Monday, 9 April 2012

Best Ever Cupcakes

These are the incredibly beautiful cupcakes that were graced with my Cream Cheese Frosting.  I would describe them as a sweet sponge.  They aren't chocolate or vanilla but a little of both worlds - golden in colour and almost a toffee flavour.  This is why the cream cheese frosting does so well.  It cuts through the sweetness of the cupcake but also looks stunning in contrast to both the cake and the chocolate-coated coffee bean that I've place on top. This exact plateful of cupcakes accompanied me to the home of a very lovely lady where we spent an afternoon - enjoying cake, coffee and a good old chat.

This recipe is a people-pleaser.  It doesn't discriminate in terms of flavour and is lusciously light and fluffy.  You will have people asking for these time and time again. These are absolutely glorious warm, straight out of the oven but if they last long enough, ice with either my cream cheese frosting or a thick buttercream (either chocolate or vanilla would work nicely).

Golden Cupcakes
2 tbsp cocoa powder
2 tbsp boiling water
75g caster sugar
50g dark brown sugar
125g self raising flour
2 eggs
125g very soft unsalted butter
1 tsp vanilla extract
1 tbsp milk

Preheat the oven to 180 degrees and prepare your baking cups or muffin tin.  
Mix the cocoa to a paste with the boiling water and set aside.
Put the sugars, flour, eggs and butter into a bowl and beat to combine well. Mix in the cocoa paste, vanilla and milk. 
Divide mixture between the baking cups and bake for around 20 minutes, until a skewer comes out clean.

F. x

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