The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. Can you make the cupcakes with plain/all purpose flour?

You’ll need things like weighing scales, measuring jug and measuring spoons, a couple of mixing bowls, and a microwave-safe bowl to heat up the cream for the ganache. As usual I used my all time favourite baking cups from Iced Jems. The good thing about them is that they’re so easy to use, and she sells so many of them there is always ones to suit your theme! I used the brown polka dot baking cups as the brown colour fit the chocolate theme! Chocolate Other than these points to keep in mind this cake is ok to be enjoyed during pregnancy, make sure all the ingredients are in good condition and the cake is made safely and hygienically. Watch the video. Familiarize yourself with the process by watching the video multiple times and thinking the process through in your head. Analyze what you see, how I apply the glaze, what the consistency of the glaze is, etc.Note: I chose a white cake for this recipe because it's a very light batter and perfect for coloring but you can use your favorite vanilla cake as well. That said, if you want to try and make this with vegan alternatives you can, I haven’t tested this recipe with vegan ingredients yet but would suggest the following alternatives: These happen to be the most perfect blondies I've ever made. I think I'm just getting better at the technique with lots of experimenting and practice.

What's not to love about smooth Galaxy chocolate with an oozing caramel centre? Put that deliciousness into the centre of a blondie and you have baked goods on a whole new level. I’ve only ever made this chocolate cake as a large cake to cut into slices, in theory, you could use this recipe to make cupcakes instead. At this point, I very carefully folded in the flour by hand. When adding flour to cake, blondie or brownie batter I always stop mixing when I can no longer see white streaks of flour. This stops the texture from becoming heavy and dense.For the decoration I use a couple of chunks of galaxy chocolate, a galaxy counter, and my favourite bronze crunch sprinkles. I was going to do a drizzle of galaxy chocolate… but I might have eaten the spare required for that job. My bad. Eggs can be replaced with one of the following options (each = 1 egg, so multiply as needed for any given recipe):