Earlier in the week I trialled the Great British Bake Off recipe for chocolate velvet cupcakes. I made twelve and after “testing” one to make sure they were “alright” I asked how many would be acceptable to take round to a family dinner that night (6 people). Well I’m pleased to say you passed… the overwhelming response was 6. I have the best readers ;-)
They were delicious, so light and, well velvety!
175ml of milk
100g dark chocolate, chopped
125g caster sugar
60g unsalted butter
1/2 teaspoon of vanilla extract
1 large egg
150g self-raising flour, sifted
1. Preheat the oven to 180′c and line a muffin tray with bun cases
2. Pour the milk into a saucepan, add one-third of the sugar and the chopped chocolate. Put on a low heat and stir well, once the chocolate is melted turn off the heat and leave to cool
3. In a mixing bowl beat together the butter, remaining sugar and vanilla extract until light and fluffy (around 5 mins)
4. Add the egg and beat again then.
5. Gradually fold in the flour and chocolate liquid in alternate batches until combined
6. Spoon into your bun cases and bake for 15 – 18 mins or until they spring back with gently pressed with your finger. Remove from the oven and allow to cool completely.
Ok so I promised three ways… number 1 – top with vanilla frosting (tub of philli, few tablespoons of double cream, 1 tbsp vanilla extract and enough icing sugar to thicken).
Number 2 – cut a hole in the centre of the cakes before icing and fill with caramel / toffee sauce! This was inspired by my recent love of the new Ben and Jerry’s ice-cream with the caramel core but OH MY GOODNESS I’ll be doing this again. With every cupcake I ever make.
I used the same frosting as above to hide the oozing, surprise caramel centre ;-)
And finally, number 3 – make Bailey’s frosting by swapping the double cream for Baileys instead… so yummy!
Have a lovely weekend,
PS. Don’t you just love the British weather?! The silly rain stole all my lovely natural light half way through taking these pics!