Gloverly Cupcakes

 
It’s taken me a while to perfect the art of piping icing on cupcakes – here are a few tips:

• make sure all air bubbles are out of the bag when you fill in
• hold the piping bag upright when you’re piping – it’s much easier if you can look down over the piping bag. I’m not very tall so I find that my kitchen work surface is a bit high to do this so I use the kitchen table instead!
• squeeze from the top of the piping bag as you pipe
• pipe with even pressure – squeeze at the same rate from the start to the end

I used a Wilton 1C nozzle to pipe these – it’s quite a fat nozzle and I find it works best if the icing is soft.

Hot Chocolate Cupcakes (from The Hummingbird Bakery Cake Days)

Makes 16 (the recipe says makes 12-16 but I always get 16!)

280g caster sugar

240g plain flour

80g unsalted butter

1 tbsp baking powder

pinch of salt

25g hot chocolate powder

240ml milk

2 eggs

1 tsp vanilla extract

Line 2 muffin trays with 16 cases. Pre-heat the oven to gas mark 5.

Heat the milk in the microwave and then stir in the hot chocolate powder until dissolved – leave to cool.

Mix the sugar, flour, butter, baking powder and salt together in a stand mixer (or rub in with your hands) until the mixture resembles fine breadcrumbs.

Beat the chocolate milk, eggs and vanilla together in a jug and then gradually beat into the dry ingredients until smooth (ensuring that you scrape down the sides of the bowls after each addition).

Divide the mixture evenly between the 16 cases and then bake in the oven for 18-20 minutes until they are lightly browned on top and spring back when pressed (and a skewer comes out clean). I usually check them and turn them around after 15 minutes.

Take out the tins immediately and leave to cool on a wire rack. Decorate once completely cool.

Hot Chocolate Buttercream (also from Hummingbird Bakery Cake Days)

500g icing sugar

160g butter

60ml milk

25g hot chocolate powder

Heat the milk in the microwave and stir in the hot chocolate powder until dissolved. Leave to cool slightly

Beat the icing sugar and butter together on a very slow speed until the mixture resembles coarse breadcrumbs. I always put a tea towel over the top of my KitchenAid to prevent icing sugar going everywhere! Then slowly add the chocolate milk. Once it’s all been added increase the speed and beat on high for 5 minutes until light and fluffy.

Please note that this is meant to make enough for one batch of cupcakes i.e. 16 but I find it makes way too much! I actually halve it and still end up with plenty to ice 16 cupcakes!