Hooray for last minute Easter cupcakes! I had a delicious lie in this morning. So excited to have two days off from work. My life is usually pretty organized but I’m terrible at planning ahead for the blog. The only I get ahead is when it’s time for pumpkin in the fall. I didn’t do any posts for St. Patrick’s day or UK Mother’s Day. There is still 2 days before Easter so there.
On to the good stuff. I felt like a kid in a candy store this week, well almost candy store. I was in a chocolate shop and not just any chocolate shop. I was invited to make Easter eggs at Rococo Chocolates. The shop has been open for 30 years by Chantal Coady. Rococo sources their chocolate as ethically as possible from the Grenada Chocolate Company. Apparently Nigella drops by the Belgravia shop on Sundays.
That evening we were shown a little about the the cocoa tree, beans and the tempering process along with plenty of samples! I’m a huge fan of Rococo’s champagne caramel.
I made a funfetti cupcake with a vanilla frosting and filled it with a ” surprise”. It’s just a vanilla sugar cookie snack pack pudding but it’s fun! The cupcake recipe is from Diary of a Cupcake Shop, which, I will go into more detail in another post.
2 3/8 cups plain flour (393g)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 tbs vanilla
1 egg yolk
1 5/8 cup sugar (337g)
3/4 cup vegetable oil
a few tablespoons multicolored sprinkles
Vanilla Snack Pack (or other vanilla pudding), for filling optional
2 sticks (224g) unsalted butter, softened
2 cups icing sugar, sifted
2 tsp vanilla
pinch of salt
- Preheat the oven to 310 F/160 C and line a muffin tray with paper liners. Place the tray on a baking tray to prevent the bottoms of the cupcakes from turning brown.
- In a medium sized bowl sift together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer beat together the eggs, egg yolk and sugar for 5 minutes until very thick and light colored.
- Turn the mixer to low and add the oil in a steady stream. Add the vanilla. On low speed add the flour and buttermilk in three alternating batches, starting and ending with the flour. Stir in the sprinkles.
- Fill each case 3/4 full and bake for 17-20 minutes until the tops spring back lightly to the touch.Set aside to cool.
- Make the frosting. In a large bowl beat together the butter and icing sugar for 5 minutes until it appears white in color. Add in the vanilla and salt.
- Once the cupcakes are cool cut a cone shape in the middle and fill with a teaspoon of pudding. Top with a swirl of icing.
I baked these at 310 F but I think I prefer 350 F with my oven. I halved the cupcake recipe and made all of the frosting.
Recipe from Diary of a Cupcake Shop.
I was invited to attend the Easter egg class at Rococo on behalf of ACHICA and to eat my weight in chocolate.