These are pretty easy and very tasty. It’s a recipe I adapted from one of the Hummingbird Bakery books – their recipe is brilliant but I find it can be a tiny bit dry. I’ve tried a few variations and I think this version is a little bit more moist and light. I piped the frosting on these but you can swirl it on with a palette knife if you prefer.
For around 14 cupcakes, you will need:
- 90g butter or baking spread, like Stork
- 280g golden caster sugar
- 180g plain flour
- 1 tbsp baking powder
- 50g cocoa
- Pinch of salt
- 1 tbsp vanilla extract
- 2 large free range eggs
- 250mls whole milk – I use gold top for this one
For the frosting
- 300g icing sugar, sifted
- 50g soft unsalted butter
- 125g cream cheese
- Preheat your oven to 190°c (or 180 if you have a fan oven) and line a cupcake/muffin tin with greaseproof cases.
- In a standmixer (or in a large bowl with an electric hand whisk), cream together your butter and beat for 4-5 mins at least so it gets really fluffy. Add in the flour, cocoa, baking powder, and salt and beat on a low speed until you have a grainy sand-like texture.
- In a jug, beat the eggs, milk, and vanilla in with a fork. Turn the mixer onto a medium speed and gradually add it a little at a time until it’s all combined. Turn up the speed for a very quick 5 second blast, scrape down the sides, and beat for another 30 seconds on medium to ensure the mixture is smooth.
- Divide the mix between your cupcake cases so they’re about two thirds full. If you fill it higher you will end up with a dome on top which may make frosting your cake a tad more tricky. Pop them in the oven for 15-20 mins. They’re cooked when they’re springy to the touch and/or a skewer comes out clean.
- While the cakes are cooking, make your frosting. Beat the icing sugar and butter together on medium-slow speed until mixture comes together and is well mixed. Add the cream cheese in one go and beat until completely incorporated. Turn mixer to high speed and beat until frosting is light and fluffy (at least 5 mins), but don’t overbeat or it’ll become runny
- When your cakes are out of the oven, take them out of the tin and cool on a wire rack.
- When the cakes are completely cold, pop your frosting in a piping bag with a star tip and frost away! If you don’t fancy piping, use a palette knife to swirl some frosting on. If you have too much, it freezes quite well for up to a month.
- Decorate with cake glitter or sprinkles!