Royal Chefs share a chocolate birthday cake recipe

Happy birthday to Her Majesty! To celebrate The Queen's birthday we are sharing a chocolate cupcake recipe from The Royal Pastry Chefs. 

If you or a loved one are celebrating a special occasion during isolation why not treat yourself to some Royal Bakes? Remember to share your creations with us by tagging us on social media and using the #royalbakes .

Ingredients 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 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)

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 

Eat and enjoy!