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2016

Creates, Bakes and Cakes



This recipe is what I would call an essential one to know especially for those days when you just fancy having some chocolate cake but don't really fancy leaving the house.  This particular recipe will make about 18 small cupcakes or 12 large ones.


















What you will need:


- 125g unsalted butter

- 125g caster sugar

- 2 medium eggs, lightly beaten

- 1tsp vanilla extract

- 125g self-raising flour

- 2tbsp cocoa powder

- 2tbsp milk



How to:


Preheat your oven to gas mark 5 (190°) and line a muffin tin with 12 cupcake cases. I suggest the muffin tin as it means that as the cakes rise above the cases they still keep a good shape.


Either using a large bowl or electric mixer cream together the butter and sugar until smooth and light.


Sift 1/3 of the flour into the bowl and fold into the mixture followed by 1/3 of the beaten egg, alternating between both the flour and egg until both ingredients are fully combined. Fold in the cocoa powder and follow with the milk to add more moisture to the mix.


The mixture should be smooth and creamy and easily drop off a spoon, if it looks too dry add a little bit more milk.


Using an ice cream scoop (bit random I know but it's good for consistent sized cakes) fill it so it's ¾ full and place it into a cupcake case. Each case should be 2/3 full. Bake for 12 to 20 minutes or until a light golden colour.


Leave to cool for a few minutes in the tin before turning out onto a cooling rack to cool completely.


Chocolate Cupcakes  - Posted on 20th March 2016 -