These were for a last-day-of-school Spanish lesson- they went down quite well…
Cake recipe: (makes 12)
100g / 3 and a half oz. dark choc
175g unsalted butter
225g/ 1 cup caster sugar
100g / 3 and a half cups self-raising flower
2 and a half TBSP cocoa powder (more, if you dare!)
Preheat oven to 180°C / 350°F / Gas 4.
Melt the choc and butter in a bowl over a pan of simmering water. Remove from the heat and stir in the sugar. Cool for 10 mins.
Beat the mixture with an electric hand whisk for 3 mins. Add the eggs one at a time, still beating. Sift the flower and cocoa powder into the bowl and beat until blended.
Divide the mixture between the cupcake cases and bake for 20-25 mins.
Chocolate buttercream: (decorates 12)
135g unsalted butter — 350g icing sugar — 45g cocoa powder — 6 tbsp milk
Beat the butter until soft and smooth before adding the icing sugar and the sifted cocoa powder. Add the milk and beat for 5 mins.
Decorate the cool cupcakes with a piping bag or a spatula.
Vanilla cream cheese frosting: (decorates 12)
300g cream cheese (philadelphia, mascapone…..) –200g icing sugar –2 tsp vanilla essence
Mix it all together, beat it with a whisk and decorate cakes :)
Enjoy and let me know how you get on – send me a photo!
I also printed out some mini Spanish flags and glued them onto little cocktail sticks and stuck them in the cakes.