standard/plain flour
¾ cup dark cocoa
1 tsp baking powder
½ tsp baking soda
1 cup milk
Real chocolate icing
125ml (1/2 cup) cream
200g good-quality dark chocolate, chopped
125g butter, at room temperature, cubed
4 ½ – 5 cups icing sugar
Preheat oven to 180°c conventional bake. Line 2 x standard 12 pan muffin tins with cupcake liners (24 total – just do them in two batches if you only have one muffin tray).
Sift the flour, cocoa, baking powder and baking soda into a bowl, and stir with a whisk to combine evenly. Set aside.
Cream the butter and sugar with an electric beater or cake mixer (or by hand with a wooden spoon lots of elbow grease – this will take some time!) for about 10 minutes until very pale and very light and fluffy. Scrape the sides half way through.
Add the eggs, one at a time, beating very well after each addition and scraping down the sides with a spatula each time. Beat in the vanilla essence.
In three parts each, alternate adding thirds of the dry ingredients and the milk. With each addition, mix gently (don’t beat) until the ingredients are just incorporated – but at the end, the mixture should be smooth. Again, scrape down the sides as you go.
Use two spoons to scrape the batter into the cupcake liners just over ¾ full, and bake in middle of the oven for about 16 minutes, or when no longer wobbly on top. Remove from the oven and repeat with the other half of the mixture.
Cool the cupcakes in the tin for 10 minutes, then remove and let cool completely on a wire rack before icing.
Place the broken up chocolate and cream in a heatproof (i.e. metal, pyrex or ceramic) bowl that fits neatly over a saucepan with about an inch water in it (the bowl shouldn’t touch the water). Simmer until the chocolate melts, stirring gently at the end to combine. Cool until lukewarm (if it’s too warm it will melt the butter later). Don’t let it go hard though.
Beat the butter and 2 cups of the sifted icing sugar in a large bowl (or cake mixer) until light and fluffy. Add a spoonful of the chocolate mixture and beat to combine. Add the remaining chocolate mixture and beat again to combine. Sift in most of the remaining icing sugar and continue to beat until smooth. If you think it’s too wet, add a little more icing sugar until it’s a good piping consistency.
Spoon into a piping bag and ice the cooled cupcakes. (To make the rose like I have, start in the middle and go outwards in a circle, applying quite a bit of pressure. I used a large star shaped nozzle). If you don’t have a piping bag, you can use a resealable Glad bag with a corner snipped off, or even just spread the icing on with a knife.
Store in an airtight container in the refrigerator.
Then Eat! (The Icing was my Favourite part)
OM-goodness! They were amazing, check Chelsea Winter for more dreamy recipes and for me, baking these represents the fact that we each can do whatever we set our mind to, even if we need a little bit of help now – if we keep working tomorrow will be different, keep working (and Uber Eats always has our backs)