Does anyone else suffer from ‘cupcake crave‘? In other words, it’s late night (or morning) and you suddenly get this desire to eat something super sweet and naughty, like a big chocolatey cupcake. The problem is, you don’t want to make up a batch of 12 or even 6 because you don’t want them sitting on the side for days staring at you and screaming ‘eat meeeeeeee‘. Now to create a recipe for 1 cupcake is a lot harder than you think, soooo many failed attempts and a lot of eating cake that was too eggy or gummy or bland (the list goes on). But patience is the key and well drum roll please… I finally have the solution! A simple, quick and well-balanced recipe to give you one, slightly on the large side cupcake topped with delicious chocolate buttercream. Oh and the star topper was just for fun, not really needed but I think it looks pretty, I’ve given instruction below on how to create your own. Enjoy people!
To create your star topper you will need: White & Red sugarpaste, Gold shimmer spray, a textured rolling pin (optional), a small and big star cutter, rolling pin, and icing sugar.
Sprinkle a flat surface and your rolling pin with icing sugar and roll out the white sugar paste until it has an even thickness of 3mm.
Use your small star cutter to cut out a star shape
Repeat the process with the red sugarpaste but using the large star cutter
Use a textured rolling pin to add pattern to the large red star (this is optional)
Spray your small white star with gold shimmer spray
Attach the small star to the big star using a dot of the chocolate buttercream you have made
Ooooooooh look at that gold shimmer on the buttercream, yum!
Ingredients (makes 1 large cupcake, or 2 small fairy cakes)
1 egg white
1 tbsp caster sugar
2 tbsp stork tub, melted
1/4 tsp vanilla extract
3 tbsp self-raising flour
Pinch of salt
Preheat oven to 180°C and line a muffin tray with a large cupcake case.
Whisk together the egg white and sugar, add the vanilla and melted butter and mix. Sift in the flour and salt and fold all ingredients together. Bake for 12 minutes then leave on the side to cool.
Cream the butter, add half the cocoa and half icing sugar and beat together. Add the remaining cocoa, icing sugar and milk and beat together until fluffy and creamy. Once your cupcake is cool spread over the buttercream and devour.