♥ Chocolate Fudge Cupcake XL ♥

-17th July 2014-

I am making a cake as a leaving present for my teachers at my pre-school who I miss very much once I start school in September. 

I used Nigellas Chocolate Fudge Cake recipe make the huge cupcake & extras as below, you will need to double the mix to do all this.

http://www.nigella.com/recipes/view/chocolate-fudge-cake 

We just made some minor adjustments to Nigellas recipe by replacing 100g Plain Flour with Self Raising & removing half of the Baking Powder & Bicarb. We also replaced 100g of the butter with a baking spread & used Rapeseed Oil instead of Corn Oil (any oil should be fine.)

You will obviously need a large cupcake baking tray as seen in the pics to do this, but can just make the smaller ones in the paper cases you buy.

♥ Back Baking ♥

Weigh out the flours 

the golden Caster Sugar

& the muscavado (we used half light & half dark) The brown sugars give the fudge flavour

Then the cocoa powder

This will need a sieve

In a different bowl crack the eggs

Add the sour cream & vanilla

& whisk

Get Dad or Mum to melt some butter (you can use a microwave, we dont have one, Daddy thinks they are cheating)

In a third bowl add the butter

Oil

& chilled water, it will emulsify & become like a salad dressing.

3 XL mixes ready to combine

Pour in the buttery mix first & whisk in

Then the egg mix

♥ Yummy ♥

Pour into a cupcake baking tray lined with butter & flour. For even cooking do 3 1/2 cups in the deeper case & 2 1/2 cups for the top.

Little cakes

& BIG CAKE

& a really cheeky Pickle

For the frosting whisk together the butter (which daddy diced) & melted chocolate done over a bain marie (or cheaters in the mic)

The icing sugar will need sifting do this in a clean dry bowl.

Whilst Daddy whisked I added the sugar.

Daddy piped the cupcake

Some sparkly sugar to finish ♥

Little ones decorated with sprinkles

♥ Woah ♥