It was my uncle's birthday recently so I baked a small batch of chocolate cupcakes to drop past his house. Usually I bake a big cake but what with Covid19 household restrictions in Scotland/UK I thought a smaller amount of cake was more sensible since they wouldn't be having a bigger family gathering.
When rummaging through my baking cupboard for cake decorations I came across a bag of jazzies/snowies (white chocolate buttons covered in sprinkles.) I received them as a Christmas present from my best friend last year (she knows they're my favourite pick 'n' mix sweetie) but I was astounded to discover the bag was entirely unopened?!? Changed days. Anyway, I thought they'd make a fun topping for the birthday cupcakes.
It's been a while since I've baked cupcakes. For whatever reason I've been on more of a muffin and biscuit kick this year, so it was nice to return to them. They're always fun to make. Obviously I reserved one cupcake for myself. Quality control and all that.
I also used up the last of my pretty Lakeland paper cases when making these cupcakes. Dare I say it I think it's time to replenish the cupcake case stash as I mostly only have Christmas themed ones left. My stash was borderline out of control a few years ago so it's good to see I've worked through them!
Chocolate jazzie cupcakes
This recipes yields approx. 10 cupcakes.
cakes:
4oz soft light brown sugar
4oz softened butter or Stork margarine
2 large eggs
4oz self raising flour
1 tbsp cocoa powder
Splash of milk.
1/2 tsp vanilla extract
decoration:
chocolate butter icing - admittedly I made this up without a recipe, but the Hummingbird Bakery Cookbook's chocolate icing recipe is a favourite of mine when I do follow a recipe.)
cake sprinkles/ chocolate buttons/ jazzies for decoration.
Preheat the oven to gas 4/180C/fan 160C and line a cupcake tray with paper cases.
In a large bowl beat together the butter and sugar for about 5 minutes until fluffy. Add the eggs one at a time, mixing well between each addition. Add a tbsp of the flour mix with the second egg to prevent the mixture from curdling.
In a separate bowl sift together the remaining flour and cocoa powder then add to the main mixture along with the vanilla extract and a splash of milk. Mix until everything is fully combined.
Divide the mixture between the cupcake cases, filling each case about 2/3 full. Bake on the middle shelf of the oven for approx. 25-30 minutes, until well risen and firm to touch.
Make your chosen icing and spread onto the top of each cupcake with a teaspoon or palette knife then liberally cover the icing with cake sprinkles. Add two chocolate buttons or Jazzies on top for extra decoration.
