To mark her 94th lap around the sun (which, btw, fell on April 21), Queen Elizabeth’s culinary team posted her favourite choccie cake recipe to Facebook.
“Happy Birthday to Her Majesty! To celebrate The Queen’s birthday we are sharing a chocolate cupcake recipe from The Royal Pasty Chefs,” it read.
“If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some #royalbakes? Remember to share your creations with us!”
Admittedly, the mix requires lots of ingredients (and has many steps). But considering these sweet treats have received the royal tick of approval, it’s a safe bet it’s going to be worth the time spent in the kitchen.
Without further ado, here’s the recipe in full. Thanks in advance, Liz!
Ingredients for the cake sponges
Serves approximately 15
50ml vegetable oil
60g butter (melted and cool)
5ml of vanilla essence
250g of self-raising flour
75 of cocoa powder
300g caster sugar
10g bicarbonate of soda
100g white chocolate chips
Ingredients for the buttercream topping
90g of high percentage dark chocolate
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
Cake sponge method
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.
Buttercream icing method 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).
Royal icing method
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.
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