Cupcakes – so 2007, right? Depends who you ask. Personally, I’ve made about 50 in the last month, so I think they’re quite 2015 too. They’re brilliant if you’re doing any kind of baking for charity because they’re so easy to portion and transport. And children, who are less affected by trends, love them.
Secret citrus and cream cupcakes
This is my go-to, all-time, never-fail chocolate cake recipe, upcycled with a touch of cream cheese and marmalade to make chocolate cupcakes with a secret gooey middle. Imagine something like a dark sticky chocolate cake wrapped around a citrus cheesecake filling and you’ve got the idea.
1 2/3 cups flour
1 1/2 cups caster sugar
1 1/2 tsp baking soda
2/3 cup cocoa
1 tsp salt
100g butter, melted and cooled
1 1/2 cups milk
1 tsp vanilla extract
2/3 cup cream cheese
2/3 cup thin-cut marmalade
Preheat the oven to 180C and put cupcake cases in 18 muffin tin holes.
Sift the dry ingredients into a large bowl and mix well. Add the butter, milk and eggs and beat furiously with a wooden spoon until well mixed (you can also do this in the processor or in a mixer).
Fill each cupcake case until it is about a third full, then put a teaspoon of cream cheese and a teaspoon of marmalade on top. Top with more cupcake batter, until each case is about two-thirds full. Bake for 15-20 minutes, until the cakes are springy and a skewer plunged into them comes out clean.
Remove to a rack to cool. Store in an airtight container.
Have a great weekend, everyone x