The Royal Chocolate Cupcake Recipe
Today, Her Majesty Queen Elizabeth II is celebrating her 94th birthday. Born on April 21 in 1926, Queen Elizabeth II is the longest-reigning monarch in British History. She is also State head of 16 countries and Head of the Commonwealth. Marking her Birthday Buckingham Palace shared a special delight that I am sharing here with all of you who does not follow the Royal Family normally and might have missed the delicious treat.
The Palace shared a chocolate cupcake recipe from The Royal Pastry Chefs headed by Kathryn. You can read more about Royal chef here. The recipe can come in handy during this worldwide crisis when we all are staying inside and baking has become a stress relief for many of us. Sharing the recipe Palace said,
If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some #RoyalBakes? Remember to share your creations with us!
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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
- Preheat the oven to 150 C
- Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl
- Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar
- Slowly add the wet mixture into the dry mixture, little by little
- Ensure the batter is smooth with no lumps
- Finally add the chocolate chips (alternatives could be nuts, dried fruit)
- Lay the cupcake cases onto a tray
- Use a metal spoon to equally divide the mixture into the cases
- Bake for around 15-18 minutes, take out of the oven when golden and springy on touch
- Leave to cool
Buttercream icing method
- Cream the sugar and butter together, until light and creamy
- Add in the warm melted chocolate
- 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
- If decorating with royal icing, roll the icing out and cut into circular disks
- Lay the disc over the cupcake and mould to the required shape
If you really love baking then here is one more Royal Recipe – The Royal Easter Biscuits. Find out the ingredients here.
