Makes 6
This was one of the first recipes I ever posted and since then it’s had an extreme makeover with new pics and a shiny, new Thermomix conversion.
These days I’m a wannabe minimalist but there’s a few areas of my life that I just can’t minimise, and all of them happen to be in the kitchen. My pantry is more survivalist than minimalist and my freezer is pretty much the same. Open the freezer door at your peril, because you’ll likely be buried under a tsunami of frozen food. It’s like the frozen food version of Russian Roulette.
Never was my freezer fuller than when I had my radioactive iodine treatment. Although I went into isolation for a few days, I was still radioactive when I left hospital and couldn’t prepare food for others in case I nuked it, so forewarned and forearmed, I filled the freezer with delicious dinners and a plethora of baked goods, these cakes included.
As it happens, I measured a healthy 6.5 on the Geiger counter when I left hospital. I didn’t glow in the dark or anything exciting like that but I did come home and celebrate my freedom with cake… One that I had prepared earlier.
You’ll need a Texas muffin tin for this recipe, which has larger holes than a regular patty tin, although if you haven’t got one, a regular cupcake tin will do, you’ll just get more baked for your buck and you may have to reduce the cooking time slightly. Anything goes with the icing, when I grow up, I’m determined to learn how to decorate cup cakes!
Is your freezer full too? When it comes to icing – are you a piper or a spreader?!
Ingredients
2/3 cup (150g) brown sugar
¼ cup (25g) cocoa
½ cup (75g) self-raising flour
½ cup (75g) plain flour
125g butter, melted
1 egg
1/3 cup (80ml) milk
1/3 cup (25g) desiccated coconut
CHOCOLATE BUTTER CREAM
60g butter, softened
¾ cup (120g) icing sugar
2 tablespoons cocoa powder, sifted
1 tablespoon milk
How to – Traditional
- Preheat oven to 170 C/150C fan-forced. Line a 6-hole Texas (3/4 cup / 180 ml) muffin pan with paper cases.
- Sift sugar, cocoa and flours in medium bowl, stir in coconut, butter and combined egg and milk.
- Use an ice cream scoop to divide mixture among paper cases and bake about 25-30 minutes.
- Allow to stand for 5 minutes before turning out onto wire rack to cool
- Make chocolate butter cream, spread or pipe over cold cakes.
CHOCOLATE BUTTER CREAM
Beat ingredients in small bowl with electric mixer until light and fluffy.
How to – Thermomix
- Preheat oven to 170 C/150C fan-forced. Line a 6-hole Texas (3/4 cup / 180 ml) muffin pan with paper cases.
- Place sugar, cocoa and flours in TM bowl and mix for 5 seconds on speed 6. Set aside.
- Place butter in TM bowl and melt for 3 minutes at 60 degrees on speed 2. Allow to cool slightly.
- Add milk and egg and mix for 5 seconds on speed 4.
- Add dry ingredients and mix for 5 seconds on speed 4. Scrape down sides and base of bowl.
- Add coconut and mix for 10 seconds on reverse speed 4.
- Use an ice cream scoop to divide mixture among paper cases and bake about 25-30 minutes.
- Allow to stand for 5 minutes before turning out onto wire rack to cool
- Make chocolate butter cream, spread or pipe over cold cakes.
CHOCOLATE BUTTER CREAM
Place butter, sugar and cocoa in TM bowl and mix for 2 minutes on reverse speed 2. After 15 seconds add the milk. Scrape down sides and base of bowl where necessary.
Other info
Prep and Cooking time: 55 minutes
TIP! Uniced cakes can be frozen for up to 3 months. Thaw for 2 to 3 hours at room temperature.
