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May is the month of Mother’s Day, and you want to be sure and give Mom the royal treatment! Get some good ideas by watching the Coronation of King Charles. In honor of both, here is a recipe shared by Good Housekeeping in 2020 for the Queen’s Chocolate Cupcakes from the Royal Pastry Chef’s:
The Royal Pastry Chefs’ Chocolate Cupcake Recipe
Ingredients for the cake sponges – (serves approximately 15)
– 15g vinegar
– 300ml milk
– 50ml vegetable oil
– 60g butter (melted and cool)
– 2 eggs
– 5ml of vanilla essence
– 250g of self-raising flour
– 75 of cocoa powder
– 300g caster sugar
– 10g bicarbonate of soda
– 100g white chocolate chips
– cupcake cases
Ingredients for the buttercream topping:
– 90g of high percentage dark chocolate
– 100g butter
– 125g icing sugar
Option to also use Royal icing, instead of buttercream:
– Royal icing available pre-made in shops
– Add food colouring to create different colours
Cake sponge method:
1.Preheat the oven to 150 C
2.Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl
3.Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar
4.Slowly add the wet mixture into the dry mixture, little by little
5.Ensure the batter is smooth with no lumps
6.Finally add the chocolate chips (alternatives could be nuts, dried fruit)
7.Lay the cupcake cases onto a tray
8.Use a metal spoon to equally divide the mixture into the cases
9.Bake for around 15-18 minutes, take out of the oven when golden and springy on touch
10.Leave to cool
Buttercream icing method:
1.Cream the sugar and butter together, until light and creamy
2.Add in the warm melted chocolate
3.If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice)
Royal icing method:
1.If decorating with royal icing, roll the icing out and cut into circular disks
2.Lay the disc over the cupcake and mould to required shape
image by Clares Cupcakes London