In my last post I mentioned that I had recently received some cupcake cases and Easter picks in a gift, from the Baking Mad website. Yesterday I decided it was time to press them into use:
Her recipe is for Karen’s Little Chocolate and Violet Fancies which end up looking like the above, quite exquisite. This is her recipe:
Mine weren’t quite up to Karen’s high standard, and as I wanted to use my new cake cases and Easter picks, they ended up looking like this:
I didn’t have any violets or violet sugar, and I fancied using Earl Grey tea, so I tweaked the recipe and ended up with Earl Grey Chocolate Buns.
From my youth I remember that my mum always called this sort of individual cake a ‘bun’, as opposed to a ‘fairy cake’ or a ‘cupcake’ (I don’t think that word was known in Scotland until fairly recently) or indeed a ‘muffin’ (which, to Brits, is something quite different from the large cakey delight known across the pond).
A few days ago, before I had decided to borrow Karen’s recipe, I was thinking about what sort of cakes to put into my new cake cases and liked the idea of making them chocolate flavoured, but with a little surprise inside.
When I saw these creme filled chocolate eggs in my local supermarket, I thought they’d do for the surprise:
It seemed a pity to remove the pretty foil wrappings, but I don’t think they’d have improved the taste of the cakes:
After putting cake mix into a batch of cake cases I squidged an egg into each one:
Then I stuck another blob of cake mix on top of each egg:
I put too much cake mix in each cake case and so the buns overflowed a bit:
To my mind there’s nothing wrong with a cake that’s a bit on the large side, so I acceped their burgeoning girths, slapped on the icing and threw on a scattering of decorations while whistling a merry tune:
Once the icing was on I planted plant Easter flags and declared the cakes ready for consumption:
I was interested to see how the creme filled eggs inside might have been affected by baking, and was pleased to find that they had remained intact:
The creme was still very much as it had been in its pre-baked condition, and the thin chocolate outer layer had begun to melt nicely:
I made a total of 16 cakes using the recipe above. Most of them have gone into the freezer, where I hope they will survive all right with their ganache icing, but if they come out looking a bit the worse for wear I could perhaps bung them into an ovenproof dish and make them into a hot chocolate pudding.