When it rains the only thing I want to do is stay inside, drink lots of tea, and bake. And that is pretty much how my day went today.
I decided to bake Easter inspired cupcakes as it is officially Easter next week. So after a quick trip to Tesco to pick up the ingredients, my little helper and I put on our aprons, turned the oven on and got our bake on!
Here's what you'll need
For the cupcake mix
100g plain flour sieved
20g cocoa powder sieved
140g caster sugar
1 1/2 teaspoons of baking powder
pinch of salt
40g unsalted butter (room temp)
1 large egg
1/4 teaspoon vanilla extract
For the nest topping
150g dark chocolate
1 tablespoon unsalted butter
25ml double cream
25g icing sugar sieved
2 teaspoons boiling water
4 whole shredded wheat crushed
mini eggs to decorate
Method (Makes 12 cupcakes)
2.Put flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and mix on a slow speed until you get a sandy consistency.
3.Whisk the milk, egg and vanilla extract together in a jug and slowly pour half the into the flour mixture and mix on a high speed to get rid of lumps.
4.Turn mixer down to a slower speed and slowly pour in the remaining milk mixture. Mix for a couple more minutes. Do not overmix.
5.Spoon mixture into cupcake cases and bake in a preheated oven for around 20 minutes (mine took 18 minutes)
6.While your cupcakes are cooling put the dark chocolate, butter and double cream in a heatproof bowl and place over a bowl of barely simmering water, stir occaisionally until melted
7.Remove from heat and stir in the icing sugar until combined. Then stir in the boiling water until you have a smooth icing.
8.Add the crushed shredded wheat to the bowl and stir with a spatula until completed coated in the chocolate.
9.Spoon onto the cupcakes and decorate with mini eggs and little easter chicks.
Don't they look so cute! They taste yummy too. I'll probably bake something different next week to take to my parents house for Easter Sunday Roast! I hope you're all having a wonderful weekend.