We kicked off the new year by celebrating my brothers’ engagement. An occasion the family have been looking forward to for a while now – and it didn’t disappoint. My grandmother was so happy, she grabbed his fiance in such a fierce hug you could have easily mistaken it for a wrestling move. Conversation filled the room, and the jubilant atmosphere was paired with good food and the forming of new friendships, only briefly interrupted by the introduction of their cat (we’re not cat people, and the kids screamed.)
Their wedding day has been set for the same date Conor and I had gotten married. So the first anniversary of our first wedding will be spent celebrating someone else’s. That boy is always stealing my thunder – it’s lucky we decided to get married twice.
There was a lot of cake at the party – two bearing embarassing photos of the bride and groom – and a giant cream cake with their names, as well as mini cakes, and a cheesecake. Still, that didn’t deter me from baking a cake for the occasion myself. The morning before the party I set about baking vanilla fudge cupcakes with chocolate buttercream frosting – the first cupcakes I’ve made in over a year. In fact, the last time there was a cupcake recipe on this blog was 21st November 2015. Thank god for friends who ignore what the groom might like, and gift you a free-standing mixer for your wedding.
- 145g self raising flour
- 170g sugar
- 1 tsp baking powder
- A pinch of salt
- 60g unsalted butter
- 145ml milk
- 1 egg
- 1 tsp vanilla essence
- 100g fudge, roughly chopped to small pieces
- For the chocolate buttercream:
- 500g icing sugar
- 40g cocoa powder
- 170g unsalted butter
- 60ml milk
- Optional: glitter and gold sprinkles
- Preheat oven to 170C/325F/Gas mark 3.
- Sift together all your dry ingredients - the flour, sugar, baking powder, salt and butter. Mix well and rub in the butter until you get a breadcrumb-y consistency.
- In a separate bowl, whisk together the egg, milk and vanilla essence.
- Gradually add the wet mixture to the dry mixture, mixing well and making sure everything has combined. Fold in the fudge pieces.
- Fill ⅔rds of the cases by scooping a couple of tablespoons of the mixture into each one and place in the oven for 20-25 minutes. Once baked, remove from the baking tin immediately and allow to completely cool on a cooling rack.
- To make the frosting - beat together the icing sugar, cocoa powder and butter. The longer you mix, the fluffier it will be. Slowly add the milk until you get the a smooth consistency. Continue mixing on a high speed for approx. 5minutes. Place the frosting inside a piping bag and decorate.
- Optional: finish with gold glitter and sprinkles.