To celebrate the Queen's birthday, the Royal pastry chefs have shared a recipe for chocolate cupcakes - ideal for those who are baking at home.
With the UK still in lockdown, many people are turning a year older without being able to go out and celebrate with friends and family.
The lockdown has also meant that people are baking to pass the time, entertain kids and try something new.
A great way to combine both is this Royally-approved cake recipe - perfect for birthday festivities.
Posting on The Royal Family Twitter, the pastry team said: "Happy birthday to Her Majesty! To celebrate The Queen's birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs."
The chefs are encouraging everyone who tries the recipe to share the results under the hashtag #royalbakes
đđ§đHappy birthday to Her Majesty! To celebrate The Queen's birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs.
Remember to share your creations with us #royalbakes pic.twitter.com/Qqje7Cju63
— The Royal Family (@RoyalFamily) April 21, 2020
15g vinegar
300ml milk
50ml vegetable oil
60g butter (melted and cool)
2 eggs
5ml of vanilla essence
250g of self-raising flour
75 of cocoa powder
300g caster sugar
10g bicarbonate of soda
100g white chocolate chips
cupcake cases
90g of high percentage dark chocolate
100g butter
125g icing sugar
Option to also use Royal icing, instead of buttercream
Royal icing available pre made in shops
Add food colouring to create different colours
Preheat the oven to 150 C
Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl.
Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar.
Slowly add the wet mixture into the dry mixture, little by little.
Ensure the batter is smooth with no lumps.
Finally add the chocolate chips (alternatives could be nuts, dried fruit).
Lay the cupcake cases onto a tray.
Use a metal spoon to equally divide the mixture into the cases.
Bake for around 15-18 minutes, take out of the oven when golden and springy on touch.
Leave to cool.
Cream the sugar and butter together, until light and creamy.
Add in the warm melted chocolate.
If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice).
If decorating with royal icing, roll the icing out and cut into circular disks.
Lay the disc over the cupcake and mould to required shape.
Eat and enjoy!
