My chocolate cupcake nemesis!

For years I have been happily chugging along having no trouble at all with the baking of cakes and cupcakes. Then all of a sudden and without warning the cases started to peel away from my chocolate cupcakes

At first I though I must have been in a rush and not followed my tried and tested methods but then it happened again and again.

Sometimes slowly as if to taunt me! they would appear from the oven tightly attached and looking lovely and then 15 minutes later whilst sat cooling slowly they would start to peel away before my very eyes!

I seriously got to the point where I thought, that’s it! remove chocolate cupcakes from the menu!

And that was when the cavalry arrived – Well Mum! and she said Stay calm, it’s only a cake, let’s think this through

So we methodically disposed (added to my son’s making box!) any cases that had been bought cheaply from non cake specialist sources, confirmed the oven temperature with a super cool thermometer that Super Mum brought with her (turns out the oven was hotter than it said) and reviewed our process!

After a few more batches of cupcakes in strong cases at the real temperature I am happy to say all is well in the world!

Here is my recipe for chocolate cupcakes

Ingredients

• 150g margarine (I use stork)
• 150g caster sugar
• 150g self raising flour (I use sponge flour)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 heaped tablespoon cocoa powder
• A splash of boiling water

Method

• Place the cocoa powder in a small bowl and add a splash of boiling water mixing to a thick but smooth paste, set aside
• Add the rest of the ingredients to the mixer and mix on medium speed for about 2 minutes
• Scrap down the sides of the bowl and the beaters
• Add the chocolate paste
• Mix on medium speed until combined
• Scrap the bowl down again
• Put a cupcake case in each space of a deep 12 hole muffin tin
• Using a standard size ice cream ‘clonker’ (technical term!) put one level scoop into each case
• Bake in the oven at 150 fan (ovens vary, that’s what started this post!) for 25 – 28 mins
• The cakes are cooked when they spring back to the touch
• Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely

Enjoy

K x