This post has been delayed as the first time I sat down to write it Blogger wasn’t working and since then I have been so busy and Mini Mck has not co-operated with naps that fit in with blogging. How very dare he?
Good Friday was spent baking like a woman possessed. I was preparing for our NCT group Baby Party as the babies are all coming up to their first birthdays. The first one is on Saturday with the remaining seven spread fairly evenly over the next five weeks.
I wrote a while back about not always feeling at ease when meeting up with the Mums in this group and so at the time didn’t talk about how fantastic it has been to have other first-timers to share the last year with. It has been great to always have someone to have a chat with about those little new mum worries and to see the babies changing and growing together. All of the babies are so different and it is amazing how attached I’ve become to them all. I’ve made some really special friendships that I hope will continue for many years as our little ones grow up.
What better way to celebrate making it through our first year than a plate full of the most delicious chocolate cupcakes. Perfect for Easter too with the huge obsession we all seem to have for chocolate at this time of year.
I used a recipe from Cupcakes from the Primrose Bakery, which I highly recommend. I am currently making far too many cakes just so that I can perfect the icing and try all the different sorts in there. So, I was happy to make a batch of these and spent far too long tinkering with the decoration but it was fun. The perfect way to spend what turned out to be a rainy Good Friday. The icing in particular was gorgeous. Quite rich, one cake is definitely enough, but very light in texture almost like a mousse. It would be perfect for any plain or chocolate sponge.
175g 70% cocoa dark chocolate
225g unsalted butter
1 tbsp semi-skimmed milk
1 tsp vanilla extract
250g icing sugar, sifted
Break the chocolate into a bowl and melt it over a simmering pan of water. Leave to cool slightly.
Beat the all the other ingredients in a large mixing bowl, preferably with an electric whisk until smooth, this can take several minutes. Add the melted chocolate and beat again until thick and creamy.
If the icing looks too runny to work with, just keep beating and the consistency will improve.
Spread over cupcakes or use to layer sandwich cakes and enjoy, preferably with a cuppa and your feet up.
This post is part of Keep Calm and Eat Cake’s weekly Food for Thought game. With it being Easter she cleverly chose chocolate as a prompt. Head over to her blog for more delicious chocolatey goodness.