This Saturday sees Adelaide’s second Cupcake Camp taking place at the Box Factory, Regent Street South (just off Halifax) from 2pm.
Bakers from across Adelaide (including me) will be providing the cupcakes and for the general public there’s 3 hours of cupcake goodness to be enjoyed. Cupcakes will be $2, while mini cupcakes will be $1 each. Proceeds from this year’s event were initially going to go to aid the Queensland flood effort. However, with the onslaught of natural disasters that 2011 has brought, it is most likely that funds will go to the Red Cross.
So the cupcakes will truly be guilt free.
For my birthday last year I received Dolce!, a book of Italian desserts. For some reason, it’s taken me until now to make anything from it.
I chose the Mocha Cake purely because all the ingredients were in the cupboard and I couldn’t be bothered heading down the shop. In many ways, this cupcake recipe may seem like a variation on my easy chocolate cake. But sometimes simple is best.
Rather than making a whole cake I opted for cupcakes, because they seem to be far easier to take to work!
Start by preheating the oven to 180°C and, if you’re organised, put your cupcake cases in the muffin tins (this recipe will make 12).
Beat 120g of unsalted butter with 100g of caster sugar, before adding 2 eggs, 100g of self-raising flour, and 3 tbsp of cocoa. Mix well and add a pinch of salt.
Mix 1 tsp of baking powder in 2 tbsp of milk and beat in, before finishing by mixing in an espresso cup of cooled espresso coffee.
Spoon into the cupcake cases and bake for approximately 20 minutes (or until a skewer comes out clean).
The original recipe actually has you pour the espresso over the batter once it’s in the tin, followed by a sprinkling of cocoa and sugar – this apparently creates a sort of sauce. However, with the cupcakes I figured incorporating the coffee into the batter was a far better idea.
Once the cupcakes were cool I iced them with a chocolate rum icing – just melt some unsalted butter and mix in icing sugar, cocoa and a generous splash of rum.
All that’s left to do is eat them … chocolate and coffee cupcakes? Too easy!
Cupcake Camp is coming to Adelaide on Sunday 22 November. This means it’s time for me to start practising baking (and decorating) cupcakes. What a trial!
Since I like messing around with recipes, I dug out my 1920s Handbook for Bakers by Albert F Gerhard. All the recipes are given in commercial quantities, in imperial, using 1920s American ingredients … so there’s quite a lot of work that needs to be done before hitting the kitchen. I decided to start with the first cup cake recipe and scale down from 12 dozen to just … one.
The result was a cupcake recipe that made good cupcakes with a fine, moist crumb. That said – there’s nothing outrageous about the recipe!
Preheat the oven to 180C (160C fan).
Cream 100g of caster sugar with 75g of unsalted butter. Add 2 eggs and combine well before adding 175g of self raising flour. Flavour with 1 tsp of vanilla essence and finish by adding 1 tsp of baking powder dissolved in 1/2 cup of milk.
When everything is well combined, spoon the mixture into cupcake cases and bake … until done. I had a massive fail with the oven so I can’t actually tell you how long the baking took! The recipe suggests you’ll need to bake for about 10 minutes – but after 10 minutes the cakes weren’t cooked. The oven then turned itself off. About 10 minutes later, perplexed by the cakes still not being cooked, I realised this and turned the oven back on.
So … if you don’t know how to operate your oven, baking will take about half an hour. Still, it gave me plenty of time to do the dishes!
Once cool, I iced the cakes with a simple chocolate icing and finished with chocolate sprinkles.
And there are now none left!