I am rather controversially baking American Flag cupcakes on the day that England plays America in the World Cup!
I am about to leave to head to Harpenden for my Miss USA murder mystery party and I just hope that I don't run into any England fans on the way with my American flag painted nails and patriotic cupcakes in tow...come back in a few days to see more pics and a full write up, but if you don't ever see the end of this post you'll know what happened to me!
I baked them using my absolute favourite Martha Stewart Brownie Cupcake recipe paired with vanilla bean frosting - it's the perfect combo every time!
Brownie Cupcakes a la Martha Stewart:
Makes 12
225g milk chocolate
1/2 cup unsalted butter (at room temperature)
1 cup caster sugar
3/4 teaspoon salt
3 large eggs
1/2 cup plain flour
1/4 cup sifted cocoa powder
Preheat oven to 180 degrees. Place chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir occasionally until just melted, about 4-5 mins.
Remove bowl from heat. Whisk in sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
Fill cupcake cases until 3/4 full. Bake, rotating tin halfway through, until a cake tester inserted halfway in centres, comes out with only a few moist crumbs attached, about 25-30 minutes.
Vanilla Bean Frosting:
2 cups icing sugar
1 cup unsalted butter (at room temperature)
2 teaspoons vanilla bean paste
Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more icing sugar to make it stiffer.
Check out the other cupcakes this week at
