I love cupcakes occasionally, when I fancy making pretty patterns on the top. This is a really easy recipe to “make and bake”. I prefer to replace half, occasionally all, of the plain white flour with wholemeal self raising flour, omitting half of the baking powder.
125 grams plain white flour
30 grams Green and Blacks organic cocoa
1 tsp baking powder
1/4 tsp sea salt flakes
125 grams unsalted butter, softened at room temperature
125 grams light muscovado sugar or soft brown sugar
2 medium sized fresh eggs
2 tbsp milk
15 grams Green and Blacks organic cocoa, sifted
30 grams unsalted butter
Pinch sea salt flakes
55 grams golden syrup (or 30 grams golden syrup and 25 grams Miel de Cana or black treacle)
125 grams unrefined icing sugar, sifted
30 grams full-fat cream cheese
45 grams Cadbury´s large chocolate buttons or Cadbury´s original flake
- Preheat oven to 180ºC, 355ºF, gas mark 4 and line 18 bun tray cups with fairy cake cases.
- Sift the flour, baking powder, cocoa and salt into a bowl.
- Cream butter and sugar until pale and fluffy.
- Add eggs – one at a time – with one tbsp dry ingredients, beating well between each addition.
- Mix wet ingredients into the dry, along with milk.
- Divide between liners, bake for 15 minutes – test with a fine skewer in the centre of the cupcakes, if it emerges clean, the cupcakes are ready.
- Turn out onto a wire rack to cool completely before adding frosting.
- Mix the sifted cocoa with the butter and sea salt flakes in a small saucepan – add the syrup and place over a low heat – warm while stirring continuously until all the ingredients are blended, remove from the hob and allow to cool.
- Whisk in icing sugar, continue whisking until thickened then beat in the cream cheese.
- Spread (or pipe) the frosting over the cupcakes, top with a chocolate button or piece of Cadbury´s flake.