This week's recipe is (literally) a really good party trick. I was looking for a cake recipe that I could do ahead and freeze as I wasn't going to be able to bake something fresh. I perused my Belinda Jeffery Mix And Bake and found this cupcake recipe, which I had actually seen Belinda demonstrate at a class some time ago. The cupcakes froze well and in serving them I went one better. I warmed them through in the microwave so that the chocolate melted, and served them with cream, announcing that I had made chocolate puddings. They were very pudding like and a great success for morning tea on a cold and frosty morning, so if you want to go one step beyond cupcakes, this is the recipe for you.
Have a lovely week. Love from Jane xx
Makes 10-12 medium sized cupcakes, or 6 larger ones if you use a 6 hole muffin tin
What you need:
- 1 1/2 cups plain flour
- 1 cup caster sugar
- 1 teaspoon bicarb soda
- 1 teaspoon salt
- 1/3 cup Dutch processed cocoa (the better quality cocoa you use, the richer and more velvety your cupcakes will be)
- 1 cup warm water
- 1 teaspoon vanilla extract
- 1/3 cup light olive oil
- 1 teaspoon white vinegar
- 250g cream cheese, at room temperature
- 1/3 cup caster sugar
- 1 egg
- 200g good quality chocolate buttons or chocolate chopped into chunks
What you do:
- Preheat the oven to 180C.
- Line either a large 6 or regular 12 hole muffin tin with paper cupcake cases (I didn't, and had some difficulty getting out the cupcakes, hence the whole pudding inspiration to hide their battered appearance).
- To make the topping, using electric beaters beat together the cream cheese and sugar for two minutes or until light and fluffy.
- Add the egg and beat until thoroughly mixed in.
- Stir in the chocolate and set aside the bowl.
- To make the cupcakes, combine the flour, bicarb soda and salt in a bowl.
- Sift in the cocoa and whisk using a balloon whisk for a minute.
- In another bowl, whisk together the warm water, vanilla extract, oil and vinegar.
- Make a well in the dry ingredients, pour in the wet mix and stir together thoroughly but only until just mixed. If you over stir your cupcakes will be very chewy.
- Spoon the batter into the cupcake cases so they are about two thirds full.
- Scoop spoonfuls of the cream cheese mixture on top of each cake.
- Bake the cupcakes for 30-35 minutes (longer if you have done six large ones), or until a skewer inserted into the dark part comes out clean.
- Cool the muffins in the tin before removing and leave on a cake rack to cool completely.