Chocolate Cupcakes & Chocolate Peanut Butter Icing & Bacon Wafers

So this is very much a US style cupcake. It’s rich with chocolate, peanut butter, oh, and bacon.

Prep

  1. Pre-heat the oven to 180C/gas 4. Put 12 large muffin cases into the holes of a muffin tin.
  2. Sift the flour, baking powder and cocoa into a large bowl.
  3. Cut the cold butter into very small bits. Drop it into the bowl. Rub everything together very lightly using your fingertips until the mix is incorporated and it looks like fine dry sand.
  4. Add the sugar.
  5. Beat the eggs, vanilla salt, extract and milk together. Pour it into the dry mix. Stir together very lightly using a fork until just mixed. Don’t beat it or over-mix.
  6. Spoon/divide the mix between the cases. They should be about ¾ full.

Cook

  1. Bake for 15-20 minutes or until the cakes are risen and springy to the touch. If you’re not sure they’re done, push a cocktail stick/skewer or even a strand of uncooked spaghetti into the centre. If it comes out dry, they’re done. Remove the tin and cakes. Sit them on a rack to cool.

Ice & Decorate

  1. Sift the icing sugar and cocoa together into a bowl.
  2. Drop butter and peanut butter into a second bowl. Beat to soften with a wooden spoon.
  3. Add the icing sugar/cocoa mix gradually, beating well as you go and adding the milk or warm water
  4. water as you need to get a lovely creamy icing which will pipe or spread easily.
  5. Add the vanilla extract.Spoon into an icing bag fitted with a star nozzle (mine was 1 cm wide). Pipe wide swirls to cover each cake or pile and shape it. Top with a heart sweetie or two.
  6. If using bacon, grill the rashers 2 minutes per side or until crisp. Sit on kitchen paper to drain. Break into ‘wafer’ lengths. Stick them into your icing just before serving.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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