With all the baking shows on TV at the moment it’s hard not to get caught up in it all. I’m already addicted to baking but every Tuesday or Thursday night with the Irish & UK Bake Off shows are on, I get a serious NEED to bake something. I absolutely love these shows, and I especially like to see that things can go wrong for even the best of us – good to know it’s not just me who has a baking disaster every now and then! 🙂
Week one of the Irish Bake Off saw them set the task of cupcakes. Not the most difficult challenge but I still think it’s pretty hard to do a cupcake that sets you aside from the rest. That evening I made these Chocolate and Ginger cupcakes with chocolate buttercream icing. This recipe will make about 14 of the muffin sized ones…. if you are using small fairy cake cases you may want to half it to make about 10.
80g Butter, softened
280g Caster Sugar
200g Plain Flour
40g Cocoa Powder
3 Teaspoon Ground Ginger
1 Tablespoon Baking Powder
200ml Full-fat Milk
For the Icing
200g Butter, softened
300g Icing Sugar
100g Cocoa Powder
Splash of Full-fat milk
1. Preheat the oven to 160°/ about 140 for a fan oven. When making cupcakes I keep the temperature slightly lower as it stops the big “dome” on the top. Flatter cupcakes are slightly easier to ice I think.
2. Line your muffin tray with cupcake cases.
3. In your mixing bowl, beat the butter and sugar together first. Then sieve in the flour, cocoa powder, ginger and baking powder together. Mix until there are no large lumps of butter remaining.
4. Beat the milk and egg together in a jug and pour half the liquid into the butter/flour mixture and mix until all is combined. Scrape down the sides of the bowl so all the mixture is well combined. Add the remaining liquid and mix well to give a smooth batter with all the ingredients well incorporated.
5. Spoon the batter into the prepared cupcake cases filling them about two-thirds full. Bake for about 25 minutes or until well risen and springy to the touch. Leave to cool completely before icing. If you ice while still warm the icing won’t be at it’s best.
6. For the icing whisk the butter, icing sugar and cocoa powder together until there are no large lumps of butter remaining and all the ingredients are well incorporated. Add the icing sugar and cocoa powder in stages instead of all in one go and let it be combined gradually – makes it much easier to mix for you. If you find it quite hard add in a splash of the milk every once in a while – just be careful not to add too much.
I used an icing bag and tip to do mine but if you don’t have things like this you can just spread your icing over the top of the cupcakes – it’ll all taste just as good anyway! I also sprinkled some gold dust over mine – just to make them look a bit pretty 🙂
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