Cupcake Recipe (as featured in our cupcake stand photos)

September 13, 2013

We promised to share with you the recipes featured in some of our photos of cake stands:

Six Minute Chocolate Cake or Cupcakes

From Moosewood Restaurant “Cooks at Home” recipe book.  It is the quickest cake to prepare (6 minutes with no dirty bowls)!  This recipe is dairy and egg free and just delicious – so moist!

Ingredients - 1 ½ cups white flour; 1/3 cup cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup sugar; ½ cup vegetable oil; 1 cup cold water or brewed coffee; 2 tsps of pure vanilla essence; 2 Tbsps white vinegar.

  1. Preheat the oven to 375 deg F or 180 deg C.
  2. Sift together the flour, cocoa, baking soda, salt and sugar into an ungreased 9 inch round baking pan.
  3. In a separate bowl or jug, mix together the oil, water or coffee, and the vanilla.  Pour the liquid mixture into the baking pan and mix the batter with a fork or whisk.
  4. When the batter is smooth and a nice glossy colour, add the vinegar quickly.  There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter.
  5. Bake for 25 – 30 minutes. Test with a skewer - if the skewer comes out clean, then it is ready.
  6. Set aside to cool in its baking pan. Ice with chocolate ganache (see recipe following).

For cupcakes – as featured in our photos, add the batter to cupcake cups (makes about 12 – 15 medium ones). Fill to about ½ way up the cup with batter.  Bake for about 18 – 20 minutes at 375 deg F or 180 deg C. Remove the cupcakes from the oven, cool and add one or both of the following toppings.


Chocolate Ganache

Gently heat 300g of pouring cream in a saucepan on the stove top. As soon as small bubbles start to form on the sides of the saucepan from the cream, remove the saucepan from the heat and add 300g of small chopped up pieces of dark chocolate (62 or 70% cocoa solids is suitable). Let the chocolate stand in the hot cream and saucepan for a minute before whisking the mixture together. Continue to whisk the mixture until it becomes smooth and glossy with all the chocolate melted. Set aside to cool (but use before it sets to a solid – if it does this, then reheat in the microwave on medium for 20 – 40 seconds, or heat very gently and stirring constantly on the stovetop).

Slice a gap in each cupcake, fill with a small amount of mascarpone mixture - containing 2 teaspoons of icing sugar; a small tub of mascarpone; and a tiny pinch of ground cloves (optional). Then drizzle chocolate ganache over the top of each cupcake in a zigzag (we did not use chocolate ganache, instead, we just filled each cupcake with the mascarpone mixture and sprinkled it with icing sugar.)

See our gorgeous Green Lace Cupcake Stand and our Bordeaux White Cupcake Stand. used in the feature photos.




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