Instead, I came across this incredibly cute cactus cupcake and I couldn't wait to give it a go. How cute does it look?!
However, I obviously under estimated just how skilled you need to be, even though the tutorial made it look dead easy. This is what I ended up with:
Sometimes, you just have way more fun when things go wrong hahaha.
So laughing aside, I had all this icing and cupcakes waiting to be decorated, but there was no way I was going to attempt cute cactus no.2.
Luckily, the piping tips from the Tala range at Debenhams were so versatile that I ended up these piped cupcakes after a bit of playing around. I'm not great at piping at all, so it was just about having some fun free-styling it. Not bad I say, what do you guys think?
Adapted from the original recipe by BBC Good Food.
100g plain flour
20g cocoa powder (Cadbury bourneville is great)
120g caster sugar
1 1/2 tsp baking powder
A pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1/4 tsp vanilla extract
1. Preheat the oven to 170C
2. Put the flour, cocoa powder, sugar, baking powder and salt in a large mixing bowl and mix well. Add in the butter and mix until it resembles a fine sand and everything is combined
3. Whisk the milk, egg and vanilla extract together in a jug then slowly pour about half into the flour mixture. Mix with a wooden spoon or spatula until combined, and then pour in the remaining half of wet mixture. Do not overmix
4. Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 15-17 minutes. An inserted skewer into the center of the cupcake should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely
5. When the cupcakes are cooled, pipe icing on top
200g icing sugar
50g matcha powder
30g cocoa powder
1. Beat 100g of icing sugar with 100g of butter for 5 minutes using an electric whisk. Add in the matcha powder and beat for another 5 minutes. Transfer to a piping bag, this will be your matcha icing
2. Beat 100g of icing sugar with 100g of butter for 5 minutes using an electric whisk. Add in the cocoa powder and beat for another 5 minutes. Transfer to a piping bag, this will be your chocolate icing
*I was gifted with a range of Tala baking equipment from Debenhams