Cupcake recipe for 4 - 8 people, takes only 25 mins; recipe has butter, sugar, egg, self-raising flour, ground almond, bicarbonate of soda, cocoa, guinness, double cream, icing sugar and champagne.
Black velvet baby cakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
35 mins
Ingredients
- Egg: 1 egg
- Sugar: 175g light brown soft sugar
- Butter: 100g softened butter, plus extra for greasing
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Self Raising Flour: 100g self-raising flour
- Ground Almond: 50g ground almonds
- Cocoa: 5 tbsp cocoa, plus a little extra for decorating
- Double Cream: 200ml double cream
- Icing Sugar: 25g icing sugar
- Champagne: splash champagne (optional)
- Guinness: 150ml Guinness
Directions
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don't turn upside-down.
- Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.
