I am a huge fan of cupcakes but have yet to perfect my own. They never seem to rise as well as ones I buy in shops and I still need to get the hang of the icing technique (and possibly the consistency...). Nevertheless practice should make perfect so once again I've tried to make them. Even if they don't look incredible, they definitely taste great :)
For these cupcakes I followed a recipe from the Primrose Bakery cookbook. The book is full of beautifully decorated cakes, with the majority made from basic sponges with different icing and toppings to make them unique. This time I opted to make a chocolate cupcake with white chocolate icing and I added glitter and sparkles to the top.
Ingredients
16 Chocolate Cupcakes
115g dark chocolate
85g butter
175g brown sugar
2 eggs
185g plain flour
3/4 teaspoon baking powder
3/4 teaspoon bicarb of soda
Salt
250ml semi skimmed milk
1 teaspoon vanilla extract
White Chocolate Buttercream Icing
100g white chocolate
110g butter
60g semi skimmed milk
1 teaspoon vanilla extract
500g icing sugar
Optional: Sprinkles to decorate
Method
1. Preheat the oven to 190°C/gas mark 5.
2. Melt the chocolate in a bowl, either in the microwave or over a pan of simmering water.
3. Mix the sugar and butter in a large bowl either by hand or with an electric mixer until it is a smooth mixture.
4. In a separate bowl beat the egg yolks then add this to the sugar and butter mixture. Once mixed add the melted chocolate mixture.
5. In another bowl mix the flour, baking powder, bicarb and salt. To the other mixture add 1/3 of this mix, then 1/3 of the milk and stir, continue this process until everything is combined together.
6. Now whisk the egg whites in another bowl until they become fluffy and stiff. Fold this into the other mixture.
7. Take a muffin tray, add cupcake cases and then spoon the mixture into these, making sure the amount is fairly even.
8. Bake in the oven for 20-25 minutes.
9. Whilst the cupcakes bake, you can make the icing. In a bowl mix the butter, milk, vanilla and half of the icing sugar until this mixture is smooth.
10. Continue adding and mixing in icing sugar until the buttercream is to your taste.
11. Melt the white chocolate, leave it to cool, then add this to the buttercream mixture and stir.
12. Once the cakes come out of the oven, leave them to cool then add the icing on top, either by using a piping bag, or with a flat knife.
13. Decorate the cakes with sprinkles of your choice, I added edible glitter and sparkle pieces.
Once again it seems I failed at the pretty icing that shop bought cupcakes seem to have, however I can assure you the cakes tasted delicious and very sweet.
For these cupcakes I followed a recipe from the Primrose Bakery cookbook. The book is full of beautifully decorated cakes, with the majority made from basic sponges with different icing and toppings to make them unique. This time I opted to make a chocolate cupcake with white chocolate icing and I added glitter and sparkles to the top.
Ingredients
16 Chocolate Cupcakes
115g dark chocolate
85g butter
175g brown sugar
2 eggs
185g plain flour
3/4 teaspoon baking powder
3/4 teaspoon bicarb of soda
Salt
250ml semi skimmed milk
1 teaspoon vanilla extract
White Chocolate Buttercream Icing
100g white chocolate
110g butter
60g semi skimmed milk
1 teaspoon vanilla extract
500g icing sugar
Optional: Sprinkles to decorate
Method
1. Preheat the oven to 190°C/gas mark 5.
2. Melt the chocolate in a bowl, either in the microwave or over a pan of simmering water.
3. Mix the sugar and butter in a large bowl either by hand or with an electric mixer until it is a smooth mixture. 4. In a separate bowl beat the egg yolks then add this to the sugar and butter mixture. Once mixed add the melted chocolate mixture.
5. In another bowl mix the flour, baking powder, bicarb and salt. To the other mixture add 1/3 of this mix, then 1/3 of the milk and stir, continue this process until everything is combined together. 6. Now whisk the egg whites in another bowl until they become fluffy and stiff. Fold this into the other mixture.
7. Take a muffin tray, add cupcake cases and then spoon the mixture into these, making sure the amount is fairly even.
8. Bake in the oven for 20-25 minutes.9. Whilst the cupcakes bake, you can make the icing. In a bowl mix the butter, milk, vanilla and half of the icing sugar until this mixture is smooth.
10. Continue adding and mixing in icing sugar until the buttercream is to your taste.
11. Melt the white chocolate, leave it to cool, then add this to the buttercream mixture and stir.
12. Once the cakes come out of the oven, leave them to cool then add the icing on top, either by using a piping bag, or with a flat knife. 
13. Decorate the cakes with sprinkles of your choice, I added edible glitter and sparkle pieces.
Once again it seems I failed at the pretty icing that shop bought cupcakes seem to have, however I can assure you the cakes tasted delicious and very sweet.
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