Even wondered how a queen celebrates her birthday? With chocolate cupcakes apparently.
Queen Elizabeth celebrated her 94th birthday today, April 21, and in celebration the Royal Pastry Chefs (imagine that was your job!) shared their recipe for chocolate birthday cakes along with some photos of the finished product.
No big messy slice for her majesty it seems, but rather individual cupcakes that are elegantly iced to, well, decidedly regal standards.
???Happy birthday to Her Majesty! To celebrate The Queen’s birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs.
— The Royal Family (@RoyalFamily) April 21, 2020
The recipe itself was shared on the the Queen and Royal Family’s official website and the chefs encouraged the general public to give it a go.
“If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some Royal Bakes? Remember to share your creations with us by tagging us on social media and using the #royalbakes “
So, if you want to turn your lockdown into a right royal affair, why not give it a go? The recipe, below, includes instructions for an easy buttercream topping. But we just wouldn’t feel right if we didn’t go for the alternative option: Royal icing.
Cake sponges – (serves approximately 15):
50ml vegetable oil
60g butter (melted and cool)
5ml of vanilla essence
250g of self-raising flour
75 of cocoa powder
300g caster sugar
10g bicarbonate of soda
100g white chocolate chips
90g of high percentage dark chocolate
125g icing sugar
Option to also use Royal icing, instead of buttercream:
Royal icing available pre made in shops
Add food colouring to create different colours
Cake sponge method:
– Preheat the oven to 150C
– Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl
– Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar
– Slowly add the wet mixture into the dry mixture, little by little
– Ensure the batter is smooth with no lumps
– Finally add the chocolate chips (alternatives could be nuts, dried fruit)
– Lay the cupcake cases onto a tray
– Use a metal spoon to equally divide the mixture into the cases
– Bake for around 15-18 minutes, take out of the oven when golden and springy on touch
– Leave to cool
Buttercream icing method:
– Cream the sugar and butter together, until light and creamy
– Add in the warm melted chocolate
– If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice)
Royal icing method:
– If decorating with royal icing, roll the icing out and cut into circular disks
– Lay the disc over the cupcake and mould to required shape
Eat and enjoy!