Tuesday, 15 November 2011

Feeling sorry for myself tastes goooood!

Time to share another naughty but oh-so-tasty recipe!
I loosly based this on a recipe I've been making since I was a kid... it's ridiculously easy, and deliciously moist (chocolate cake can come out horribly dry but this one always seems to work, as long as you don't over cook it!)

Chocolate cupcakes with white chocolate and honey icing
Makes approx 12

To make the cake:
5oz self raising flour
1oz cocoa powder
1 teaspoon baking powder
1 teaspoon bicarb of soda
pinch of salt
6oz brown sugar
3 eggs, beaten
1/4 pint veg oil
1/4 pint milk
1 tablespoon honey
To make the icing:
4oz butter, softened
6oz icing sugar
4 tablespoons greek yoghurt
150g white chocolate
2 tablespoons runny honey

1. Preheat the oven at 160C and set out a tray of cupcake cases (I used re-usable silicone cases as they keep their shape perfectly
2. Sift the flour, baking powder, bicarb, salt and cocoa powder into a large bowl
3. Add the honey and eggs and begin to mix
4. While mixing, pour over the milk and oil in a steady flow and keep mixing until you have a smooth batter
5. Pour into the cases and bake in the middle of the oven for around 15mins. Keep checking on them as cooking times vary from oven to oven. You want them to be springy to the touch.
6. While they're cooling make the icing: sieve the icing sugar onto the butter and beat until soft and fluffy
7. Melt the chocolate in a bowl over a pan of hot water. Do this slowly at a low temperature and take it off the heat as soon as it's all melted- if it overheats it will go crumbly.
8. Pour the chocolate over the icing mix, and stir in
9. Add the honey and yoghurt and mix until well blended.
10. When the cakes are completely cold, put the icing into a piping bag with a star shaped nozzle and pipe a generous swirl of icing onto each cake. Dust with cocoa powder and put into the fridge for the icing to set.
11. Nom nom nom nomnomnomnomnom om nom nom.

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