MUNCH RATING: 3/5
I used the recipe on BBC Good Food website (my favourite food website!) for the cake and the frosting, but I used milk chocolate instead of white chocolate. Even though I’m comfortable making cakes, the decorating aspect is something that I haven’t had a lot of experience with and I want to practice. So I used my new piping bag to pipe the frosting on – this video tutorial taught me how to do it like a pro!
I also decided to make some modelling chocolate from a new book I got today: Cupcakes by Sue McMahon. I used the modelling chocolate to make the ‘Simple Sugar Roses’ as it’s like sugarpaste and it worked really well. It was quite hot today, so I had to work quickly as it started to melt!
I thought the frosting and the chocolate roses were really nice, but I wasn’t too keen on the cake sponge. The ground almonds gave them a gritty texture and I prefer a lighter, fluffier sponge. But Steve’s family said they liked them!
I didn’t have any muffin paper cases, so I used normal fairy cakes cases, so they weren’t as deep but they still took 20 minutes to cook. I made 18 cakes, so I had to switch the bun trays around in the oven halfway through.
- Makes: 12 muffin-size or 18 fairy-size cupcakes
- Oven temperature: Gas mark 5/375°F/190°C
FOR THE CAKE SPONGE:
- 150ml pot natural yogurt
- 3 eggs, beaten
- 1 tsp vanilla extract
- 175g golden caster sugar
- 140g self-raising flour
- 1 tsp baking powder
- 100g ground almonds
- 175g unsalted butter, melted (I used Stork)
- 100g milk chocolate (I used Tesco Value)
- 140g unsalted butter
- 140g icing sugar, sifted
- Line a 12-hole muffin tin with paper cases and heat oven to Gas mark 5/375°F/190°C. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
- Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
- Chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.
- Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread or pipe over the cakes – with this amount of frosting I only managed to pipe it onto 8 cupcakes, the rest I had to spread it on.
FOR THE MODELLING CHOCOLATE:
- 50g golden syrup
- 100g plain chocolate, melted (I used Tesco Value)
- cocoa for dusting
- Stir the golden syrup into the melted chocolate, until the mixture thickens. Transfer the mixture to a plastic food bag and chill until the chocolate is firm enough to handle.
- Knead the modelling chocolate lightly before using to soften it. If it’s sticky, use cocoa to stop it sticking.
- If you have hot hands, run them under cold water to cool them down before working with the modelling chocolate.
- To make the roses: Roll out the modelling chocolate to 1-2mm thin. Then trim into a rectangle about 8cm wide. Cut off a 1cm strip of icing widthways, keeping the rest covered.
- Carefully roll the icing up and around itself. For a more realistic rose look, start rolling slightly skew-whiff so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set aside for at least 1 hr until firm. Repeat with the rest of the icing.