Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Chocolate Cupcakes

Desserts
0
Cooking time: 
15-30 minutes
Serves: 
18 cupcakes
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 

Cupcakes

  • 180g White Self-Raising Flour
  • 60g cocoa powder
  • 250g Billington’s Golden Caster Sugar
  • ½ tsp salt
  • 2 eggs, large
  • 80ml sunflower oil
  • 1 tsp vanilla extract
  • 160ml Just Milk, skimmed

 

Frosting

  • 140ml double cream
  • 140g Dark Chocolate, chopped
  • 200g Billington’s Golden Icing Sugar sifted
Equipment: 

Scales, Oven thermometer, large mixing bowl, jug, 12 hole cupcake pan, cupcake cases, pan, piping bag, star nozzle, silicone spatula, wooden spoon,  measuring spoons, cooling rack, whisk, jug, sieve.

Method: 
  • Oven Temp: 160c (fan)/180c/Gas Mark 4
  • Line the recesses of a cupcake tray with paper cases.
  • In a large bowl place the self-raising flour, cocoa powder, caster sugar and salt, mix to combine evenly.
  • In a large jug whisk together the milk, sunflower oil, eggs and vanilla extract.
  • Make a well in the centre of the dry ingredients and pour in the liquid.
  • Mix well with a wooden spoon to an even batter.
  • Fill each paper case 2/3rds full and bake in the oven for 20-22 minutes until well risen and springy to the touch.
  • Transfer to a wire cooling rack and allow to cool fully.
  • Prepare the frosting.  Heat the cream in a pan to just below boiling point.  Remove from the heat and add the chopped chocolate.  Allow to stand for 2 minutes before stirring to a smooth glossy ganache.
  • Transfer to a bowl, cover with clingfilm and allow to cool to room temperature.
  • Once fully cooled sift in the icing sugar and beat until fully combined.
  • Add the frosting to a large piping bag fitted with a star nozzle.
  • Pipe swirls to the tops of each cupcake.
  • Serve.