I cannot wait for the weekend (a sentence I utter most week days) but this week more than usual as Sunday is my birthday! I am going to spend the weekend partaking in three of my favourite activities, baking, drinking and shopping.
Before we moved, I quite harshly decluttered my wardrobe. I love not having to wade through mountains of ill fitting/damaged/unfashionable clothes, but it did highlight some areas in which I am seriously lacking. Instead of just heading to the nearest store and buying whatever most catches my eye, I want to shop with a clear classic aesthetic in mind. I am already brimming with ideas of what I want to find!
These cupcakes have been floating round my imagination for a while now. I am a harsh critic of cupcakes. Whilst pretty, the majority I have tried have been a mound of overly sweet icing balancing on a sad sponge. The taste and a texture of which, proves it to be nothing more than an afterthought, a vehicle for frosting. A simple, moist vanilla sponge, topped with a generous layer or rich chocolate icing, but not so much to make it too sickly or overpower the delicate flavour of the vanilla. A scattering of sprinkles would dress up these cupcakes, but personally I prefer something a little more simple, celebrating each ingredient for what it is.
Chocolate and Vanilla Cupcakes
125g butter at room temperature
125g self raising flour
125g brown sugar
2 tsp vanilla extract
Preheat the oven to 175C and line the cupcake tin.
Beat all the ingredients together until well blended.
Divide into the cupcake cases and bake in the middle of the oven for 17 minutes until golden brown and an inserted skewer comes out clean.
Leave to cool.
70g dark chocolate melted and cooled
5tbsp icing sugar
1tbsp sour cream
1tbsp double cream
Mix the chocolate and 2tbsp of icing sugar together.
Add the cream and sour cream and mix thoroughly, this should create a quite liquidy paste.
Add the rest of the icing sugar in tbsp increments until the icing is smooth and holds its shape – I just lifted my beaters out and when it held the whisk marks I stopped adding icing sugar.
Ice cupcakes and enjoy.