I love to give edible gifts as they are made with love and very personal. This year I’ve baked brownies and cupcakes, they look so pretty in presentation boxes. I’ve tried lots of chocolate brownie recipes but I always come back to Hummingbird Bakery’s recipe as it really is the best. Brownies should be richly chocolatey with a slightly crispy top and a deliciously moist and chewy centre. The Hummingbird Bakery chocolate brownie recipe is here.
Here’s how I made my chocolatey Christmas cupcakes:-
100g Caster Sugar
100g Butter, softened
120g Self-Raising Flour
2 Tablespoons Cocoa Powder
1 Teaspoon Baking Powder
2 Teaspoons Vanilla Extract
2 Medium Eggs
2 Tablespoons Whole Milk
50g White Chocolate Chips
Put everything except the chocolate chips into a mixer and beat together for about one minute, ensuring all the ingredients are mixed well but don’t overbeat. Add the chocolate chips and then divide the mixture between 12 cupcake cases. Bake for 20 minutes at 160c.
While they are baking, prepare a syrup to brush onto the top of the cupcakes as soon as they come out of the oven. Melt 50g butter together with 50g caster sugar, 50g cocoa powder and 1 teaspoon vanilla extract. Bring to the boil for a minute or two so the mixture becomes sticky. Brush a little over the top of the freshly baked cupcakes while still hot. The rest of the mixture is then used for the cupcake topping.
Beat 100g butter together with 250g icing sugar. Add the leftover chocolate mixture and beat well for a few minutes (add more icing sugar if needed). This can now be piped onto the top of the cupcakes when they are cool. They can be decorated or just swirl the topping on and add a piece of chocolate or some chocolate shavings or sprinkles.
These are really quick to bake but make a welcome gift.
My favourite idea for a Christmas gift has come from another blog, A Wee Bit of Cake. Here you can find a recipe for delicious salted caramel and it looks gorgeous. I think this might just be my gift to myself 🙂