Royal Chef's chocolate cakesRoyal.uk
Here the Royal Pastry Chefs share their version of chocolate cupcakes.
These beautifully designed cakes will be a showstopper at any birthday party - and impress your guests even more by letting them know the recipe comes straight from the kitchens of Buckingham Palace!
Ingredients cake sponges
(serves approximately 15)
- 15g vinegar
- 300ml milk
- 50ml vegetable oil
- 60g butter (melted and cool)
- 2 eggs
- 5ml of vanilla essence
- 250g of self-raising flour
- 75 of cocoa powder
- 300g caster sugar
- 10g bicarbonate of soda
- 100g white chocolate chips
cupcake cases
Ingredients buttercream topping
- 90g of high-percentage dark chocolate
- 100g butter
- 125g icing sugar
(Option to also use Royal icing, instead of buttercream. Royal icing is available pre-made in shops, add food colouring to create different colours).
Cake sponge method
- Preheat the oven to 150 C
- Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl
- Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar
- Slowly add the wet mixture into the dry mixture, little by little
- Ensure the batter is smooth with no lumps
- Finally add the chocolate chips (alternatives could be nuts, dried fruit)
- Lay the cupcake cases onto a tray
- Use a metal spoon to equally divide the mixture into the cases
- Bake for around 15-18 minutes, take out of the oven when golden and springy on touch
- Leave to cool
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Buttercream icing method
- Cream the sugar and butter together, until light and creamy
- Add in the warm melted chocolate
- 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)
Royal icing method
- If decorating with royal icing, roll the icing out and cut into circular disks
- Lay the disc over the cupcake and mould to required shape
Eat and enjoy!
Source: Royal.uk
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