I’m a fan of the Primrose and Humming bird bakery (if you haven’t been, please put it on your bucket list) I’ve tried their recipes for a basic chocolate cake batter, but I always find my way back to my Nana’s recipe which I use as a base for all of my cupcakes as it never fails me.
- 6 oz butter (stork)
- 6 oz caster sugar
- 6 oz self raising flour
- 2 tbsp cocoa
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla essenceIcing sugar
- 175g icing sugar
- 75g butter
- 1 tbs cocoa
- Dash of milk
- Preheat the oven to 180°C.
- Cream together the butter and the sugar.
- Add one egg at a time followed by the vanilla essence.
- Sift in the flour, cocoa and the baking powder to the batter.
- Slowly fold the mixture together until smooth.
- Spoon into paper cases and bake for 14-18mins.Tip – sifting the flower from a height will trap more air in the batter making for fluffier cakes – and use a metal spoon to fold the mixture together. A wooden spoon will knock out the air.
- It is a personal preference, but I prefer using Stork to make my cake sponge as I like the taste and texture
- When sifting in the flour, do this from a height as it helps to trap air into the cake
- Mix the batter with a metal or silicone spoon (I've been told wooden spoons knock the air out)
- After you've added the flour, gently fold the mixture together, if you mix your batter too fast or hard, you'll end up with flat cakes
- Oven temperatures vary so much, keep a close eye on the cupcakes after 12-14mins
- I created this icing effect by using Lakelands duo piping bags