In celebration of Queen Elizabeth’s 94th birthday this year, the royal pastry chefs shared a chocolate cupcake that anyone can make at home for special occasions. Share your creations on Instagram with the hashtag #royalBakes.
Serves approximately 15.
Ingredients
For the cake sponges:
15 grams vinegar
300ml milk
50ml vegetable oil
60 grams butter (melted and cooled)
2 eggs
5ml of vanilla essence
250 grams of self-raising flour
75 grams of cocoa powder
300 grams caster sugar
10 grams bicarbonate of soda
100 grams white chocolate chips
Cupcake cases
For the buttercream topping*:
90 grams of high percentage dark chocolate
100 grams butter
125 grams icing sugar
Food colouring
*Can be replaced with pre-made royal icing
Method
For the cake sponges:
1. Preheat the oven to 150 degrees Celcius.
2. Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl.
3. Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar.
4. Slowly add the wet mixture into the dry mixture, little by little.
5. Ensure the batter is smooth with no lumps.
6. Finally, add the chocolate chips (alternatives could be nuts, dried fruit).
7. Lay the cupcake cases onto a tray.
8. Use a metal spoon to equally divide the mixture into the cases.
9. Bake for around 15 to 18 minutes, take out of the oven when golden and springy on touch.
10. Leave to cool, then decorate.
For the buttercream icing:
1. Cream the sugar and butter together, until light and creamy.
2. Add in the warm melted chocolate.
3. If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice).
For the royal icing:
1. If decorating with royal icing, roll the icing out and cut into circular disks.
2. Lay the disk over the cupcake and mould to the required shape.