After all the excitment over the weekend and the last few days on tour with JLS, I am just about back in the land of the living! It's these days, after the big highs, which are always the hardest, it becomes really important to pick yourself straight up and keep going, otherwise you don't know what to be doing with yourself! I can see the addictive side to performing in front of crowds that size, and with 10,000 people screaming for you it is extremely easy to see why, the problem then becomes that you expect that sort of addulation when you leave your house to go to the car, but unfotrunately nothing really comes close. While my band is not quite on the scale of JLS we have had an amazing journey so far which has provided us with more than a bit of a taster. But I am very glad I have another passion in my life, which of course is cooking, it keeps me distracted and after the big high, there is nothing better than getting back into the kitchen to refocus! In my case the answer is cupcakes!
Mega Chocolate Fudge Cupcakes
(Recipe adapted from BBC Good Food and food styling by Erica Ryan)
This batter makes really delicious and moist cupcakes which will give you more reason to have just one more! The batter is a lot more runny than normal cupcakes batters, but will rise so just make sure not to overfill the cases, halfway up is just perfect.
Makes about 16
175g Self raising flour
2 tablespoon of cocoa powder
1 teaspoon of bicarbonate soda
150g caster sugar
2 eggs beaten
150 ml (1/4 pint) sunflower oil
150 ml (1/4 pint) semi skimmed milk
2 tablespoon of golden syrup
For the frosting
75g unsalted butter
175g icing Sugar
3 tablespoon cocoa powder
Drop of Milk
Pre-heat oven to 180ºC/350F/Gas Mark 4. Line a muffin tray with cupcake cases.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the cupcake cases about halfway up and bake for about 20 minutes or until they have risen and are firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
Top the cooled cupcakes with delicious frosting and enjoy!
