Saturday, 28 January 2012

Mint chocolate cupcakes

For these delicious mint chocolate cupcakes I used my favourite recipe from the Primrose Bakery cookbook p21 but switched the icing for mint instead.

You can use any chocolate cupcake recipe, then for the mint icing you need:

115g unsalted butter (softened)
40ml milk 
1 tsp peppermint essence
1/2 tsp green food colouring
500g icing sugar

Put the butter in a bowl and mix until softened, gradually add the icing sugar and the milk. Add the peppermint essence to taste.

To create a two tone icing effect put half the icing into another bowl and add green food colouring until you get the desired colour.

When you put the icing in the icing bag keep the colours seperate and you will get a nice design like in the picture below.

For the finishing touch I added an After Eight mint chocolate and a mint chocolate Matchmaker. Simple but effective :)

Saturday, 7 January 2012

Baileys chocolate cupcakes

Last week I found myself surrounded by Christmas leftovers, including some Baileys chocolate truffles and a bottle of Baileys so I created this delicious recipe for Baileys cupcakes which went down a treat with my friends.

As the Baileys is only in the icing, you can use any cupcake recipe here, below is my favourite.

For the chocolate cupcakes you will need:
115g dark chocolate
85g Stork margarine
175g soft brown sugar
2 eggs
185g plain flour
3/4 tsp baking powder
3/4 bicarbonate of soda
pinch of salt
250ml milk
1tsp vanilla extract

Preheat the oven to 190°C/gas mark 5. Line your muffin trays with 16 muffin cases.

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and stir together. Then measure the milk into a jug and  add the vanilla extract.

Melt the chocolate in a separate bowl and leave to the side to cool slightly.

In a large bowl cream the butter and sugar together using an electric whisk. Once the mixture is smooth add the eggs one at a time and beat well after each addition. Add the melted chocolate and beat well again.

Add one third of the flour mixture to the large bowl and beat well, add one third of the milk mixture and beat well again, continue to add one third at a time until all is combined.

Spoon the mixture into the muffin cases and bake in the oven for 20-25 mins.

For the icing:
115g unsalted butter (softened)
60ml Baileys irish cream
1 tsp vanilla extract
500g icing sugar

Beat the butter, baileys and vanilla extract with half of the icing sugar with an electric whisk. Gradually add the rest of the icing sugar. This should create a smooth and creamy icing with a subtle baileys flavour.

For the finishing touch, use an icing bag to ice the cupcakes and add a truffle to the top of each cake.

You can either buy the truffles or make some yourself using the recipe from the Baileys website