I heart birthdays! And no birthday is complete without a good old fashioned cake and candles. I recently had the pleasure of baking birthday cup cakes for my beautiful niece, who just turned 7! Her latest passion, is all things ‘surfer’ so I chose a tasty chocolate recipe from the Hummingbird Bakery book to help her celebrate her inner surfer girl. To make this yummy recipe come to life, I used a delicious light blue butter cream frosting (the sea), handmade pink and purple fondant flip flops (beach girl accessory) and a touch of sparkle for decoration (cos everyone needs some).
If you, like me, simply cannot resist a good bit of chocolate cake, then this tantalising treat is just for you. Have a go and let me know how your recipe turned out x
What you will need
For the sponge
- 80g unsalted butter
- 280g caster sugar
- 200g plain flour
- 1 tbl spoon baking powder
- A quarter tsp salt
- 40g cocoa powder
- 2 large eggs
- 240ml whole milk
For the butter cream icing
- 500g icing sugar
- 160g unsalted butter
- 50ml whole milk
- A half tsp vanilla extract/ essence
- Food colouring of your choice
Recipe instructions
- Preheat oven to 190 degrees celsius.
- Line muffin tray with cup cake cases of your choice.
- Use a hand held whisk or electric mixer to slowly beat together the butter, sugar, flour cocoa powder, salt and baking powder. Mix until the mixture takes on a sandy like consistency, making sure there are no large lumps of butter.
- Place eggs in a jug and mix by hand, then pour in milk and mix. Add three quarters of this liquid to the dry ingredients and mix in slowly until smooth and even.
- Be sure to scrape the sides of the bowl for any ingredients that have not mixed, once you’ve done this add the final liquid.
- Spoon the batter into the cup cake holders and bang them into the oven for roughly 18 – 20 minutes
Dom Hearts 