To celebrate the publication I am giving you an extra recipe today that is actually excerpted from the book (for more details on the book see below)!
Chocolate CupcakesServes: 24
This is another recipe for the basic chocolate cupcake with chocolate frosting:
Ingredients:40g (1 1/2 oz) cocoa powder
4 tbsp boiling water (about)
175g (6 oz) butter or baking margarine
175g (6 oz) caster sugar
115g (4 oz) self-raising flour
1 tsp baking powder
For the Frosting:60g (2 oz) butter
30g (1 oz) cocoa powder
3 tbsp milk (about)
250g (9 oz) icing sugar
Method:Sift the cocoa powder into a bowl, pour over the boiling water and mix together into a thick paste. Add the eggs, butter (or margarine), sugar, flour and baking power and mix with an electric whisk to a batter.
Divide the resultant batter between the wells of two 12-hole muffin tins that have been lined with paper cases. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 minutes, or until well risen and springy to the touch.
Turn out onto a wire rack and allow to cool completely before decorating.
For the frosting, melt the butter in a pan, then pour into a heat-proof bowl. Sift in the coca powder and stir to combine. Sir in the milk and then sift over the icing sugar a little at a time, so that you end up with a glossy, spreadable, mixture. Spread this over the tops of your cupcakes then set aside for the frosting to harden before serving.
This cupcake would also provide the ideal base for Easter decorations.
This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.
The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.
Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.
Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.