B A K I N G
The other day I was looking through my Instagram and noticed that I haven’t actually baked in such a long time, when I say such a long time I MEAN APRIL! APRIL! Therefore, I needed to whack the scales out and get some baking done. After I baked these delicious cupcakes, it reminded me of how much I actually love baking and I need to make more time for it.
– LET’S GET STARTED –
Ingredients that you will need for chocolate sponge (12)
4 tbsp (boiling ) water
40g cocoa powder
3 eggs
180g (unsalted)
165g Unrefined golden sugar
115g self raising flour
1 tsp baking powder
A packet of fudge pieces
Ingredients that you will need for decoration
Royal icing
Butterfly wafers
Icing sugar
Pink icing gel
Biscuit Cutter
Equipment that you will need
Scales
Mixing Bowl
spatula
cupcake cakes & cupcake tins
Spoon
Piping bag
Cooling wrack
Method:
Step one: line a cake tin with the cases. Preheat the oven to 200oc / 400oF / Gas mark 6
Step two: sift the cocoa powder into a bowl and then pour in the boiling water and mix together with a spoon to create a thick spreadable paste. After you get to this stage, add in the remaining ingredients and mix together with the spatula. Add in the fudge pieces, this part is entirely up to you.
Step three: put a tiny bit of the mixture inside the cupcake case, then add a couple of fudge pieces, then place some more mixture on top of the fudge pieces. This is so you will have the fudge pieces inside the middle of the cupcakes. Keep doing this for every cupcake. Then put them in the oven for 15-17 minutes. They need to be well risen and springy when you touch them.
Step three: while the cupcakes are in the oven you can start on the icing. Roll out the royal icing and using a biscuit cutter ( of any shape that you want the icing to be on top ) Then cut out the icing depending on how many cupcakes there are.
Step four: sift some icing sugar in a small bowl and add in water as you go, you need it to be the perfect consistency that you can drip it onto the cake. You don’t want it to be too thick or too watery. Then add in the pink gel and mix together.
Step five: bring out the cupcakes and place them on a wire rack and wait for them to cool down. On one side of the royal icing that has been cut out, put a tiny bit of icing sugar on it and sit it down on the top of the cupcake. This is going to stop the royal icing from falling off of the cupcakes and will give it something to stick to. Keep doing this to all of them. Then using the pink icing create strokes across the top of the cupcake and the icing and then place a butterfly wafer on top. You are finished 🙂
What is your favourite thing to bake? I would love to know 🙂
Sophia xo
Sophiaaxo 
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