Prep time:

Cooking time: 25 minutes

Total time:

Serves: 12

3 Eggs

225g Caster Sugar

1tsp Vanilla Essence

50g Unsalted Butter, melted

100ml Sour Cream

2tbsp Cold Coffee

210g Plain Flour

2tsp Baking Powder

4tbsp Cocoa

Pinch of Salt

100g Dark Chocolate, melted

Lucinda Hamilton provides a recipe for Chocolate Cupcakes

  1. Preheat oven to 175°C.
  2. Beat the eggs, sugar and vanilla essence together until pale and fluffy.
  3. Add the melted butter, sour cream and coffee to the egg mixture.
  4. Mix together the flour, baking powder, cocoa and salt and carefully fold into the batter. Add the melted chocolate and mix until all incorporated.
  5. Spoon mixture into the cupcake cases in the muffin baking tray and bake for about 15-20 minutes until cooked through. Leave to cool before icing.

  • words:
  • pictures: David Merewether

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...

Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...