Happy Valentine’s Day! Here’s a recipe for you.
To make these cakes you will need:
6oz softened butter
6oz sugar
3 eggs
6oz self raising flour
1/2 teaspoon of baking powder if you want them to rise a little more!
1oz of cocoa powder
1 teaspoon of coffee dissolved in a very little hot water ( you don’t want to add too much extra liquid to the mix).
Method:
1) Mix the butter and sugar together until it’s pale and creamy.
2) Add the eggs one at a time and beat well.
3) Stir in the coffee
4) Sift in the flour, baking powder and cocoa. Mix.
5) Put equal amounts of the mix in to prepared muffin/cupcake cases.
6) Bake in the oven for 15-20 minutes at 180°C/Gas mark 4
– It’s harder to tell if chocolate cupcakes are fully baked but if you gently touch the sponge and it bounces back you’re on to a winner!
Frosting:
I would tell you the exact measurements I used for the butter cream but I didn’t actually measure out the ingredients… but it was roughly 3 dessert spoons of butter and 8 tablespoons of icing sugar. I also added 1/2 teaspoon of coffee dissolved in a teeny bit of hot water. Adding the coffee with give the butter cream a smoother finish. It’s yummy!
The Decoration:
1) Melt 100g of the chocolate of your choice – I used milk.
2) Pour it into either a disposable piping bag, a zip lock bag with a very small hole cut in to the corner or you could try make one using grease proof paper.
3)Then pipe any shape, word or whatever you like on to a baking tray lined with grease proof paper. Place in the freezer for at least 5 minutes so it can set fully and it’ll also make it easier to handle. Place your creations on to the butter creamed cupcakes for a fabulous finish!
P.s – if you’ve any frozen chocolate left over, eat it, it tastes so good!
With a Hint of Lemon 