Recipes

Recipe: Galaxy Buttercream Cupcakes

I loooved baking when I was younger, but unfortunately I stopped bothering when I moved out to uni. It was so much easier when I already had all the necessary equipment owned by my mum!

We had a bake sale for our cheerleading team last week however, and that forced me to make an effort by purchasing everything and attempting to bake once more. Of course, not baking for three years meant that I had no idea what I would be capable of making! I decided I wanted to create something simple and chocolate-y, but with a twist. Finally, I settled on baking chocolate cupcakes with a Galaxy chocolate buttercream icing – Galaxy is my ultimate faaave!

Seeing as the recipe is basically your standard chocolate cupcakes until the Galaxy twist, it’s pretty straightforward to follow! I like to make muffin-sized cupcakes, so that’s the size of cases I used. This makes around 16-18 cakes in total (I can be a bit too generous with my sharing into cases sometimes haha).

 

Ingredients

For the cake mix

8oz self-raising flour

8oz caster sugar

8oz margarine/butter

4 eggs

4 tablespoons milk

Cocoa powder

 

For the buttercream icing

6oz icing sugar

12oz butter

Cocoa powder

Galaxy chocolate (about 2 of the 114G packs)

 

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Method

For the cakes

Preheat your oven to around 180C, and fill your tins with the muffin cases.

Cream the margarine and caster sugar together in a bowl.

Add and beat the eggs one at a time, and then fold in the self-raising flour.

Mix in the milk, and then add in the cocoa powder. I tend to do just do this to taste, but I put in around 2 1/2 tablespoons.

Spoon the mix into the cases and bake for around 20 minutes – double-check that they are done by sticking a fork or skewer into one of the cakes and ensuring that it comes out clean.

Remember to leave the cakes to cool down before icing!

 

For the icing

Add the butter and icing sugar together in a bowl, mixing them together until smooth and creamy (Make this step easier by ensuring the butter is softened beforehand, and reduce the risk of icing sugar lumps by sifting it in gradually!).

Add the cocoa powder (again, I tend to do this to taste! Personally I use around one tablespoon for this step and then assess after the next one).

Melt your Galaxy chocolate, and then stir it into your mix – start off with around half of one of the 114G blocks, and then go from there.

Theeen you ice! Assuming you have enough left over from your two blocks, use the remaining chocolate to decorate your cakes. I just resorted to popping them into the icing, but another suggestion could be grating and sprinkling them on top!

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