As the title says, I made this case full of joy last week. Let me just say, these were absolutely scrumptious. Like seriously.. The icing in particular is fantastic!
Recipe to follow hopefully… Edit: Success! The wonderful Donal Skehan over at Thegoodmoodfoodblog (its fantastic, check it out) has said it’s all good for me to post up this recipe.. sooo with one or two edits – here it is:
Makes about 16 normal size cupcakes, or an awful lot of mini cupcakes..
175g Self raising flour
2 tablespoon of cocoa powder
1 teaspoon of bicarbonate soda
150g caster sugar
2 eggs beaten
150 ml (1/4 pint) sunflower oil
150 ml (1/4 pint) semi skimmed milk
2 tablespoon of golden syrup
For the frosting
75g unsalted butter (Real butter, not margarine. At room temperature)
175g icing Sugar
3 tablespoon cocoa powder
Drop of Milk
- Pre-heat oven to 180ºC/350F/Gas Mark 4. Line a muffin tray with cupcake cases. I actually used a mini muffin tray here, see photo number 2. I made 36 mini cupcakes and 12 normal size cupcakes with the above amount of batter
- Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
- Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth. I tend to give it a quick stir first as I have on many occasions ended up covered in a fine dusting of flour along with everything within a 10 foot radius of me..
- Spoon the mixture into the cupcake cases about halfway up and bake for about 20 minutes or until they have risen and are firm to the touch.
- Remove from oven, leave to cool before turning out onto a cooling rack. (Yeah, try to resist them at this stage). Also, and this may or may not be related to the last sentence but while I know it’s hard to believe, these are pretty hot so do be careful! Now put them away to cool. Out of sight. Away from the temptation to gobble them up right there. Its icing time!
- To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable. I had to add a fair bit in all fairness.
- Spread on COOLED cupcakes. I mean it. You can’t put it on nice warm cupcakes cos it just slides right off or melts in. It’s worth it. Trust me. I had limited success with piping these all prettily but I was using a fairly small nozzle so it may work. But I like that spread on icing so it’s all good.
Ok I really wish I wasn’t feeling sick right now. I am now craving one of these like there’s no tomorrow. Sigh. And the fact I got my new icing nozzles that are sitting there staring at me, begging to be used does not help. But here you are, my newest fail-proof wonderfullest (it’s a word..) delicious cupcakes. Enjoy them 🙂
P.S. Check out this place of wonders for more awesomeness (I appear to have added this word to my vocabulary, I blame Julie).