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Basic Chocolate Cup Cake Recipe

Ingredients 5 oz (150g) 5 oz (150g) 6 oz (175g) 3 2 tbls 1 tsp Method 1. 2. 3. 4. 5. 6. 7. 8. 9. Butter - softened superfine (castor) sugar self-raising flour eggs cocoa powder vanilla extract Pre-heat the oven to 350oF (180oC). Line a 12 cup cake pan, with cup cake papers. Crack the eggs into a cup and beat lightly with a fork. Place all the ingredients in a large bowl. Beat with an electric mixer for 2 minutes, until light and creamy. Divide the mixture evenly between the cake cases. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Notes Makes 12 cakes. Try this easy Chocolate Frosting recipe or if you prefer Vanilla cupcake Icing recipe.

Basic Vanilla Cup Cake Recipe


Ingredients 5 oz (150g) 5 oz (150g) 6 oz (175g) 3 1 tsp Method 1. 2. 3. 4. 5. Butter - softened superfine (castor) sugar self-raising flour eggs vanilla extract Pre-heat the oven to 350oF (180oC). Line a 12 cup cake pan, with cup cake papers. Crack the eggs into a cup and beat lightly with a fork. Place all the ingredients in a large bowl. Beat with an electric mixer for 2 minutes, until light and creamy.

6. Divide the mixture evenly between the cake cases. 7. Bake for 18-20 minutes until risen and firm to touch. 8. Allow to cool for a few minutes and then transfer to a wire rack. 9. Allow to cool fully before icing.

Choc Chip Cupcake Recipe


Ingredients 5 oz (150g) 5 oz (150g) 6 oz (175g) 3 1 tsp 2oz (50g) Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Butter - softened superfine (castor) sugar self-raising flour eggs vanilla extract chocolate chips Pre-heat the oven to 350oF (180oC). Line a 12 cup cake pan, with cup cake papers. Crack the eggs into a cup and beat lightly with a fork. Place all the ingredients in a large bowl. Beat with an electric mixer for 2 minutes, until light and creamy. Divide the mixture evenly between the cake cases. Add the Choc Chips and mix through. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Black Forerst Cupcake Recipe


Ingredients 15 oz (425g) can pitted cherries (sweet) in syrup 4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped 5 oz (165g) butter - coarsely chopped 11 oz superfine(castor) sugar 1 (1 /3 cup, 295g) 2 fl oz ( cup, 60ml) cherry brandy 5 oz all-purpose (plain) flour (1cup, 150g)

2 tblsp self-raising flour 2 tbls cocoa powder 1 egg Decoration 6 fl oz (2/3 cup, 160ml) 2 tsp 4 oz (100g) Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. thickened cream, whipped cherry brandy block of bittersweet (dark) eating chocolate Pre-heat the oven to 335oF (170oC). Line a 12 cupcake pan, with cupcake papers. Drain the cherries and reserve the syrup. Take cup of cherries and of syrup and process in a food processor, until smooth. Cut the remaining cherries in half and reserve. Discard the remaining syrup. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes. Whisk in sifted flours and cocoa. Then wisk in the egg. It will be runny - but that is correct. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot). Bake for 40-45 minutes until firm to touch. Allow to cool for a few minutes and then transfer to a wire rack.

12. 13. Decorate

1. Allow cakes to cool completely. 2. Mix the brandy into the whipped cream. 3. Top each cake with some of the remaining cherry halves. 4. And top this with some of the cream. 5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake. Notes

Butter Cream Frosting

Ingredients 5 oz (150g) 8 oz (250g) 1 tsp 2 tsp Method 1. 2.

Butter - softened confectioners (icing) sugar vanilla hot water Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.

Notes Makes 12 cakes.

Chocolate Butter Cream Frosting


Ingredients 5 oz (150g) 8 oz (250g) 2 tbls 2 tsp Method 1. 2. Butter - softened confectioners (icing) sugar cocoa powder very hot water Beat together the butter and sugar with an electric beater. Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.

Dark Chocolate Ganache Recipe


Ingredients cup thickened cream 7 oz (200g) bittersweet (dark) chocolate Method 1 Break chocolate into small pieces and put in a small bowl. 2 Put the cream into a saucepan and bring to the boil. 3 Pour the cream over the chocolate and stir until chocolate has melted and it is smooth. 4 Stand at room temperature, until cooled and thickened. 5 Then use to cover your cakes.

Lemon Cream Cheese Frosting


Ingredients 1 oz (30g) 3 oz (80g) 1 cups 1 tsp Method 1. 2. butter - softened cream cheese - softened confectioners (icing) sugar grated lemon rind Sift the sugar. Beat all ingredients together in a small bowl, until smooth and combined.