Finally I have got around to making a recipe from the Primrose Bakery book. I bought this sometime ago (well before Christmas in fact) and it's been sitting by my bed, much read but little used - until now! Of course I couldn't bring myself to follow the recipe to the letter; I've really liked how cakes have been turning out since using the Greek yogurt, so some of that had to go in for sure. To balance this inclusion, I substituted the milk with water and used less of it. I also used the same method I did for the white chocolate & passionfruit cupcakes rather than the more involved one from the book - I was in a hurry.
This is what I did:
- Melted 100g 85% dark chocolate with 85g unsalted butter.
- Stirred in 175g soft brown sugar.
- Beat in 2 duck eggs.
- Sifted in 185g flour (1/3 wholemeal, 1/3 white, 1/3 buckwheat), 3/4 tsp baking powder, 3/4 tsp bicarb of soda, a pinch of salt and 2 heaped tsp cocoa.
- Stirred in 2 tbsp Greek yogurt (TOTAL 0%), 1 tsp vanilla extract and 150ml water.
- Filled 12 cupcake cases up to 2/3 full and then divided remaining mixture between 2x4" mini cake thingies - thought I would use those for something slightly different.
- Creamed 50g unsalted butter with 100g sifted icing sugar.
- Beat in a tbsp milk & 1 drop peppermint essential oil.
- Spread this on top of cupcakes and decorated each with a peppermint cream.
All who tried these at my Easter Tea were impressed with the texture and flavour of these cupcakes. The sponge was moist, light and chocolatey. The mint icing was fun to try and made the whole cupcake seem like one big peppermint cream. I'm not really a fan of food colourings, but rather wished I'd put in a drop of green, just to give it that final finish. I've heard that the recipes from this book turn out well - this one certainly did.