I love a new recipe book. Thumbing through the pages, tagging the recipes I want to try and poring over the delicious pictures of gorgeous cakes. I found this recipe in The Hummingbird Bakery Cookbook, and scaled it down, adapting it so that we weren’t eating cake for weeks! It’s a lovely, classic chocolate cupcake recipe with a sweet chocolate frosting – a really good, standard chocolate cake mix, and super easy too!
100g plain flour
140g caster sugar
1.5 tsp baking powder
pinch of salt
40g baking spread or unsalted butter
1/4 tsp vanilla extract
225g icing sugar
75g unsalted butter (room temperature)
- Preheat your oven to 175°C/160°C fan/gas mark 4 and pop silicone or paper cases into muffin or cupcake tray.
- Pop your flour, cocoa, sugar, baking powder, salt and butter/baking spread into a bowl and mix slowly with a hand or stand mixer (paddle attachment) until it looks like very fine breadcrumbs or sand.
- Combine the milk, vanilla and egg in a separate bowl or jug.
- Pour half the milk mixture into your flour mixture and combine at a low speed, increasing the speed to mix well.
- Add the rest of the milk mix, reducing the speed and increasing once it’s combined.
- Mix for a couple of minutes to ensure the mixture is well combined.
- Divide the mixture between your cases, ensuring they are filled to about a third.
- Pop them into the oven for 20-25 minutes, testing with a skewer to ensure it comes out clean.
- Leave to cool in the tin before transferring to a cooling rack
- Pop your icing sugar, cocoa and butter into a bowl and mix on a medium speed until combined.
- Add the milk a bit at a time, with the mixer on slow, only adding more once the previous addition has been mixed in.
- Turn the mixer up to a high speed and beat until the frosting is light. This should take five minutes, but feel free to beat longer for a fluffier frosting!
- Once the cakes have cooled, add a generous spoonful of frosting to each and decorate as you wish!
Adapted from The Hummingbird Bakery