Even though she's new to baking, Pamela loves this recipe, as it's a reliable, basic cupcake recipe which she adapts using different flavours and it never lets her down!
Bake Time: 35 mins
|1||teaspoon vanilla extract|
|Belgium dark choc and double cream for ganache|
|Trex, icing sugar and vanilla extract for frosting|
Preheat the oven to 180°C/fan oven 160°C/ Gas Mark 4. Place 12 paper muffin cases into a muffin tin.
In a large mixing bowl, beat together the Trex and sugar until light and fluffy. You can do this by hand with a wooden spoon, or use a hand-held electric mixer. Gradually add beaten eggs, beating well between each addition. Stir in the vanilla extract.
Sift the flour and cocoa powder into the mixing bowl, then gently fold them into the mixture using a large metal spoon.
Spoon the mixture into the paper cases. Transfer to the middle shelf of the oven and bake for 20-22 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Melt the chocolate and mix with the double cream slowly to make the ganache.
Core a hole in the middle of each cake and pour the warm genache inside.
Make the frosting with Trex, icing sugar and vanilla essence. Pipe using Russian ball tip. Whip the genache and pipe into the center to finish the hole the Russian tip leaves to create a more 'finished' look