Rocky road cupcakes

You will need

3 eggs ( weigh eggs in shells )

S/R Flour

Castor sugar 

Stork margarine 

2 tablespoons of coco powder 

12 cupcake cases 

Topping 

300gms Plain chocolate

300gms Double cream 

Mini marsh mellows 

Chocolate chips 

Walnut pieces 

100gms chocolate ( milk, plain or white ) 

Weigh your eggs whatever they weigh you will need the same weight in marg, sugar & flour

Pre heat oven to 170c

Mix the coco powder with 2 tbsp of hot water to make a paste and leave to one side until ready to use.

Line a deep bun tin with 12 cupcake cases.

1:  Whisk the marg and sugar until pale and fluffy 

2:  Add the eggs one at a time and whisk until they are all combined.

3:  Add the coco powder paste and whisk.

4:  Add all the flour and fold in give the whole mix a quick whisk at the end to ensure everything as been properly combined divide mixture between 12 cupcake cases.

5:  Add 3 or 4 cherry halves to each case 

5:  Bake for 15-18 mins ( depending on your oven ) at 170c

To make the topping 

Break the chocolate into pieces and heat the cream over a medium heat in sheave bottomed saucepan.  The cream doesn't need to boiled but needs to hot enough to melt the chocolate.  Add all the chocolate pieces and stir until the chocolate as completely melted it should look dark and glossy.

When the ganache as cooled and thickened ( but is still soft ) whisk with an electic whisk for 1 or 2 minutes until it's light and fluffy the colour of the ganache will lighten. 

Pipe onto the cupcakes using a 1M tip to create a nice swirl and add mini marshmallows and walnut pieces. Then drizzle some melted chocolate of your choice over the top. 

Quick chocolate cake recipe

This recipe is quick and easy the coffee is added to enhance the chocolate flavour you will not be able to taste the coffee I promise. 

You will need 

4 eggs

Stork marg

Castor sugar 

S/R Flour

2 heaped spoons of coco powder 

2 teaspoons instant coffee

Hand whisk

2 x 8" round baking tins; lined with baking paper. 

I have not put the weight of ingredients as I weigh my eggs ( in their shells ) and then use the same for the caster sugar, stork & flour so if the eggs weighed 8.7 oz you use 8.7 oz of stork sugar & flour I found by doing this I get consistent results each time.

Pre heat oven to 170c 

Then Start by adding a few tablespoons of hot water to your coco powder and coffee and mix into a paste add more hot water if the paste is too stiff. The paste should be neither stiff nor too runny.  Leave this to one side.

1: Put your stork and caster sugar into a bowl and whisk on high speed until light and fluffy.

2: Add eggs one at a time and whisk until the egg as been fully incorporated into the mix before adding another egg.

3: add the chocolate and coffee paste and whisk until combined.

4: Add flour and gently fold in with a wooden spoon, I then give the mixture a quick whisk for a 30-45 seconds to ensure everything is fully combined.

5: divide between 2 8" tins and bake at 170c ( fan assisted ) for 30-35 mins until the sponge as risen and springs back when gently pressed. ( ovens vary so slightly less or more cooking time may be needed )

Turn out onto a wire rack to cool.

Once completely cool you can filli with any filling you like we like.

A few suggestions:

Chocolate ganache

Blackberry jam & fresh whipped cream 

salted caramel buttercream

Peanut buttercream 

You can store any left over cake in an airtight container ( but not a plastic box ) they tend to make the cake sweat making them go soggy. 

Basic vanilla cupcake recipe

Quick easy cupcakes

I always weigh my eggs and whatever they weigh I use the same quanties of butter, sugar and flour.

For 12 cupcakes you will need 

3 eggs (weight 6.4oz)

6.4oz butter

6.4oz castor sugar 

6.4oz SR Flour 

10ml of vanilla bean paste 

12 cupcake cases 

Deep bun tin 

Ice cream scoop 

Start by pre heating the oven to 170c 

Then place the cupcake cases in the tin.

1: Whisk the butter & castor sugar until it becomes pale and creamy.

2: Add eggs one at a time ensure each egg is well whisked in before adding another. 

3: Add vanilla paste and whisk just to combine. 

4: Add all the flour & lightly fold in then whisk for approx 30 secs. 

I know whisking the flour is usually a NO NO but I prefer the texture. I'm also sure there's a scientific reason why the flour shouldn't be whisked for sponge cakes something to do with the gluten but trust me the texture from a quick whisk results in a nice light sponge 😄

Use the ice cream scoop to fill all the cases, the cases should be 3/4 full.

Bake for 15-18 mins in the centre of the oven ( baking in the centre helps stop the uneven raised peaks to your cupcakes. 

Remove from the tin and allow to cool on a wire rack. 

Vanilla butter cream

250gms good quality butter 

500gms icing sugar 

10mls vanilla paste 

Whisk butter on high speed until very light and fluffy add icing sugar a little at a time and continue to whisk until all the sugar has been added.  Add the vanilla bean paste and whisk for 5 mins until the butter cream is very light and smooth.  

You can use a piping bag with a 1M tip to create swirls on your cupcakes or just spoon the butter cream on top of each cupcake. 

This recipe works for large cakes too just remember to weigh the eggs and use the same quanties for the butter, sugar & flour.