Let's make some Cupcakes!!

 These yummy choclate cupcakes are not difficult to make and give the children plenty of opportunities to get involved with measuring, mixing and scooping.

The recipe is also very adaptable. You can use full cream milk, or try soy milk for something different. The cupcakes also have some extra fibre added with a bit of Albran. However, if the cupboard is bare, simply replace the bran with plain flour.

Chocolate Cupcakes
The dry ingredients:
1/3 cup Albran cereal, crushed into small pieces
1/4 cup corn flour
1/4 cup of cocoa powder (good quality)
1 and 1/2 cups of plain flour
1 and 1/2 teaspoons of baking powder
1 teaspoon bi carb of soda
1/4 teaspoon salt

The chocolate mixture:
 1 and 1/2 cups of milk
 1 teaspoon instant coffee
 125g of chocolate (half a block) broken into small pieces.

Use a mixer:
1 and 3/4 cups brown sugar
220 grams of  unsalted butter, softened
 3 eggs

Let's start cooking!!

 Turn the oven on to 170c or 150c if fan forced.

  1. Measure all the dry ingredients into a bowl.  Start with the AL-Bran and use the bottom of a glass to crush the Albran into fine crumbs. (you can use a food processor if you have one)  Next measure the corn flour, cocoa, plain flour, baking powder and bi carb of soda and sift them into the bowl.  Then add the salt. Using a folk or a whisk, mix the dry ingredients together. Set aside.

 2. Now make the chocolate mixture. In a small pan place the coffee and dissolve it in a little boiling water. (a tablespoon will be plenty) Add the soy milk and bring to the boil. Remove from heat and add the chocolate pieces. Stir until the chocolate has completely melted. Set aside.

3. Next you will need to use a mixer.
 Soften the butter. An easy way to do this is to take the butter from the fridge, remove the wrapping and place on a plate. Use the defrost setting on the microwave for about 1 minute. When you touch the butter, it should be soft enough to press your fingers together through it. Beat  the butter for a couple of minutes until it is light and fluffy.

4. Add the brown sugar and beat another 3 minutes or so. Scrape down the sides of the bowl regularly.Crack the eggs into a small bowl and add a little to the creamed butter and sugar.
Beat well after each addition.

 5. Fold the flour and chocolate into the mixture using a spatula
Start with 1/2 of the chocolate mixture and 1/3 of the flour mixture. Keep going, finishing off with the remaining flour.

6. Using an ice-cream scoop. Place 1 scoop into each cupcake case.

 7. Bake for around 15 minutes. Cakes are cooked if bounce back when lightly pressed or toothpick comes out clean. Cool on a wire rack.

Serve warm with a little ice-cream,
 alternatively decorate with a little buttercream.

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