I love it when there's an excuse to bake something really yummy and this time it was cupcakes for a Valentine's Cake Sale we had at school. I may have mentioned it before that in June we have a Leaver's Ball for reaching the end of our time in secondary school, and the prom committee and I are trying different ways to raise money to go towards the cost. We held a cake sale and everyone made (or bought) cakes and biscuits to sell and we made £92! So we were very pleased and it is definitely something we will do again- especially as it's an excuse to get baking!
The vanilla cupcakes are made from half the mixture used in my Christmas Cupcakes, a recipe from The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers and the same method.
For the chocolate cupcakes, you'll need:
60g (2oz) Butter or Margarine, at room temperature
60g (2oz) Caster Sugar
1 Egg, lightly beaten
45g (1½ oz) Self-Raising Flour, sifted
15g Cocoa Powder, sifted
Preheat the oven to 180oC/350oF/Gas Mark 4 and put 17 cupcake cases or 12 muffin cases into two cupcake trays.
Beat the butter/margarine and sugar together until light and fluffy. Gradually add the egg, a little at a item and beat thoroughly in-between additions. Fold in the cocoa powder and flour.
Spoon the mixture into the cases and bake for 15-20 minutes. They should be springy and firm to touch. Transfer to a wire wrack and leave to cool.
140g (5oz) Butter/Margarine, at room temperature
280g (10oz) Icing Sugar, sifted
Beat the butter/margarine until smooth and light. Add the icing sugar a little at a time and beat until well combined. The longer you beat it, the fluffier it will be! Split the mixture in half and add half a tablespoon of cocoa powder to the chocolate icing and a few drops of pink food colouring to the other.
Pipe onto cupcakes and decorate with sprinkles!
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