Everyone loves cupcakes, even macho men who’ll deny it in public. They’re literally miniature cakes and generally recipes for a whole cake will work for cupcakes as well but not necessarily the other way around. Baking is all about trial and error, recipes you find in cookbooks and on tv were all made through mistakes and twisted surprises. Don’t be scared to experiment…but the rule of thumb when it comes to baking – DON’T fiddle with the chemical to starch ratios (flour, cornstarch, baking powder, bicarb of soda etc) and also don’t fiddle with the quantity of eggs. Baking is a science at the end of the day. If you’re going to fiddle, fiddle with the flavouring, colours and sugars.
Anyway, enough talking…
For the cupcakes:
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup milk
1/2 cup Lindt chocolate
– Grate the chocolate.
– Cream the butter and sugar together until fluffy.
– Slowly add the beaten eggs gradually.
– Add the vanilla essence.
– Sift the flour and bicarb of soda together. Add these to the butter mix gradually.
– Add the milk.
– Mix in the grated chocolate
– Pour into a paper cups in a muffin tray.
– Bake at 180 degrees for about 12 minutes or until a toothpick comes out clean when you stick in the cupcake.
For the Lindt topping:
230g icing sugar
250g Dark 70% Lindt chocolate
– Melt the Lindt in a bowl over a pot of simmering water. Make sure the water doesn’t get into the chocolate.
– Set the chocolate aside to cool down. (Make sure it gets very cool because it will melt the butter)
– Cream the butter with a wooden spoon until creamy or with a whisk in an electric mixer.
– Add the sifted icing sugar and mix well.
– Slowly pour in the chocolate. Mix very well. The longer you leave it aside the harder the icing will get. I suggest piping the cupcakes immediately (the cupcakes MUST be cool before you ice them) for nicer shapes.