I like baking because I have a secret, simplifying, weapon. Like a long lost notebook of essential recipes for the New Zealand farm, The Edmond's 'Sure to Rise' Cookery Book is a classic in New Zealand, the fastest selling book ever, still given to newlyweds and my battered go-to recipe book. It's simple and still in print after over one hundred years, cannot be argued with. My version of their basic cup cakes are miles away from those dry, mean little patty cakes of vanilla essence flavour, jazzed up with sickly sweet icing. Forget anything with preservatives, these are chocolate, soft, moist and ready in 15 minutes.
- 113 grams butter
- 1 teaspoon best vanilla extract
- 125 millilitres superfine sugar
- 2 eggs
- 250 millilitres all-purpose flour
- 2 teaspoons baking powder
- 63 millilitres milk
Best Chocolate Cup Cakes - Kiwi Style is a community recipe submitted by tvdinners and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
ICING In these pictures I have melted milk chocolate in the microwave then drizzled it over the cakes with a spoon, but mostly I make a ganache in a small non stick saucepan with chocolate (your choice, dark or milk or even white) with single cream and a splodge of golden syrup. Melt together then ice the cup cakes. The ganache will harden slightly as it cools.