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175g plain flour
40g cocoa powder
1½ teaspoon baking powder
½ teaspoon bicarbonate of soda
250g caster sugar
a pinch of salt
100 ml sunflower oil
2 large free-range organic eggs
2 tablespoons milk
125 ml boiling water
We are celebrating autumn and it is also Michaelmas today, reason for us to bake something really delicious. We bake mini chocolate cupcakes with chocolate buttercream on top. We decorate the cupcakes with fondant Autumn figures and brew the tea. Then we take out our Dragon Book and it becomes a very cozy afternoon!
How to bake mini chocolate cupcakes
Weigh and measure flour, salt and baking powder
Sift it into a large bowl.
Add the sugar to the bowl.
Sift in the cacao als wel.
Heat the water on the stove.
Then add the sunflower oil.
Then the beaten eggs.
and the milk.
Whisk it all until smooth and well combined and then preheat the oven to 180°C/160°C Fan
The chocolate mixture is smooth and well mixed.
Now pour in the water and stir it in.
Stir until the mixture is silky smooth and liquid.
Pour the chocolate mixture into a pitcher.
Place 24 mini-cases in the baking tin.
Fill the cupcake cases up to 3/4 from the rim.
Bake the cupcakes for 20-25 minutes.
The cupcakes should not feel dry but a skewer inserted into the center of a cupcake should come out clean!
Allow the cakes to cool in the baking tin.
Pipe the chocolate butter cream on the cakes.
Place them in the fridge while you make decorations.
Cut Autumn figures out of fondant icing.
Push the Autumn figures on top of the butter cream.
Allow the cakes and cream reach room temperature before you serve.
Happy Autumn!