This is it, the last baking recipe I’ll be personally eating for a while, as I’m back on the Body Coach workouts. After this post, I shall be focusing on more healthy recipes for the blog. Don’t worry though, I’ll still do an occasional treat.
The recipe below is a variation on the one for my go-to pound cake. I made the cupcakes above for Easter 2018, they were topped with cream cheese frosting and little chocolate eggs (ultra mini chocolate ones, they were so cute!!!). They were divided between my loved ones, but I managed to save a few for myself, to have with a coffee over the Easter weekend. Why not, I deserved some.
A little of what you fancy does you good, as the saying goes…
These will also work with chocolate fudge frosting.
Old-School Chocolate Cupcakes – makes 24 cupcakes, can also be used to make two large loaf cakes, or three 20cm cake layers (see the notes below)
350g caster sugar
4 large eggs
275g self raising flour
75g good cocoa powder
2 tsp vanilla
Preheat the oven to 200c/fan 180c/gas mark 6. Line 2×12 cup muffin trays with cupcake cases.
Cream the butter and sugar until light and fluffy. Add in the eggs, beating well between each addition and giving the sides of the bowl a scrape down as you go. Sift in the flour and cocoa, in stages and fold in gently. Lastly add in the milk and vanilla.
Divide between the cupcake cases, I use an ice cream scoop for this. Bake in the oven, fifteen minutes, remembering to swap the trays over for the last five minutes.
Cool in the muffin trays for five minutes, then remove to a cooking rack, cool completely.
Frost and decorate how you desire.
To make as loaf cakes: Preheat the oven to 170c/fan 150/gas 3, and prepare two 2lb loaf tins. Prepare the mixture as above, divide between the tins and bake, 45 minutes to an hour, until a skewer comes out clean when inserted into the centre. Cool in the tins for five minutes then invert onto a wire rack to cool completely. These can be frosted.
To make as a layer cake: Preheat the oven to 180c/fan 160c/gas 4. Prepare three 20cm sandwich tins. Make the mixture as above, divide between the tins, level off and bake for 20-25 minutes. Cool in the tins for five minutes then invert onto a wire rack to cool completely. Frost and decorate as you desire.