Last month, my family and I celebrated my Grandparents’ Diamond wedding anniversary. That’s SIXTY years people. SIXTY! To celebrate, we held a tea dance, and I was privileged enough to be asked to bake some surprise cupcakes for the happy couple!
The celebration was really a double one, as I has just gotten engaged about 2 weeks before! So the diamonds were particularly apt!
I made chocolate and vanilla cupcakes, in silver foil cases, and dusted with silver glitter.
Congrats to the happy couple, I just hope my fiancé and I make it that long!
Todays cupcakes are the cupcakes I made for my own birthday (no cake is as good as homemade cake!) I’m a massive chocoholic as well as loving a challenge so I decided to make some cupcakes I had never attempted before.
I love the cake!
Chocolate Guinness cupcakes with Salted Caramel Marscapone buttercream. Makes 36 approx.
For the cake:
– 375 ml Guinness
– 330g butter
– 130g cocoa powder
– 400g plain flour
– 350g caster sugar
– 2 tbs baking powder
– pinch of salt
– 3 eggs
– 200g sour cream
For the buttercream:
– 150g caster sugar
– 150g light brown sugar
– 75g unsalted butter
– 200ml single cream
– 75ml golden syrup
– pinch of salt
– 220g marscapone
– 110g butter
– 750g icing sugar
– 1/2 tsp Vanilla bean paste or 1 tsp vanilla essence
– Melt together the guinness and butter in a saucepan over a low heat
– When melted, sift in cocoa powder and leave to cool
– Sift in plain flour and baking powder, then add rest of cake ingredients into a bowl and mix well, using a hand or stand mixer.
– Add in chocolatey guinness mixture when cooled and mix well again.
– Scoop the batter (it will be quite wet) into cupcake cases with an ice cream scoop.
– Bake on 180oC for 15 minutes approx.Take out of pan and leave to cool.
– To make the salted caramel, put caster sugar into a pan with 25ml water and let boil (do NOT stir!) until sugar becomes darker. (Approx 8 mins)
– Add in butter, when that is melted add in brown sugar, cream and golden syrup.
– I made a softer sauce, so I let the caramel boil until 113oC then poured into a container.
– To make the buttercream, sift in icing sugar, then add in butter and marscapone, and 2 large scoops of caramel. Save the rest for drizzling!
– Mix well with a hand or stand mixer for about 4 mins, then pipe on top of cupcakes, and drizzle the caramel syrup on top.
– Top with a sprinkle of fleur de sel, and optionally, some glitter!
Look at these lovelies!
I like these cupcakes as they were moist and very rich, as well as being a proper dense yet satisfying cupcake, I hope you enjoy them as much as I do, and I recommend you have one with a cuppa… in fact that’s what im going to do right now!
Sometimes in life, you only need a few cupcakes, whether it’s for a friend, or just for you! Last night I baked 6 perfect cupcakes for a colleague’s wife’s birthday, so I though I’d share with you the recipe.
Sweet and simple
Hard to resist…
I made chocolate chip cupcakes with a simple vanilla buttercream, as the birthday girl is also newly pregnant… congratulations!
- 100g flour
- 20g cocoa powder
- 125g caster sugar
- 1/2 tablespoon baking powder
- 40g butter
- 120ml milk
- 1 egg
- Handful of chocolate chips (optional)
- 125g butter
- 250g icing sugar
- dash vanilla bean paste or extract
- dash of water
- colouring + sprinkle optional!
- Sift flour, baking powder and cocoa powder together
- Add in sugar and 40g butter at room temperature and use electric or stand mixer to combine
- Whisk milk and egg and add slowly to the mixture
- Sprinkle in those chocolate chips and give one more good mix
- Spoon into cupcake cases and bake for 15-20 mins at 170oC
- When cupcakes are cooled, sift icing sugar into a bowl and add in butter at room temperature.
- With an electric or stand mixer, mix until well combined. Add in vanilla
- If the icing isn’t combining, add in a dash of cold water
- Colour if desired and swirl on top, adding in as much glitter and as many sprinkles as you want!
6 little cupcakes, all in a row!
I hope the birthday girl enjoys these tomorrow, they will be hard to resist!
Sometimes in life you need to be a kid again… and celebrate with themed cupcakes! These Superman ones are extra fun and have the added bonus of having ring toppers so that guests get a small gift too! These were also ALL gluten free! Flavours were: Vanilla bean cupcakes and bite size brownie cupcakes with Marscapone topping. YUM!
If you could theme cupcakes, what theme would they be?