Cupcakes

Choco lava cakes

1. Take 400g of dark chocolate and cut into pieces. Used Bournville 50%.

2. To the chocolate pieces, add 2 cups of soft butter cubes, 1.5 cups of powdered sugar and 1/2 cup brown sugar. Melt all this in the microwave and whisk until the chocolate melts.

3. Add 8 eggs one after the other whisking each time. Add 3 tsp vanilla essence and whisk more.

4. Add 1 cup flour and whisk more.

5. Pre-heat the oven at 220C. Butter the silicone cupcake moulds and add 2.5 tbsp batter into each mould. Put a marshmallow in between and bake at 220C for 10mins. Remove from mould after cooling for 5 minutes.

6. This recipe makes 36 cupcakes.

Chocolate cupcakes

1. Sift together 1.5 cups maida, 1.5 cups powdered sugar, 1.5 tsp baking powder, 1 tsp baking soda, 0.5 tsp salt, 1/3 cup cocoa powder.

2. In the same bowl add 2 eggs, 1/3 cup oil, 1.5 tsp vanilla essence, 1 cup hot coffee, 3/4 cup buttermilk and mix well.

3. Put 2 tbsp of batter in each mould for the perfect raise. Bake at 160C for 20 mins. This mixture makes a batch of 24 cupcakes. Once made and cooled, keep in the freezer for 2 mins and run a knife around for smooth release from the mould.

Red velvet Cupcakes

1. Pre-heat the oven to 160C
2. Sift 1 cup maida, 1.5 tbsp cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt.
3. Take 1/2 cup room temperature butter, 3/4 cup + 2 tbsp granulated sugar and beat until fluffy.
4. Add 1 large egg, 3/4 tsp vanilla essence, red food color, 1/2 tsp vinegar and whisk more.
5. Take 1/2 cup buttermilk and alternate it with dry ingredients and mix.
6. Bake for