Sweet thing: Cupcakes by Charley review and chocolate orange cupcake recipe

Cupcakes by Charley 

Price:£2.35 per cupcake

Variety: There were a lot of different flavours to choose from, which was good to see. We tried the chocolate orange, sticky toffee pudding, blueberry cheesecake and carrot cupcakes. The server also knew which cakes had nuts in, which was helpful.

Atmosphere: The whole shop was very pretty, although had a slightly odd atmosphere, as nobody was sitting at the tables. However, when we sat down (on some very cute pink chairs!), someone instantly came over to bring us forks.

 Appearance: All the cupcakes looked gorgeous, and they were presented in little plastic containers, which would be perfect for taking your cake away.

 Taste: In general the texture of the cupcakes was very good, although the carrot cake could have done with a bit more spice, and the chocolate orange sponge with a bit more flavour. The icing was delicious on all the cakes, and really brought the flavours together.

The age old ‘amount of icing’ debate raged once more, but we all agreed that the toffee cupcake had too much icing even for the most hardened enthusiast!

 Overall: We gave it an 8.5, and would definitely go back again. Especially for the beautiful Halloween cupcakes we saw in the window…!

 

Ellie’s Chocolate orange cupcakes

I was determined to create a cupcake which had (if possible) more flavour, less icing, and a more student friendly price tag. Overall each of my cupcakes costs 60p to make compared to the rather pricey £2.35 for Charley’s cupcakes.

For the cupcakes:

35g butter, softened, 125g plain flour, 1tsp baking powder, 25g cocoa powder, 100g caster sugar, 50g brown sugar, 1 egg, grated zest of half an orange (you will use the other half for the frosting), 120ml milk

For the frosting: 120g butter, softened, 160g icing sugar, 20g cocoa powder, 25ml milk, chocolate buttons to decorate, cupcake tin, 9 cupcake cases

Pre-heat your oven to 180°C

  Sieve the flour, baking powder and cocoa into a bowl and add the butter. Rub together until it is the texture of fine breadcrumbs. Stir in the sugars and orange zest, then beat together the milk and egg in a jug. Pour the milk mixture into the bowl and beat well until you have a smooth mixture. Divide the mixture between the cases and cook for 25-30 minutes, until the cupcakes spring back when you touch them. Meanwhile, make the icing: put the butter, cocoa powder and icing sugar in a bowl with the milk and remaining orange zest and beat until fluffy and smooth.  When the cakes are cooked, let them cool on a wire rack. Spread over the frosting, using a palette knife or a spoon.