My dad has never really been that bothered with celebrating his birthday, so Father’s Day tends to be even less of a big thing. That being said, I still feel that it is important to make some sort of effort, even if it’s a simple phone call to tell him how much he is appreciated. This year I decided that, since baking has pretty much taken over my life, the perfect Father’s Day gesture would be to bake a batch of scrumptious cupcakes. I even ended up unintentionally matching them to his company colours. #genius.
So – here they are. My double chocolate, vanilla frosted #fathersday cupcakes. While I LOVE my KitchenAid mixer, I recommend preparing the cupcake batter by hand as there is no vigorous beating involved. This recipe makes 12-16 cupcakes, depending on the size of the cases you use.
(for the cupcakes)
200g unsalted butter
200g dark chocolate
100g milk chocolate
170g soft light brown sugar
250g full-fat milk
2tsp vanilla essence
2 large eggs
275g plain flour
1tsp baking powder (heaped)
(for the frosting)
160g unsalted butter
550g icing sugar (sifted)
50ml full-fat milk
1/ Begin by breaking up the dark and milk chocolate into small pieces in a small saucepan and add the butter. Melt over a low heat, stirring regularly to avoid burning. As soon as the mixture is fully melted, take off the heat and transfer to a large mixing bowl. Let the mixture cool for a few minutes.
2/ Whisk the brown sugar into the mixture, followed by the milk, vanilla essence and eggs, whisking between each addition to ensure all ingredients are fully combined.
3/ Sieve the flour and baking powder into the mixture and fold with a large spoon until combined.
4/ Spoon the mixture in to cases, filling approximately two thirds of each case.
5/ Bake in a 170C oven until a toothpick inserted into the centre comes out clean. (Mine take 15-20 minutes, but this will vary from oven to oven so just make sure you keep an eye on them).
6/ Remove cakes from tray and place on a cooling rack. Allow them to cool completely before frosting.
7/ To make the frosting, mix together the butter and icing sugar until fully combined. Unless you have guns of steel, I suggest using a standing mixer with the paddle attachment or an electric hand-whisk for this part.
8/ Mix in the milk and vanilla essence, and continue to mix on a high speed setting for a further 5 minutes until the frosting is light and fluffy.
9/ Pipe or spread frosting onto each cupcake, and sprinkle with silver balls to jazz them up.
My dad really loved these – he took them into work and shared with his work chums. To mix it up, feel free to use 300g of white chocolate instead of the milk/dark chocolate. Just as delicious! Happy baking y’all!