Royal chefs share cupcake recipe on Queen Elizabeth’s 94th birthday; check it out here

The caption read, “Happy birthday to Her Majesty! To celebrate the Queen’s birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs.”

Time to treat yourself to some royal bakes.

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Chocolate Cupcakes

Serves: 15 (approximately)

Ingredients for the cake sponges

15g – Vinegar
300ml – Milk
50ml – Vegetable oil
60g – Butter (melted and cool)
2 – Eggs
5ml – Vanilla essence
250g – Self-raising flour
75g – Cocoa powder
300g – Caster sugar
10g – Bicarbonate of soda
100g – White chocolate chips

Cupcake cases

Ingredients for the buttercream topping

90g – 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 flour, sugar, cocoa powder and bicarbonate of soda in a mixing bowl.
*Whisk the eggs in a separate jug with vanilla essence, melted butter, oil, milk and vinegar.
*Slowly add the wet mixture to the dry one.
*Ensure the batter is smooth with no lumps.
*Finally, add the chocolate chips (alternatives could be nuts, dried fruits).
*Lay the cupcake cases on a tray.
*Use a metal spoon to equally divide the mixture into the cases/moulds.
*Bake for around 15-18 minutes, take out of the oven when golden and springy to 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