I’m so sorry I didn’t really blog anything last week but I was skiing in France and just didn’t have the time between exercising, skiing and revising.
Yesterday was my first full day back in England so I decided to make some festive little cupcakes for Easter Sunday, and they turned out really well I think! I used some little chocolate mini eggs that I got from France but you could use the slightly larger Cadbury’s ones and I think they would still look really cute.
For the recipe I used a really simple sponge mix and then adapted it to make half chocolate and half vanilla cupcake bases.
- 175g softened unsalted butter
- 175g self-raising flour
- 175g caster sugar
- 2tbsp vanilla extract
- 1tsp baking powder
- 2tbsp milk
- Line a 12 hole cupcake tin and pre-heat the oven to 180C.
- In a mixer, cream the sugar and butter together until pale and fluffy.
- Add the eggs one at a time until fully incorporated.
- Add the baking powder, vanilla extract, then the flour little by little. I mixed mine for about 3 minutes on a medium power until everything was fully mixed in.
- Then, add the milk so the mixture is loosened.
- At this point, you have the vanilla cupcake batter. To make it chocolatey like half of my cupcakes are, simply combine 50g of Bourneville cocoa baking powder with 6 tbsp of boiling water to make a paste and then incorporate into the batter.
- Spoon your mixture into the cases and bake in the centre of the oven for around 20 minutes until springy to the touch and a knife runs clear when poked in the middle of the middle ones.
- Remove from the oven and after 5 minutes transfer onto a cooling rack.
To decorate I made a chocolate buttercream frosting and used my French mini eggs to create a sort of chocolate nest, very festive I know!
- 300g icing sugar
- 60g dark chocolate, melted
- 150g softened unsalted butter
- milk as needed to soften the mix
- mini eggs to decorate
- Melt the dark chocolate in a bowl over a pan of simmering water, making sure the bowl doesn’t actually touch the water. Stir the chocolate occasionally until most of it has melted, and then remove from the heat; any small chunks you have left will be melted by the residual heat in the bowl. Leave to cool until it is cool to the touch (not in the fridge as it goes hard).
- Cream the butter in a mixer until pale and fluffy.
- Add the icing sugar little by little until you have a creamy consistency that is relatively thick- will form a peak when dripping from a spoon.
- Then add the chocolate to the icing. This is the point where the icing can be made into any flavour, and I usually favour putting crushed Oreos in here.
- Add milk to soften the mixture, I normally add a decent splash but I want mine to remain quite thick.
- Spoon the mixture onto the cupcakes in a rough fashion so that it resembles bark, then decorate with the mini eggs. I used about 6 of various colours to mine.
I really like how these turned out, they are so simple because of the very adaptable recipe so it’s really the decoration that sets them off and makes them so cute and festive.
Enjoy your Easter weekend, I hope its full of chocolatey deliciousness!