Everyone loves a good cup cake. I’ve never seen anyone in a bad mood eating a cup cake so clearly they’re the perfect remedy for a bad day.
I learned this recipe whilst studying at chef school and have tweaked it a bit here and there over the years. It makes use of yoghurt which I’ve found always results in a moist and softer product. Decorate them anyway you wish or do it the way I’ve done in the picture with vanilla icing and mini-astros (multi coloured chocolate coated mini shortbread candy). This recipe makes 28 cupcakes.
For the cupcakes:
70g Cocoa Powder
8 Tablespoons boiling water
4 Eggs (beaten)
170g Unsalted butter (at room temp)
360g Castor Sugar
240g Self-raising Flour
For the vanilla icing:
250g Unsalted butter
500g Icing sugar
30ml vanilla extract
– Preheat the oven to 180 degrees celsius
– Make sure your muffin trays and paper cups are ready
– Sift the cocoa into a small bowl and add the boiling water and blend with a fork until smooth. If it still looks a little dry add more water (it should NOT become watery though). Set aside to cool completely
– In a separate bowl beat the butter and sugar until fluffy, add the yoghurt and eggs slowly, beating in between each addition of an ingredient.
– Add the cocoa to the mixture and mix well.
– Sift the flour into the batter and beat until smooth.
– Spoon the mixture into the casings and bake in the oven for 20-30 minutes until the cakes have risen, firm but still slightly moist.
– Place the cup cakes on a cooling rack to cool
– To make the icing beat the butter until soft and add the sifted icing sugar and vanilla. Beat until fluffy
– Pipe according to how you’d prefer and decorate. (Only begin icing the cakes once they’ve completely cooled down…about an hour or 2 after they’ve come out the oven)
Chef Lesego (@LesDaChef)