From The Archive: 2011

From starting university, to making the decision to leave (and winning my first blog award) - the year of 2011 was a big one for me- and I finally moved back to London to intern and dedicate a little more time to the blog...

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What Olivia Cooked: Cupcakes ft. Chocoholly

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So, when I was contacted by the lovely people at Brighton chocolatier, Chocoholly, offering me some of their amazing handmade chocolate how could I say no? Being a huge chocolate fan, I wanted to really use it wisely, savour the unique flavours (including strawberry and chilli and chilli and coconut!) and make them into something special, something I love. What better to try them in one of my favourite Hummingbird bakery recipes then? Using my fail safe vanilla cupcake recipe, I incorporated the (absolutely delicious) coconut and chilli chocolate into the icing, making for a real sweet treat!
They were so straight forward to make (I managed them in half an hour-record for tortoise chef Liv) and despite the icing being a little bit make-shift turned out well! Here’s how to do it…
You Will Need:
For the Cake:
-120g plain flour
– 140g caster sugar
– 1 1/2 teaspoons baking powder
– A pinch of salt
– 40g unsalted butter
– 120ml whole milk
– 1 egg
– 1/4 teaspoon pure vanilla extract
For the Icing- (this is only what I used and was very much estimating!)
– 4oz unsalted butter
– 200g icing sugar
– a splash of milk
– 1/4 teaspoon vanilla extract
– 40/50g Chocoholly Coconut and chilli chocolate
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1. Put the flour, sugar, baking powder, salt and butter in a bowl and whisk until it makes a sandy consistency with everything combined. Pour in half of the milk and beat until just incorporated.
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2. Whisk the egg, vanilla extract and remaining milk together in a separate bowl and then pour into the flour mixture, and mix until smooth but do not overmix!
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3. Spoon the mixture into your cases until about two thirds full (do not overfill, they will increase in size dramatically!) and bake in the preheated oven for 20-25 minutes or until light golden. Leave the cupcakes to cool, and make the icing whilst doing so.
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(i recommend shutting the oven door!)
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4. For the icing, add the butter and sugar into a bowl and mix until incorporated (a spalsh of milk can be used here to help mixing!)
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5. Add the vanilla extract and melted chocolate and mix until a thick creamy mixture mmm!
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6. When cool ice your cakes with your fabulous icing and enjoy! Voila! Bon Appetit!
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You can buy Chocoholly here and follow her on Twitter here!
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