I’m running out of the more traditional varieties of cupcakes to bake but this is definitely one.
I’ve taken a regular sponge recipe and added the zest of half a lemon. They are topped with lemon butter cream icing (add the zest and the juice of half a lemon) and a few pieces of crystallised violet petals.
Perfect for a hot summer evening served alongside earl grey tea. Take the tea black with a slice of lemon for full effect.
Filed under: cupcakes , yellow, summer, light, violet, lemon, earl grey
These were requested to satisfy the chocolate cake craving of a certain lovely lady at work.
We are laying it on thick – Rich chocolate sponge (green and blacks cocoa), chocolate butter cream icing and lots of chocolate vermicelli on top.
Party sick? Oh yes.
Filed under: cupcakes , chocolate, cravings, party sick
These bite size pieces of indulgence are my own recipe. I’ve baked so many other cakes now I know the deal.
Eat them with a strong cup of tea. Happy birthday Aly!
Makes 20.
You need:
For the mixture:
60g unsalted softened butter
60g caster sugar
60g self raising flour
2 tablespoons cocoa
1 egg (medium)
2 tablespoons milk
For the topping:
80g white chocolate
chocolate vermicelli
1. Preheat the oven to 180°C. Line a mini cupcake tin with mini cases. If you don’t have a mini cupcake tin, double up the cases on a flat baking tray.
2. Put all the ingredients in a bowl and beat until shiny.
3. Place teaspoons of mixture in the cases.
4. Bake for 10 minutes remembering to turn the tins halfway through.
5. Once cool, spoon the melted chocolate on to the cakes and sprinkle with milk chocolate shavings or vermicelli. Leave to set.
Filed under: cupcakes , birthday, cakes, milk chocolate, white chocolate
