Mini Simnel Cakes

Simnel 1

It’s nearly Easter! The enemy holiday of dieters!

Easter is great. It’s almost like a mini Christmas. Getting together with family to share food and have a good time. And the chocolate! Oh, so much chocolate.

Well, being on a diet this year, I’m *trying* to avoid eating too much chocolate. I had originally planned this week’s blog to be an old favourite bake, but the base is a chocolate cupcake, and I made some of those at the weekend! So, I thought, what can I make that’s both Easter-y and not chocolate-y? I hit up Google and Pinterest for ideas, and most of them were decoration ideas rather than actual bake ideas. And then I stumbled across this little gem on the Lakeland website – not the first place I would have thought to look, but what a great recipe!

The recipe was designed for their mini sandwich tins, one of which I currently do not own, so I improvised and used my muffin tins. It means the sides aren’t straight, but the overall effect is still cute – like Simnel cupcakes. Adorable.

Simnel 2

This was a pretty big adventure in baking for me, as I have never made either marzipan or any kind of fruit cake before, unless you count these carrot cakes! I almost didn’t bother and was ready to buy a block of ready made, but then I manned up and decided to give it a go. I was wary about using raw egg in the marzipan (because the top wouldn’t get completely cooked and I’m funny about some raw foods…), but after a bit of investigating, I found that most recipes for marzipan just use the whites. I found some sachets of dried egg white powder in my local supermarket and decided to give those a try! I still wasn’t completely convinced, as when I made it up, there was a strange smell coming from them. But after another Google, I found that this was pretty standard for dried egg white, so took a deep breath and chucked it in. Once mixed with the almonds and sugar there is no smell or taste so I call it a win. I added a little extra water a bit at a time as it was still dry, and actually ended up putting a bit too much in, so ended up with quite a sticky marzipan. So, tip of the day is persevere with your mixing rather than getting impatient! It won’t ruin it but it will make it supremely difficult to roll and cut out if it’s too wet!

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As far as taste goes, these are scrummy! A delightful balance of sweet marzipan and rich fruit. The outside is just ever so slightly crunchy-chewy, and the middle is soft and gorgeous where the marzipan has almost-but-not-quite melted into the cake. Mmm. And much better for you than chocolate. Well, marginally better for you. I mean, there’s fruit in them, so that’s good…right?

Simnel 3

Ahem.

Mini Simnel Cakes

Makes 12 mini cakes

Marzipan

  • 250g caster sugar
  • 250g ground almonds
  • 2 eggs, beaten (or just egg whites, or dried egg white powder)
  • 1 tsp almond essence

Cakes

  • 110g butter
  • 110g soft brown sugar
  • 3 eggs, beaten
  • 150g plain flour
  • Pinch of salt
  • Half a tsp ground mixed spice
  • 350g mixed raisins, sultanas and currants
  • 55g chopped mixed peel
  • Zest of half a lemon
  • 2 tbsp apricot jam

Method

  • For the the marzipan, mix the sugar and almonds together and add enough beaten egg to achieve a fairly soft consistency. Add the almond essence and knead until paste is smooth – if the mix seems dry, add a little water, but not too much. It’s best to do it by hand to feel the how wet the marzipan is. Roll out a third of the paste and cut out 12 x 6cm circles, or if using a muffin tin, 5cm circles, and reserve the rest for the tops and the marzipan decoration.
  • Preheat the oven to 140°C. Grease a mini sandwich tin, or line a muffin tin with cases or silicone moulds
  • Cream the butter and sugar together until fluffy then gradually beat in the eggs until well mixed. Sift in the flour, salt and mixed spice. Add the dried fruit, peel and lemon zest and mix thoroughly
  • Place half the mixture into the holes of the tin, smooth the tops and cover with the marzipan circles. Add the remaining mixture and smooth the tops, leaving a slight dip in the middle of each to allow for rising
  • Bake for 45 minutes then allow to cool completely on a wire rack.
  • Turn the oven up to 180°C. Once cool, brush the top of the cakes with the apricot jam. Roll out half the remaining marzipan and cut out 12 x 6cm circles, place on top of the cakes and crimp the edges. Roll the remaining marzipan into balls or any other decoration for each cake and place on top of the cakes around the edges. Put back in the oven for about 6 minutes or until the marzipan begins to brown – mine took about 10 in the end.

You can find the original recipe I have used here.

Triple Chocolate Cupcakes *Own Recipe*

So, this weekend my cousin came to visit. We had tickets to go and see McBusted in Birmingham, and despite being grown ups, married (in my case) and pregnant (in her case), we were embarrassingly excited! I mean, look at us.

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But before heading over to Birmingham, I made us a little treat to keep us going. And at the request of the heavily pregnant one, they were chocolate cupcakes.

Chocolate 2

I didn’t want to make just any old chocolate cupcakes. I wanted these to be the best chocolate cupcakes I’d ever made (although Becky has been craving so much cake that I’m pretty sure she would have eaten cardboard if I put some icing on it). And despite my disappointing experiment earlier in the week, I bravely took up my wooden spoon and returned to the kitchen.

Well, I’m flipping glad I did, because these cupcakes are to die for.

Chocolate 3

I had originally planned to use a recipe I found online, but there were so many ingredients, it really put me off. I preferred having a lie in. So I used my classic chocolate cake recipe from this post as a base, and added melted chocolate and a little baking powder, and switched the white caster sugar for golden caster sugar. Simple, yet oh-so-effective. The combination of both cocoa powder and melted chocolate gives a really rich chocolatey flavour, and the addition of the baking powder just gives the flour a little helping hand to make sure the cases are super light and fluffy rather than going fudgey like a brownie. I also added cocoa powder to a half-batch of classic buttercream to make a velvety smooth cloud of deliciousness.

Chocolate 1

To finish off, I sprinkled the cakes with white chocolate stars to match the star patterned cupcake cases I used. Then we immediately scoffed one each. Nom.

Chocolate 4

Triple Chocolate Cupcakes

Makes 12 cupcakes

  • 115g butter or baking spread
  • 115g golden caster sugar
  • 85g self-raising flour
  • 30g cocoa powder
  • 2 eggs
  • 50g chocolate (I used milk chocolate, but you could use dark for an even deeper chocolate flavour)
  • Half a tsp baking powder
  • 3 tbsp milk

For the icing

  • 125g butter
  • 250g icing sugar
  • 30g cocoa powder

Method

  • Preheat the oven to 180°C, and line a 12 whole muffin pan with cases
  • In a bowl over simmering water, or in a microwave, melt the chocolate gently, then leave to cool slightly
  • Cream together the butter and sugar, then beat in the eggs and the melted chocolate. Fold in the sifted flour and cocoa powder. Spoon into cupcake cases and bake for 20-22 minutes
  • To make the buttercream, beat the butter until light and fluffy, then slowly add the icing sugar and cocoa powder and beat until smooth with each addition. Pipe onto the cakes, and decorate with chocolate stars, or any other sprinkles

Happy Sunday folks!

Pink Lemonade Cupcakes *Own Recipe – Work in Progress*

Pink Lemonade 6

Today is a bit of a different blog, and I hope no one minds me going off book a bit.

The first thing that’s different is that this week, I won’t be adding a recipe. I will talk through what I have made, but they haven’t quite turned out right, so I don’t feel ready to share a recipe at this time. I will hopefully revisit these in the future and get them right. But as I’m not really a recipe creator, I want to share everything I bake, not just the successes. These aren’t exactly a failure (they are at least edible!) but they’re also not the greatest thing I’ve ever made.

The other difference is that I am want to share a message. You may have seen in the media and online a story about a lovely little boy called Seth Lane, who is very ill with a disorder called Severe Combined Immunodeficiency, or SCID. I have been reading stories about Seth for over two years, as his Mom Leanne and I were both part of a Facebook group for brides of 2013 (in fact, we still are). The bravery that Seth and his parents have shown has touched the group for years. This Friday, the 27th, Seth is due to have his second bone marrow transplant, and Leanne and Nik started the hashtag #wearyellowforseth on Facebook, Twitter and Instagram for people to show their support for Seth by wearing yellow on Friday and posting a picture. It has gone viral and people all over the world are sending in their pictures. Leanne is keeping a very moving blog here  where you can read about Seth, his SCID, and just why wearing yellow is the way to go this Friday. I really recommend giving it a read – I don’t want to sound preachy, it’s just that their story is so inspirational, I can’t help but be totally moved by it every single day.

Pink Lemonade 7

I myself will be wearing a yellow hair bobble, as I will be at work and unable to wear anything else yellow. However, I have made these cupcakes with a rather delicious, bright yellow, lemon icing, to show my support. The lemon buttercream is the best part of these cupcakes. I mixed two tablespoons of lemon curd into a half-batch of my regular buttercream and omitted the vanilla extract, and it is amazing. So light and smooth, sweet with a distinctive lemon tang, it really is like lemonade. I’m tempted to just lick it all off every cake.

Pink Lemonade 8

The cakes are a raspberry and lemon sponge, and I think my downfall was that there was too much sugar in the mixture. I added 100g of fresh raspberries and 2 tablespoons of lemon curd to a standard plain cake mix, and the cakes turned out insanely soft and rather sticky. The top in particular was very sticky, almost like a toffee, and the inside was so soft that they are literally collapsing under the weight of the icing. I think in the future I will cut down the sugar, and also possibly add more flour to balance the extra liquid ingredients and give more stability to the structure.

Like I said before though, once you prise them out of their cases, they are edible, and a very definite raspberry lemonade flavour. It’s dead on, and I hope when I attempt them again (I think these would absolutely *rock* for a summer barbecue!) I can nail the flavour again.

Pink Lemonade 3

So, this was an experiment that didn’t quite go as planned. But the main feature of these strange squishy cupcakes – the big bold yellow swirl of icing – will hopefully do the job I planned them for, and raise just a bit more awareness for SCID and other immune deficiencies like it. And hopefully it will help bring a smile to a little boy’s face this Friday.

Pink Lemonade 2

Raspberry and White Chocolate Muffins

Raspberry muffins 1

I think I can safely say that raspberries are my favourite fruit. I just love them. Best way to eat them – with meringues and cream. Mmm. But that isn’t exactly diet-friendly, so today I am opting for my second favourite – the ever-so-slightly less naughty muffins. Big fluffy muffins packed full of juicy raspberries and balanced with sweet white chocolate chips. Oh yes.

I practically lived on raspberry and white chocolate muffins at uni, but then the chain coffee shop on campus changed their recipe and they weren’t as good. Boooo! But these muffins, adapted from a recipe in another of my M&S cook books (this time, Easy Baking) are pretty damn close to the original I gorged on for those glorious years so long ago. I adore them.

I have also made a raspberry-free version for my non-raspberry-loving husband, so I have included a note about changing the recipe at the end.

Raspberry Muffins 3

What I really love about muffins is the contrast of the soft fluffy middle and the slightly crunchy top. I always eat mine upside down – soft bottom first and leave the top to last! And with these, I love coming across a zingy raspberry in the middle. Mm-mmmm!

Raspberry Muffins 2

I like to use fresh (or freshly frozen) raspberries for their juiciness, although it does shorten the life of the muffins having fresh fruit inside, so I keep them in the fridge and then bring them out about half an hour to an hour before eating. Obviously with the plain white chocolate ones this isn’t necessary, they will last just fine in an airtight container. I’ve heard great things about freeze-dried raspberries, but haven’t found anywhere to buy them from yet – if you know of a place, let me know!

What’s really great about these muffins is how light and moist they are. Even the raspberry-free ones are just so melt-in-the-mouth.

Raspberry Muffins 5

I just drooled.

Raspberry and White Chocolate Muffins

Makes 12 muffins

  • 280g plain flour
  • 1tbsp baking powder (note – in a pinch you can replace the plain flour with self-raising and omit the baking powder)
  • Pinch of salt
  • 115g caster sugar
  • 75g white chocolate chips or chopped white chocolate squares
  • 100g fresh or freshly frozen raspberries
  • 2 eggs
  • 250ml milk
  • 6 tbsp sunflower oil
  • 1 tsp vanilla extract

Method

  • Preheat the oven to 200°C and line a 12 hole muffin tin with cases
  • Sift together the flour, baking powder and salt into a large bowl, then stir in the sugar and chocolate chips
  • In a separate bowl, lightly beat the eggs, then beat in the milk, oil and vanilla extract
  • Add the wet ingredients to the dry and mix carefully. When they are almost mixed, add the raspberries and very carefully mix together – the raspberries can easily get smushed if you mix too hard and then you lose those nice raspberry surprises! I use frozen raspberries and add them while they are still frozen, that way they keep their shape a bit better
  • Spoon the mixture into the cases and bake for 22-25 minutes until the muffins are golden brown and firm to the touch. Leave to cool

To make raspberry-free white chocolate chip muffins –

Swap the raspberries for more chocolate chips (175g total) and skip the “add raspberries” step, adding all the chips in one go at the beginning instead. You could also swap white chocolate for milk or plain chocolate.

 

This week’s recipe is adapted from the recipe “Chocolate Chunk Muffins” from M&S Easy Baking cook book.

Mother’s Day Flowers *special post*

Flowers 2

A great big cakey Mother’s Day to all the fabulous Mothers out there!

I wanted to do something special for the main Moms in my life – my own wondermom, my fab Mother-in-law, and our Grandmothers. And these cupcakes were just the ticket. They weren’t hard to make, the only time consuming thing is the actual assembly, but the payoff is so worth it. All you really need is some food colouring, some sprinkles, and a selection of flower cutters, but you can really go wherever your imagination takes you. You can make them as fancy or simple as you like, use whatever flavour you like for the cake – really, seriously – What. Ever. You. Want. Today’s blog is really just an inspiration, tutorial-y kind of blog, a starting point for decorating cupcakes with fondant icing. I must apologise for the lack of pictures – I was doing about twenty things at once and only realised at the end that I forgot to take any. Hopefully it will still be a helpful blog!

The cakes I’ve made are of the “simple yet effective” variety. My theme – pastel flowers. I made a classic vanilla and chocolate cupcakes, a classic buttercream (recipes for the cakes and the buttercream are below), and used a plain white fondant icing which I coloured with gel colours (specifically Sugarflair colours in Pink, Royal Blue, Party Green, Deep Purple and Melon) while my cupcakes baked. I used various flower cutters to stamp out the decorations, and a round double edged cutter a couple of centimetres bigger than my cakes for the decorations to go onto.

To decorate the cupcakes, first spread buttercream into a dome on top of each cupcake. You don’t want to put too much on as it will squish out when you put the fondant on top of it. It doesn’t need to be massively neat, but try and get it as dome-y as you can!

Flowers 1

Then, roll out your fondant and use the round cutter to stamp out circles. I used both the plain and the fluted sides – I really liked the fluted edging around the bottom but it came up smaller than the plain edge so it was harder to smooth over the buttercream. I didn’t want to go up a size as I didn’t want too much overhang.

Place the circles on top of each cupcake, and carefully smooth down with your hands until it reaches the edge of the cupcake lining and covers all of the buttercream. If you get any buttercream squishing out, just wipe it away and smooth the icing down to cover the edge.

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Then you can start decorating! For the flowers, I used a small paintbrush to dab a little water onto the icing before placing a flower on top. Because all the icing was still fresh and soft, they bonded together really easily, but if the icing has gone a little harder, you can just as easily use edible glue (which can be purchased online or at any cake shop), or even a dot of writing icing (made with icing sugar and just enough warm water to make it into a thick paste). Because I had made all of my decorations that day, the icing was still plenty soft enough to only need water. For the pearls, I wet the handle of the paintbrush and made a dent in the icing, and placed a pearl in it. Alternatively, for the pearl-free versions, I simply dotted the icing with the (dry) handle of the paintbrush. For the roses, I made six or seven pea-sized balls of icing and flattened them out, then rolled one into a spiral and wrapped the others around as petals. Et voila! I finished my cupcakes with a spray of pearl shimmer, which I brought from my local cake shop.

The decoration part is really where your imagination can go wild. I have seen some gorgeous patterns on Google and Pinterest using this basic idea, but adding all kinds of other elements to make them truly a work of art. Some use piped icing or chocolate to create patterns. Some roll the icing out over a piece of lace or special mats to create a beautiful texture on the icing surface, without even needing extra embellishments. The possibilities are endless. I will definitely be trying some more elaborate designs in the future when the opportunity arises.

However, having never really used writing icing (yet!), for this occasion I stuck with my cut out flowers. The assembly took me all afternoon, but the essential idea behind these particular cupcakes is ridiculously simple. And the end result is stunning, though I do say so myself. Quite possibly these are the prettiest, girliest cupcakes I’ve ever made. I almost didn’t want to give them away – I wanted to frame them and put them somewhere I could admire my own handiwork! But giving them to the wonderful women in my life and seeing their joy was definitely better.

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And of course, I couldn’t have a blog without sharing a recipe! These are absolute foolproof, works-every-time recipes for the two most basic cupcakes – chocolate and vanilla – and my favourite buttercream recipe. They are so simple I don’t even need to bullet-point the instructions, and you can literally have a batch of cupcakes cooling on the side in about half an hour.

Basic Vanilla Cupcakes

Makes 10-12 cupcakes, depending on size

  • 115g or 4oz butter or baking spread
  • 115g or 4oz caster sugar
  • 115g or 4oz self-raising flour
  • 2 eggs

Cream together the butter and sugar, beat in the eggs and fold in the sifted flour (alternatively use all-in-one method and beat all the ingredients together in a bowl until smooth). Spoon into cupcake cases and bake at 180°C for 20-22 minutes

Basic Chocolate Cupcakes

Makes 10-12 cupcakes

  • 115g or 4oz butter or baking spread
  • 115g or 4oz caster sugar
  • 85g or 3oz self-raising flour
  • 30g or 1oz cocoa powder
  • 2 eggs

Cream together the butter and sugar, beat in the eggs and fold in the sifted flour and cocoa powder (alternatively use all-in-one method and beat all the ingredients together in a bowl until smooth). Spoon into cupcake cases and bake at 180°C for 20-22 minutes

Both of these recipes can be scaled up or down with ease – this is why I have added the ounce weights as well for once, as I find it easier to weigh this way for these particular cakes. So, if you want 6 cupcakes instead of 12, half the mix (if you do it in ounces, the mix for the vanilla goes from 4-4-4-2, to 2-2-2-1). If you want 18, use half again (6-6-6-3) or 24 (8-8-8-4) etc etc. You can also use them for full size cakes – I find the 4-4-4-2 mix works great in my 20cm pan, make two of them and sandwich them with jam and buttercream for a perfect Victoria sponge. The baking time will vary for each size, but if you just test the centre with a toothpick after about 20-25 minutes depending on size, you can tell when it’s done (if it comes out clean, the cake is done).

Super Simple Buttercream

  • 250g butter
  • 500g icing sugar
  • 1-2 tsp vanilla extract

Beat the butter until smooth and pale, then sift in the icing sugar a few tablespoons at a time, beating until fully combined each time. Add vanilla extract to taste.

This my favourite buttercream because it is so completely versatile. Basically, as long as you keep the icing sugar and butter in a 2:1 ratio, you can make whatever quantities you want. For example, these flower cupcakes don’t require much buttercream, so I used 100g butter and 200g icing sugar (and still had a bit left over). You can also substitute some of the icing sugar for cocoa powder to make a delicious chocolate icing – I would switch out about 50g in the above recipe, but go with the flow and substitute to taste!

So there we go. I hope this has been both a pretty and informative blog for a chilled Sunday afternoon. And I hope you’ve all been spoiling your Moms, or if you are a Mom, being spoiled by your kiddies ❤

Toffee Cupcakes *own recipe*

Toffee Cupcakes 1

Today has been like a marathon bake! I’m exhausted! Doesn’t help that I have a stinking cold. But I haven’t let that stop me, and it’s been so worth it.

A while ago, a friend at work asked me if I would be able to make a birthday cake for her twin brothers’ birthday this weekend. The spec she gave me was a Victoria sponge, but with toffee instead of jam, and decorated with fondant icing to represent the two brothers. One lives here in the UK, and the other lives in Australia, so she wanted something that reflected that. I hope she likes what I’ve come up with.

But although I will share a picture of my creation at the end of this post, today’s blog isn’t about that. I still needed to make some kind of goodie for our daily teatime treat. So, sticking with the toffee theme, I came up with these little toffee cupcakes!

Toffee Cupcakes 2

I used a mix of sugars to give a deeper, more toffee-ish flavour to the cake. Then I mixed toffee sauce into the buttercream. It’s pretty darn sweet, but the brown sugar in the cake balances it out perfectly. I was going to pipe toffee sauce into the centre of each cake, but I was getting frazzled and, well, I forgot. But I think they may have been too overwhelmingly sweet if I had anyway.

Toffee Cupcakes 3

Also, I am going to hold my hands up and say this – I haven’t made my own toffee sauce. I have no idea how, and I didn’t have the time. Mary Berry would be utterly ashamed of me. But hey, I’m not going to pretend to have skills that I just plain don’t have yet. Plus, I’m not well, so slaving over making toffee sauce did not sound appealing!

Anyway, these cupcakes. They are bite sized little morsels – the brown sugar stops them rising quite so much – and the super sweet icing paired with the dark toffee taste of the cake is a win. My hubby adores all things toffee and gives these two thumbs up. Just the simple change of adding brown sugar to the caster completely changes the cake. I think there may be room for improvement – but this blog isn’t just about my successes, it’s about my whole journey, and for these little guys, the adventure is just beginning.

Toffee Cupcakes 5

Toffee Cupcakes

Makes 18

  • 170g butter or baking spread
  • 170g self raising flour
  • 3 eggs
  • 87g caster sugar
  • 87g soft dark brown sugar

For the icing

  • 75g butter
  • 200g icing sugar
  • Approx 50g toffee sauce – but add to taste

Method

  • Preheat the oven to 180°C, and line a 12 and a 6 hole muffin tin
  • Cream together both sugars and the butter until light and fluffy
  • Add the eggs one at a time and beat into the mixture, adding a little flour each time to prevent curdling
  • Sift in the rest of the flour and fold in
  • Spoon into each of the cases and bake for 20-22 minutes. Leave to cool
  • To make the icing, beat the butter until smooth, then add the icing sugar a little at a time. Add the toffee sauce at the end, a bit at a time, and taste until the preferred toffee flavour is achieved. Pipe onto cupcakes

And as promised, a picture of the cake for my friend:

Toffee Cake 1

Chocolate Brownie Cupcake Bites

Brownies 1

I have a confession to make.

I don’t actually eat much chocolate.

Chocolate cake, in any shape or form, however, I cannot get enough of. Especially these super simple, super delicious, super chocolatey brownies.

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As per my usual style, I bake these beauties as individual cupcake size “bites”, because A, all of my deep baking tins always end up scratched/rusty/used for roasting potatoes/all of the above and are not so good for making cakes, and B, I don’t get a choice what size they are. If I make a tin of brownies, they may “accidentally” end up cut into four squares instead of 12. This way, you just have ready-to-go brownies right there ready for scoffing.

Even better, each tasty bite is the best of both brownie worlds. You have that gorgeous outside kind of crunchy, cakey bit, and that fantastically fudgey, chewy middle bit, all in one perfect individual portion. Or two, if you’re feeling the particular urge for a major chocolate fix!

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I love how easy these bad boys are. The recipe is from a book I’ve had literally since I was a child – it’s called My First Baking Book, and it’s amazing. Because it’s meant for kids, the recipes are super simple and easy to follow, but they are also delicious. I always know the results are going to be perfect when I bake from this book, partly because I’ve been baking some of them for literally 20-odd years (ouch), and partly because they are so foolproof. Don’t knock the kids baking bible. It’s awesome.

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I used a really rich dark chocolate for these. I think it had 85% cocoa solids, so really quite a bitter chocolate. You need a dark chocolate for this recipe, because there actually isn’t that much chocolate in it for one thing. If you use a milk chocolate, they will end up a lot sweeter, because there is a lot of sugar in the mix. The dark chocolate counteracts the brown sugar and they balance each other out into this amazing deep, rich chocolate taste that’s just on that decadent line between sweet and bitter.

The only alteration I make to this recipe is to leave out the walnuts it lists in the ingredients. Simply because I don’t like walnuts. I have listed them as optional in the ingredients below though.

Brownies 5

Seriously, they are *so good*

Chocolate Brownie Cupcake Bites

Makes 12 cupcake bites, or one 8″x8″ square tray bake

  • 50g dark milk chocolate
  • 65g butter
  • 175g soft brown sugar (I use dark brown for the extra flavour)
  • 65g self-raising flour
  • 2 eggs
  • 65g chopped walnuts (optional)

Method

  • Preheat the oven to 180°C, and line a 12 hole cupcake pan with liners/silicone cases, or grease and line a baking tin with baking parchment
  • Heat a little water in a small saucepan. Chop the butter and chocolate and place in a bowl, then set the bowl over the saucepan of water while it simmers. Stir gently and let the butter and chocolate melt together. Remove from the saucepan and leave to cool slightly
  • Break the eggs into a large bowl and beat with a fork, then add the sugar, flour, and walnuts if using, and beat until smooth
  • Add the melted chocolate and butter mixture. It needs to have cooled to almost room temperature, because it can start cooking the batter if it’s too hot and you get a kind of scrambled egg smell! Not good. Beat well until fully combined, then spoon into the lined cases/tin, and bake for 30 minutes
  • Remove from the oven and leave to cool. If baked in a tin, cut into squares

This week’s recipe is from My First Baking Book, by Helen Drew, first published by Dorling Kindersley in 1991 (YIIIIKKKESSS)