I baked these cupcakes for my son’s 6-month birthday. Of course he couldn’t eat any of these, but the rest of us took care of that. We thought it was so funny my daughter only ate the iced side of these cupcakes!
I used this recipe.
This is a recipe I was just dying to try out from Nigella Lawson’s book How To Be A Domestic Goddess. This is one of the best cupcakes I’ve ever tasted. The chocolate ganache frosting is a perfect topping to this cupcake. I did have a problem finding natural colored glace cherries, so had to use the bright red ones. Didn’t subtract from the sinful flavor of these cupcakes though!
You can find this recipe on Nigella.com.
This is the first recipe I tried out on my new Breville planetary mixer that I received for my birthday in 2006. It’s a simple butter cake recipe with a simple chocolate icing.
Butter Cupcakes
Ingredients
125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs
300g self raising flour, sifted
3/4 cup milk
Preparation
Preheat oven to 180 degrees Celcius.
Using an electric mixer, beat butter and sugar until light and fluffy.
Add vanilla essence. Add eggs one at a time; beat well after each addition.
Slowly add flour and milk alternately to form a smooth batter.
Divide mixture evenly into two lightly greased and lined 20cm round cake pans, or one deep 22cm round cake pan. If making cupcakes, divide the batter into lined 12-cup cupcake pan.
Bake for 45-50 minutes for cake, or 20-30 minutes for cupcakes. Cake is done when golden on top, or when toothpick inserted in centre comes out clean. Turn out onto wire rack to cool.
Chocolate Icing
Ingredients
(I halved this recipe and ended up with just enough to ice the cupcakes – if you want to make a layer cake I’d recommend making the full recipe)
2 tablespoons cocoa
1/2 cup boiling water
40g butter, melted
1/2 teaspoon vanilla essence
2 1/2 cups icing sugar, sifted
Multicolored sprinkles – optional
Preparation
Dissolve cocoa in the boiling water, stir in melted butter and vanilla essence.
Gradually add sifted icing sugar and stir until mixture is smooth and well combined. Spread onto cake and toss on some sprinkles. Be sure to add sprinkles immediately after icing each cupcake, otherwise the icing will become to hard for the sprinkles to stick to.