Like most mums, I received an assortment of gifts on Mother’s Day from my kids, a mix of handmade and bought from the infamous Mother’s Day Stall. I always find it interesting to see what the kids think I will like (bright red lipstick for example!).
But this year there was a stand out handmade gift, which was a recipe book made by my daughter’s class. I remember many weeks ago my daughter asking me to print out a particular recipe as she needed to take it to school. I didn’t actually ask why, but now I know! Her lovely teacher then took the time to type up all the recipes the children bought in, have the children write a personalised comment and draw a picture on their recipe, then bound them into a book as you can see below – simply gorgeous!
So to celebrate Mother’s Day and with dad and the big boys at their footy games, the younger kids and I chose a recipe from the cook book to bake and to have at our tea party. We chose the lovely Devil’s food cakes with chocolate frosting recipe . The mum Jane who unknowingly contributed to the cook book too, also contributed some great tips on organising and planning for families in my book – thanks Jane!
Easy Chocolate Cupcakes
Ingredients Cake Mix:
- 3/4 plain flour
- 1/2 cup brown sugar
- 2 tablespoons cocoa
- 2 eggs
- 2 tablespoons margarine (I used spreadable butter as that was all we had which worked fine)
- ½ teaspoon bicarb soda
- ½ cup sour cream (I used light as that was all we had which worked fine)
Ingredients Frosting:
- 125 gms plain chocolate
- 1/2 cup brown sugar
- 2 tablespoons caster sugar
- 150 mls cup sour cream (I used light as that was all we had which worked fine)
Method:
- Preheat oven to 180°C.
- We used large muffin trays, lined with patty pans and the recipe made 12.
- In a large bowl, add all margarine, sugar, eggs, flour, bicarb soda and cocoa powder.
- Use an electric mixer and mix for about 1-2 minutes or until mixture is just smooth.
- Using a metal spoon, fold in the sour cream.
- Spoon cake mixture into patty pans.
- Bake for approximately 15 minutes or until well risen and firm to touch.
- When you remove the cake from oven, let it cool in the pan for about five minutes or so.
- Turn the cup cakes out on to a cooling rack.
We didn’t ice our cupcakes, but the frosting sounds magnificent and this what you need to do if you want to ice them:
- Break the chocolate into pieces and place in heatproof bowl.
- Set the bowl over a saucepan of gently simmering water and heat until melted, stirring occasionally.
- Remove from the heat and allow to cool slightly, then whisk in the sugar and sour cream until combined.
- Spread the frosting over the tops of the cup cakes and leave to set in the fridge before serving.
- ¾ plain flour
- ½ cup brown sugar
- 2 tablespoons cocoa
- 2 eggs
- 2 tablespoons margarine (I used spreadable butter as that was all we had which worked fine)
- ½ teaspoon bicarb soda
- ½ cup sour cream (I used light as that was all we had which worked fine)
- 125 gms plain chocolate
- ½ cup brown sugar
- 2 tablespoons caster sugar
- 150 mls cup sour cream (I used light as that was all we had which worked fine)
- Preheat oven to 180°C.
- We used large muffin trays, lined with patty pans and the recipe made 12.
- In a large bowl, add all margarine, sugar, eggs, flour, bicarb soda and cocoa powder.
- Use an electric mixer and mix for about 1-2 minutes or until mixture is just smooth.
- Using a metal spoon, fold in the sour cream.
- Spoon cake mixture into patty pans.
- Bake for approximately 15 minutes or until well risen and firm to touch.
- When you remove the cake from oven, let it cool in the pan for about five minutes or so.
- Turn the cup cakes out on to a cooling rack.
- Break the chocolate into pieces and place in heatproof bowl.
- Set the bowl over a saucepan of gently simmering water and heat until melted, stirring occasionally.
- Remove from the heat and allow to cool slightly, then whisk in the sugar and sour cream until combined.
- Spread the frosting over the tops of the cup cakes and leave to set in the fridge before serving.
Our Family Menu Plan For This Week.
Baking: Chocolate Cupcakes
Monday: Slow Cooker Satay
Tuesday: Slow Cooker Tomato Soup
Wednesday: Left Overs
Thursday: Lasagne
Friday: Tuna Rice
Saturday: Sausages and Steamed Vegetables
Sunday: Slow Cooker Roast Beef