I finally got a new computer so I’ll be posting regularly again and by the looks of it, Nurul is all settled in as well and will also be posting regularly so The Young and Hungry is back!
I have a beautiful recipe for you today, it is never fail, which is such an important quality when baking. Baking is a lot more difficult than cooking, so much can go wrong so usually it’s important to follow the recipe EXACTLY.
The recipe is actually for vanilla cupcakes with vanilla frosting but this time I’ve taken the liberty of adjusting the recipe for chocolate, either way it is successful so worth a shot. It’s from the New Zealand Red Cross cookbook.
125g softened butter
1/2 cup caster sugar
1 teaspoons (or more) vanilla essence
2 large eggs, room temperature
3/4 cup self raising flour (If you don’t have self raising flour, use plain flour with a teaspoon of baking powder)
1/4 cup cocoa (if you’re not using cocoa, add a whole cup of self raising flour instead and omit the cocoa)
3 tablespoons warm milk (warmed for 10 seconds in the microwave)
125g softened butter
3 cups icing sugar, sifted
1/4 cup milk, warmed for 15-20 seconds in the microwave
1 teaspoon vanilla essence
1/2 cup cocoa, sifted
(The amounts in the frosting recipe can be halved or quartered, depending on how much frosting you need/want, it is also more open to interpretation, meaning you can taste it as you go and add more of anything if you feel it needs it).
Preheat oven to 180C, line a 12-hold muffin pan with paper cases.
Place butter, sugar, vanilla essence and eggs into a food processor. Process for 10 seconds.
Add flour and cocoa, process again til combined.
Scrape down the edges of the food processor. Add warmed milk. Process again til combined.
Spoon mixture into prepared paper pans.
Bake for 17 minutes or until a skewer inserted into the centre of a cupcake comes out clean.
(My cupcakes always look like little volcanoes, for some reason they always rise in the middle instead of staying flat like cupcakes should but don’t worry about this, it will be covered with frosting later on.)
To make the frosting, cream the butter with an electric beater until very pale, which should take 2-4 minutes.
Using a low speed, mix in the icing sugar and cocoa alternately with the milk and vanilla.
Continue to beat until light and fluffy.
Pipe or swirl the frosting onto the cooled cupcakes. (I have bought plastic piping bags from the supermarket to decorate cupcakes, they’re pretty cheap in boxes of 4 or 5, which includes little nozzles to put on the end of the bags to make different patterns with the frosting but if you don’t want to do that, you can just use a spoon to put a dollop of frosting onto each cupcake. If you’re using piping bags, put all the frosting into the bag (trying not to get too much air in the bag) and then snip the end of the bag with scissors).