Cupcake City

I know, I know, more cupcakes. But really, who doesn't like cupcakes? And when have there ever been too many cupcake recipes to drool over? I for one can't get enough of these little gems, I think they're perfect for so many occasions, and are often prettier and more fun than an entire cake. So here's a couple more recipes, just for the hell of it!



This weekend I went on a bit of a cupcake bender...I decided that the best way to spend my Sunday was baking enough cupcakes to feed a sugar deficient army. And it was a fine way to spend a few hours!! I had a couple of birthdays to provide cakey goodness for, which is why I was baking in the first place, and I decided to make a selection of flavours to keep everyone happy! We had vanilla and raspberry sponge with white chocolate butter icing, dark chocolate sponge with white chocolate butter icing, and chocolate orange sponge with dark chocolate icing...so plenty to choose from, and plenty of chocolate!



All the cupcakes I made were from the Primrose Hill Bakery cookbook, which I love for the sheer volume of cupcake recipes it provides, as well as the lovely flavour combinations and more interesting and different flavours they suggest. The first lot which where iced with pastel coloured white chocolate icing were vanilla sponge with raspberry jam, which I've made before and were a real winner with everyone around! I also made a plain chocolate sponge cupcake with the same icing, which was lovely and light. The recipe is a little different to the usual cake mix, and a touch more effort, but definitely worth it, they are as light as air - which makes one feel a little less guilty when eating them...well I do anyway!!

Chocolate Sponge

115g dark chocolate
85g unsalted butter
175g soft brown sugar
2 eggs separated
185g plain flour
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
pinch salt
250ml milk

Melt the chocolate, and leave aside to cool slightly.
Cream the butter and sugar until pale and fluffy.
In a separate bowl whisk the yolks for a few minutes, then add to the butter and beat, before adding the chocolate and beating.
Combine the flour, baking powder, bicarb and salt in a bowl, and add to the the mix a third at a time, alternating with a third of the milk at a time, until it is all incorporated.
With clean attachments, whisk the egg whites to soft peaks, before gently folding into the mix, careful not to beat the air out.
Divide into cupcake cases and bake at 180 degrees for about 15 minutes, or until a skewer comes out clean.
Ice with a batch of white chocolate buttercream, any colour you fancy!

The next batch were chocolate orange sponge with dark chocolate icing that really packs a punch!!

Chocolate Orange Sponge

115g dark chocolate
175g golden caster sugar
90g unsalted butter
zest and juice 1 orange - you need 75ml juice
2 eggs
185g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tblsp milk

Melt the chocolate, and leave aside to cool slightly.
Cream the butter, sugar and zest until pale and fluffy.
Add the eggs, then the chocolate.
Combine the flour, bicarb, baking powder, salt in a bowl, and the juice and milk in a separate jug.
Add the flour mix and milk mix alternately, a third at a time, until it is all incorporated. I actually added a little more orange juice here, but this is up to your personal taste.
Divide into cupcake cases and bake at 180 degrees for about 15 minutes, or until a skewer comes out clean.

Then top with dark chocolate buttercream generously. I've found that it's really worthwhile taking an extra couple of minutes beating the buttercream, it makes for a deliciously silky smooth icing, which also looks wonderfully glossy and luxurious. I topped them with smarties for a splash of colour, but you can decorate them with whatever you like, and then enjoy!