The Royal Chocolate Cupcake Recipe

Her Majesty Queen Elizabeth II is 94 years old today — The Royal Family

Today, Her Majesty Queen Elizabeth II is celebrating her 94th birthday. Born on April 21 in 1926, Queen Elizabeth II is the longest-reigning monarch in British History. She is also State head of 16 countries and Head of the Commonwealth. Marking her Birthday Buckingham Palace shared a special delight that I am sharing here with all of you who does not follow the Royal Family normally and might have missed the delicious treat.

Buckingham Palace shared The Royal Chef's Chocolate Cupcake Recipe to mark Queen Elizabeth's birthday — The Royal Family

The Palace shared a chocolate cupcake recipe from The Royal Pastry Chefs headed by Kathryn. You can read more about Royal chef here. The recipe can come in handy during this worldwide crisis when we all are staying inside and baking has become a stress relief for many of us. Sharing the recipe Palace said,

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!

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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)