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Happy birthday to Her Majesty! To celebrate The Queen's birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs. If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some #RoyalBakes? Remember to share your creations with us! Ingredients for the cake sponges - (serves approximately 15) 15g vinegar 300ml milk 50ml vegetable oil 60g butter (melted and cool) 2 eggs 5ml of vanilla essence 250g of self-raising flour 75 of cocoa powder 300g caster sugar 10g bicarbonate of soda 100g white chocolate chips cupcake cases Ingredients for the buttercream topping: 90g of high percentage dark chocolate 100g butter 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 150 C -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 We hope you enjoy! #RoyalBakes