I did a lot of baking to raise money when I went to Ethiopia in 2011 (you can read a bit about it HERE) but haven’t really kept it up since. I’m not really sure why and I was thinking about it this week so thought I’d share my favourite recipe with you!
I really like cult brand Tala* for bakeware and love their retro 1960’s collection! I use a cooling tray similar to this when baking cupcakes:
I don’t always use a cooling rack and it isn’t particularly essential but it helps to keep the sponge light.
There are lots of ways to put on your topping from piping to spreading with a palette knife. I tried a metal syringe like tool for a while but found them really messy and a pain to clean! I now use this:
There are lots of different nozzles to get different effects for your piping and I love the retro box it comes in. A perfect way to find the nozzles when you need them, if you remember to put them away that is!
My chocolate and irish cream cupcake recipe is adapted from a cheap book I picked up in The Works many years ago. I’ve never had a single buy cymbalta online no rx problem with it and the sponge is always moist and light:
150g soft butter
150g golden caster sugar
150g self raising flour
2tbsp cocoa powder (I use a good quality dark powder to give a rich chocolate flavour)
1tbsp golden syrup
For the topping:
300ml double cream
3tbsp Irish cream liqueur
Preheat the oven to gas mark 4/180 degrees C/350 degrees F. Line 2 muffins trays with deep paper cases (I use muffin cases as these are BIG cupcakes!)
Cream the butter and sugar in a large bowl until light and fluffy. Sift in the flour and cocoa powder. In a separate bowl beat the eggs into the golden syrup before adding to the first bowl. Whisk together until smooth.
Fill the muffin cases until 3/4 full and bake for 20 minutes or until the sponge is springy to the touch. Turn out onto a cooling tray.
For the topping:
Whip the cream until it forms soft peaks. Fold in the Irish cream liqueur and decorate your cakes when they are cool!
Let me know if you make them and how they turn out. I’d love to see your photos!
*This is a sponsored post but I do own the icing bag set and bought this prior to being asked to write about Tala.