Friday, May 20, 2011

CUPCAKES FOR A PRINCESS!





Really and truly this should be the best written, wittiest and most informative blog on the blogsphere ......  well if the amount of time I spend planning posts were anything to go by anyway!!!!  When I can't sleep at night, I lay there and plan all sorts of wonderfulness to amuse and entertain you all - then life gets in the way and I don't even cook!!

Brownieville Princess was anxious to bake the other day (one of the many "I'm bored" moments - all new to me, a particular female trait I gather!!)  Anyway with Dom's challenge in mind, I let her loose in the "cook book room" (I don't actually have a "cook book room", but I do have a room full of cook books!) to source a sweet treat - she lighted upon "Cupcakes from the Primrose Bakery", and chose the Chocolate Cupcakes.  These cupcakes would be great for icing as they remain nice and flat to accept whatever topping you wish .... unfortunately our impatience didn't allow the cupcakes to cool enough to ice ..... they were demolished in no time... at least I got to take a photo!!

Although they went down well with the children, I felt that they was a bit too much faffing about for what were very ordinary buns, nice but not really worth the effort - that said, the raw mixture was absolutely delicious!!







Chocolate Cupcakes

115g             dark chocolate
85g                butter
175g              soft brown sugar
2                    large eggs - separated
185g              plain flour, sifted
3/4 tsp           baking powder
3/4 tsp           bread (bicarbonate of) soda
250g              milk - room temp
1 tsp              vanilla extract

Preheat oven to 180 C/375 F
Line 16 cupcake holders

Melt the chocolate in a bowl over simmering water.
In a large bowl, cream the butter and sugar until pale and smooth.
In another bowl, beat the egg yolks with clean beaters, and when you have done this for several minutes add the yolk to the butter and sugar and beat well.
Add the melted chocolate to this mixture and beat well.
In another bowl (see what I mean about the faffing!!) combine the flour, baking powder and bread soda.
Add the vanilla extract to the milk.
Add 1/3 of the flour mixture to the chocolate mixture and beat well.
Pour in 1/3 of the milk and beat again .... repeat these steps until everything combined.
In a clean bowl whisk the egg whites until soft peaks form.
Fold the egg whites into the chocolate mixture carefully, keeping as much air in there as you can.
Fill the prepared cupcake cases to 2/3 full and bake for about 20 minutes (depends on the size of your bun tray)
Insert a skewer to see if cooked through.
Allow to cool in their tin for 10 minutes and then cool completely on a wire rack.

The book says that they keep well .... I wouldn't know!!

19 comments:

Gloria said...

absolutely nice recipe! gloria

Choclette said...

Ha ha, the raw mixture is often the best bit I find ;-)

yummychunklet said...

You probably spend as much time planning posts as I do editing mine, over and over. And I'm still not 100% happy with them. These cupcakes look tasty though!

Dom at Belleau Kitchen said...

it's all about the raw mixture for me anyway!... thanks for taking part this month - this is to the Brownieville Princess... not you, you're clearly lazy!! ;0)

Hester Casey said...

Good choice Brownieville Princess! The scraped-out bowl speaks volumes.

I love it when you never find out how long something keeps because there's never any left to test "shelf life".

Nicola Lombardi said...

yeah you have to lick the bowl....its important lol


Nom!
http://thenombakery.blogspot.com/

Please Do Not Feed The Animals. said...

I think the mixture tastes better than the cake for almost all chocolate cake type things. I like the gooiness.
Lovely even looking cakes. :-)

From Beyond My Kitchen Window said...

Raw cookie and cake batter is delicious. I think that's why they invented cookie dough ice cream. One of my families favorite flavors. These look good though.

teresa said...

love all of that chocolate, delicious!

Sugar Plum Cupcake said...

i'm glad someone else loves raw mixture too! the recipe sounds lovely <3

MissCakeBaker said...

Eating the left over cake mixture is one of my strongest childhood memories!

Ocean Breezes and Country Sneezes said...

When I was a little girl I used to "help" my nana bake and I loved the "frosting" errr batter! No matter how many times she corrected me I called it frosting!

BVP sounds like she's quite an accomplished little baker! You go BVP!!!!!!!!!!!!!!

cupcakegirl said...

Chocolate is always a good option princess is wise!

Susan Lindquist said...

Haha! Got me a chuckle about raw batter being a hit! Who doesn't love running a finger around the edge of a bowl of chocolate batter! i like the idea of flat cakes for a mound of fluffy piped icing! I say, "Good on you, Princess! Great choice for the random recipe challenge! "

Coby said...

In the olden days, the only cakes I ever saw made where from a packet - I ONLY liked the batter of these, but found the baked cakes horrible. Now of course, *real* cakes, good cakes, it's about even Stevens! I like the finished product equal to the batter;) Another little blogger in the making BVG?:)

Victor said...

Oh wow, what a lovely recipe. I'm always scare of eating raw batter, probably I will never lick raw batter.

Julie said...

Must have been super delicious! I love when the stuff I make disappears in a snap, very satisfying :)

Kate@katescakesandbakes said...

I too am a batter-fiend, so much so I'm normally at least two or three cupcakes/fairy cakes short of the amount the recipe is intended to make.... but with mouth covered in mixture and that slight belly-ache you get from too much raw mixture eating, I'm one happy baker.

Les rêves d'une boulangère (Brittany) said...

Nothing better than a classic chocolate cupcake! Raw mixture included. Always.