Ingredients: Cake sponges - (serves approximately 15)
15g vinegar
300ml milk
50ml vegetable oil
60g butter (melted and cool)
2 eggs
5ml of vanilla essence
250g of self-raising flour
75 of cocoa powder
300g caster sugar
10g bicarbonate of soda
100g white chocolate chips
cupcake cases
Ingredients: Buttercream Topping:
90g of high percentage dark chocolate
100g butter
125g icing sugar
Option to also use Royal icing, instead of buttercream:
Royal icing available pre made in shops
Add food colouring to create different colours
Cake sponge method:
-Preheat the oven to 150 C
-Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl
-Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar
-Slowly add the wet mixture into the dry mixture, little by little
-Ensure the batter is smooth with no lumps
-Finally add the chocolate chips (alternatives could be nuts, dried fruit)
-Lay the cupcake cases onto a tray
-Use a metal spoon to equally divide the mixture into the cases
-Bake for around 15-18 minutes, take out of the oven when golden and springy on touch
-Leave to cool
Buttercream icing method:
-Cream the sugar and butter together, until light and creamy
-Add in the warm melted chocolate
-If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice)
Royal icing method:
-If decorating with royal icing, roll the icing out and cut into circular disks
-Lay the disc over the cupcake and mould to required shape
Eat and enjoy!
