I CANNOT DESCRIBE HOW AMAZING THESE ARE. MY NEW ABSOLUTE FAVS. If you haven’t noticed already, I am currently going through a cupcake addiction and so I do apologise that every bake lately is a tiny little bite of heaven. This recipe is taken from Lola’s Forever recipe book which has some beaut recipes. The white chocolate icing (which I made myself this time – hurray for me) is already vanilla-ry and sweet but as soon as you bite into these, the berry compote makes for such good cake time. Definitely worth a go this summer.
100g plain flour, 65g cocoa powder
1 tsp baking powder, 3 eggs
250g caster sugar
2 tbsp whole milk
175g melted butter
for the core:
100g strawberries, 125g raspberries
2 tbsp raspberry jam/jelly (I used hartley’s best)
for the buttercream:
150g butter, 1/2 tsp vanilla paste (I cheated and used flavouring)
350g icing sugar
50g melted white chocolate (I used more as I looveee)
2-3 tbsp whole milk
+ strawberries and rasperries to decorate. THIS LOVELY LOT MAKES 12 CUPCAKES.
1. Preheat that oven to 180 degrees celsius (350F)
2. Sift the flour, cocoa and baking powder into a bowl.
3. Place your eggs and sugar into a separate mixing bowl and beat with an electric whisk until light and fluffy.
4. Add the sifted flour mixture to the egg batter as well as the milk and melted butter and mix to combine.
5. Give the mixture a home by scooping it into 12 cupcake cases. You want these to be big cakes, so fill them up 2/3 full. Then bake in the oven for 20 minutes, until well risen. Check these bad boys with a skewer or small palette knife. If clean, leave on a wire rack to cool completely.
6. To make the berry core, chop up your fruit and place in a blender/food processor along with the jam and blend. Easy-peasy.
7. For the buttercream, place the butter in a mixing bowl and beat until creamy and fluffy. Add the vanilla and mix again.
8. Sift in half the icing sugar and combine. Then sift in the other half and beat at a medium speed. Then add your melted chocolate and milk and beat for around 2 minutes.
9. You then want to cut out a small section from the middles of your cakes using a sharp knife or apple corer. Pipe (or using a teaspoon) fill the holes with the berry compote and if you wish, cover back up with the tops.
10. Pipe on your buttercream icing to the top of your cakes (I just use disposable freezer bags and then cut out a corner). Add your fresh fruit to each cake to decorate and then demolish with a cup of tea.
SO. SO. GOOD. Enjoy your weekend!