Usually, recipe creation in the Claire K Creations kitchen is a solo affair and on the odd occasion I have a little help from the husband. I don’t mind it this way, I sort of get into a kitchen ‘zone’ before I know it I’m gobbling down something delicious which, if a baked good, is usually tested just minutes from the oven while trying not to burn my mouth.
Last week, I saw a photo on Facebook of the twins helping their mum bake. I was thrilled. Why? Because I’ve been waiting 15 months for them to be old enough for a baking date. I messaged Twinnie straight away asking when they were free. She was pretty keen for a pedicure so last Friday, I had two little chef’s helpers for 3 hours solo time with Auntie Claire.
My mind immediately went to the recipe for chocolate Nanna cakes I’d spotted earlier in the month. Sprinkles just scream baking fun to me! My little helpers were so good sitting up in their highchairs playing with bowls and spoons and providing a crazy amount of cuteness to the kitchen.
Twinnie was amazed that the cupcakes were almost finished when she arrived back three hours later. She didn’t think I’d get 20 minutes out of them in the highchair but I managed to keep them entertaining (may have been my crazy dancing to the radio that had them both laughing).
These cakes are a really simple little chocolate cake with basic chocolate icing and sprinkles but something about the combination is seriously irresistible.
I’m going to let you in on a little secret if you promise not to judge and remember these are pretty little. I ate… 7! I had one fresh from the oven, two with Twinnie for morning tea, two for arvo tea and 2 for dessert after dinner. I told you they were irresistible. They’re really like a delicate little chocolate cake topped with a Freckle. What’s not to love? Enjoy!
What about you? Do you prefer to work alone in the kitchen?
- 60g butter
- 1 cup caster sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups self-raising flour
- 1 tbsp cocoa, sifted
- 1/2 cup milk
- 1/4 cup hot water
- 1 cup icing sugar
- 1tbsp cocoa, sifted
- 1 tsp vanilla extract
- 20g butter, melted
- 1 1/2 tbsp hot water
- 100s and 1000s
- Pre-heat the oven to 160C fan-forced and line three mini muffin tins with 30 cupcake liners.
- In the bowl of an electric mixer, beat the butter, sugar, vanilla and egg together until light and fluffy.
- Reduce the speed and slowly add half the flour and cocoa and mix just until combined.
- Add half the milk and mix it through then repeat with the flour, cocoa and milk.
- Add the hot water to the bowl and mix until smooth.
- Divide the mixture between the cupcake liners and bake the cupcakes for 12-15 minutes or until a cake tester inserted in the middle comes out clean.
- Leave in the tins for 5 minutes then transfer to a wire rack to cool completely.
- Make the icing by mixing the icing sugar, cocoa, vanilla and butter in a heat-proof bowl with the hot water and stir until smooth.
- Pour the 100s and 1000s into a bowl.
- When the cupcakes are cool, dip each one in the icing, shake off any excess then dip it into the sprinkles and return to the wire rack to set.