Not content with having made the Spring Flower Cupcakes this weekend, I also made some chocolate crumb coated vanilla cupcakes to go alongside a birthday cake I made (more of that in a later blog post!).
HOW TO MAKE YOUR OWN Chocolate CRUMB COATED CUPCAKES
Again I used my favourite recipe from the Hummingbird Bakery cookbook (Vanilla cupcakes). However I always deviate away from the method that they use, preferring to use the below instead. This method can be used for your favourite cupcake recipe too, and will ensure a lovely light sponge!
Step one – Preheat your oven to 170ºC and line a 12 hole muffin tin with cupcake cases.
Step two – Cream the butter and sugar together in a food mixer until pale and fluffy.
TIP – Make sure to thoroughly beat the butter and sugar as this will ensure a nice light sponge!
Step three – Add in the eggs one at a time, making sure the mixture is thoroughly combined before adding the next egg. If your mixture starts to curdle add a little of the flour to counteract this.
Step four – Sift the flour and baking powder together into a bowl and then gradually add into the egg mixture in the food mixer.
Step five – Add the milk until thoroughly combined.
Step six – Evenly divide the mixture between each of the cupcake cases. I use a quarter cup measure to make sure all of my cupcakes come out roughly the same size, and fill the cases to around three quarters full.
Step seven – Bake in the oven for 20 minutes, until well risen, and golden brown on the top. Leave to cool for 10 minutes before turning out onto a wire rack, and leaving to cool completely.
TIP – If the cupcakes have come out a little domed on top, use a bread knife to cut the tops so that they are nice and flat. This will make it easier when it comes to decorating the cupcakes.
For the frosting you’ll need –
* 180g Icing Sugar
* 60g Butter or Margarine
* Splash of Milk
* Few Drops of Vanilla Extract (I use Nielsen Massey)
* Bourbon Biscuits, Crushed
* Sugar Carrot Decorations (mine were from Hobbycraft)
Step one – Start by beating the butter/margarine in a bowl, then start to add in the icing sugar, followed by the milk and vanilla extract, continue to mix until completely combined.
Step two – Pop the bowl of frosting into the fridge to firm up for an hour or so.
Step three – Whilst the frosting is in the fridge crush the Bourbon biscuits, to do this you will need to separate the two biscuit halves and use a knife to scrap out the chocolate filling. Then you’re ready to crush the biscuits! I reserved a quarter of the biscuits so that I could crush these separately so that they weren’t so finely ground.
Step four – Using a spoon, apply a generous dollop of frosting on top of your cupcake.
Step five – Dip the cupcake (frosting side down) into the crushed biscuits, until the frosting is covered.
Step six – Finally add on your sugar carrot, I bought mine ready-made but you could make the flowers from scratch using ready-to-roll icing.