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Karen Walker's favourite lockdown recipe

We’re asking local fashion designers to share their favourite lockdown recipe, whether it’s some tasty home baking or the never-ending question of what to make for lunch - so you can find some cooking inspiration.

Today, Karen Walker shares a recipe for the divine chocolate and sage cakes she’s making while at home in Auckland’s Ponsonby.

“What I love about this recipe is that whilst it looks like a cupcake it’s not all juvenile or cupcake-y,” she says. “The density of the cake; intensity of the chocolate and the addition of the sage make it an extremely grown-up affair.”

Chocolate and sage cakes by The Caker

Ingredients

Makes 15 cupcakes

150g butter
150g 70 per cent dark chocolate buttons
150g soft brown sugar
3 organic eggs
100g ground almonds
100g Dutch process cocoa powder
Pinch sea salt
2 tsp baking powder
½ cup whole milk
10 fresh sage leaves, finely chopped

Topping
200ml creme fraiche
15 fresh sage leaves

Method

• Preheat the oven to 180C fan bake. Place 12 cupcake papers in the holes of a cupcake tray.

• Gently melt the chocolate and butter together in a small pot. Set aside to cool slightly.

• Pour the cool chocolate butter mixture into the bowl of an electric mixer, and combine with the brown sugar. Beat in the eggs, one at a time. Fold in the ground almonds, cocoa powder, salt and baking powder. Mix until just combined. Continue to add the milk. Stop your mixer when all the ingredients are combined, do not over mix. Finally, fold through the finely chopped sage leaves by hand.

• Divide the batter between the 12 cupcake holes.

• Bake for approximately 25 minutes or until springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before placing them on a cooling rack.

• Meanwhile, spoon the creme fraiche into a piping bag (or a plastic snaplock bag and cut the tip/corner off). When the cupcakes are completely cool, pipe a little dollop of creme fraiche onto each one. Finish by placing a sage leaf on top. Serve at room temperature.

• Refrigerate in an airtight container for up to three days.

No items found.

We’re asking local fashion designers to share their favourite lockdown recipe, whether it’s some tasty home baking or the never-ending question of what to make for lunch - so you can find some cooking inspiration.

Today, Karen Walker shares a recipe for the divine chocolate and sage cakes she’s making while at home in Auckland’s Ponsonby.

“What I love about this recipe is that whilst it looks like a cupcake it’s not all juvenile or cupcake-y,” she says. “The density of the cake; intensity of the chocolate and the addition of the sage make it an extremely grown-up affair.”

Chocolate and sage cakes by The Caker

Ingredients

Makes 15 cupcakes

150g butter
150g 70 per cent dark chocolate buttons
150g soft brown sugar
3 organic eggs
100g ground almonds
100g Dutch process cocoa powder
Pinch sea salt
2 tsp baking powder
½ cup whole milk
10 fresh sage leaves, finely chopped

Topping
200ml creme fraiche
15 fresh sage leaves

Method

• Preheat the oven to 180C fan bake. Place 12 cupcake papers in the holes of a cupcake tray.

• Gently melt the chocolate and butter together in a small pot. Set aside to cool slightly.

• Pour the cool chocolate butter mixture into the bowl of an electric mixer, and combine with the brown sugar. Beat in the eggs, one at a time. Fold in the ground almonds, cocoa powder, salt and baking powder. Mix until just combined. Continue to add the milk. Stop your mixer when all the ingredients are combined, do not over mix. Finally, fold through the finely chopped sage leaves by hand.

• Divide the batter between the 12 cupcake holes.

• Bake for approximately 25 minutes or until springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before placing them on a cooling rack.

• Meanwhile, spoon the creme fraiche into a piping bag (or a plastic snaplock bag and cut the tip/corner off). When the cupcakes are completely cool, pipe a little dollop of creme fraiche onto each one. Finish by placing a sage leaf on top. Serve at room temperature.

• Refrigerate in an airtight container for up to three days.

Creativity, evocative visual storytelling and good journalism come at a price. Support our work and join the Ensemble membership program
No items found.

Karen Walker's favourite lockdown recipe

We’re asking local fashion designers to share their favourite lockdown recipe, whether it’s some tasty home baking or the never-ending question of what to make for lunch - so you can find some cooking inspiration.

Today, Karen Walker shares a recipe for the divine chocolate and sage cakes she’s making while at home in Auckland’s Ponsonby.

“What I love about this recipe is that whilst it looks like a cupcake it’s not all juvenile or cupcake-y,” she says. “The density of the cake; intensity of the chocolate and the addition of the sage make it an extremely grown-up affair.”

Chocolate and sage cakes by The Caker

Ingredients

Makes 15 cupcakes

150g butter
150g 70 per cent dark chocolate buttons
150g soft brown sugar
3 organic eggs
100g ground almonds
100g Dutch process cocoa powder
Pinch sea salt
2 tsp baking powder
½ cup whole milk
10 fresh sage leaves, finely chopped

Topping
200ml creme fraiche
15 fresh sage leaves

Method

• Preheat the oven to 180C fan bake. Place 12 cupcake papers in the holes of a cupcake tray.

• Gently melt the chocolate and butter together in a small pot. Set aside to cool slightly.

• Pour the cool chocolate butter mixture into the bowl of an electric mixer, and combine with the brown sugar. Beat in the eggs, one at a time. Fold in the ground almonds, cocoa powder, salt and baking powder. Mix until just combined. Continue to add the milk. Stop your mixer when all the ingredients are combined, do not over mix. Finally, fold through the finely chopped sage leaves by hand.

• Divide the batter between the 12 cupcake holes.

• Bake for approximately 25 minutes or until springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before placing them on a cooling rack.

• Meanwhile, spoon the creme fraiche into a piping bag (or a plastic snaplock bag and cut the tip/corner off). When the cupcakes are completely cool, pipe a little dollop of creme fraiche onto each one. Finish by placing a sage leaf on top. Serve at room temperature.

• Refrigerate in an airtight container for up to three days.

Creativity, evocative visual storytelling and good journalism come at a price. Support our work and join the Ensemble membership program
No items found.

Karen Walker's favourite lockdown recipe

We’re asking local fashion designers to share their favourite lockdown recipe, whether it’s some tasty home baking or the never-ending question of what to make for lunch - so you can find some cooking inspiration.

Today, Karen Walker shares a recipe for the divine chocolate and sage cakes she’s making while at home in Auckland’s Ponsonby.

“What I love about this recipe is that whilst it looks like a cupcake it’s not all juvenile or cupcake-y,” she says. “The density of the cake; intensity of the chocolate and the addition of the sage make it an extremely grown-up affair.”

Chocolate and sage cakes by The Caker

Ingredients

Makes 15 cupcakes

150g butter
150g 70 per cent dark chocolate buttons
150g soft brown sugar
3 organic eggs
100g ground almonds
100g Dutch process cocoa powder
Pinch sea salt
2 tsp baking powder
½ cup whole milk
10 fresh sage leaves, finely chopped

Topping
200ml creme fraiche
15 fresh sage leaves

Method

• Preheat the oven to 180C fan bake. Place 12 cupcake papers in the holes of a cupcake tray.

• Gently melt the chocolate and butter together in a small pot. Set aside to cool slightly.

• Pour the cool chocolate butter mixture into the bowl of an electric mixer, and combine with the brown sugar. Beat in the eggs, one at a time. Fold in the ground almonds, cocoa powder, salt and baking powder. Mix until just combined. Continue to add the milk. Stop your mixer when all the ingredients are combined, do not over mix. Finally, fold through the finely chopped sage leaves by hand.

• Divide the batter between the 12 cupcake holes.

• Bake for approximately 25 minutes or until springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before placing them on a cooling rack.

• Meanwhile, spoon the creme fraiche into a piping bag (or a plastic snaplock bag and cut the tip/corner off). When the cupcakes are completely cool, pipe a little dollop of creme fraiche onto each one. Finish by placing a sage leaf on top. Serve at room temperature.

• Refrigerate in an airtight container for up to three days.

Creativity, evocative visual storytelling and good journalism come at a price. Support our work and join the Ensemble membership program
No items found.

We’re asking local fashion designers to share their favourite lockdown recipe, whether it’s some tasty home baking or the never-ending question of what to make for lunch - so you can find some cooking inspiration.

Today, Karen Walker shares a recipe for the divine chocolate and sage cakes she’s making while at home in Auckland’s Ponsonby.

“What I love about this recipe is that whilst it looks like a cupcake it’s not all juvenile or cupcake-y,” she says. “The density of the cake; intensity of the chocolate and the addition of the sage make it an extremely grown-up affair.”

Chocolate and sage cakes by The Caker

Ingredients

Makes 15 cupcakes

150g butter
150g 70 per cent dark chocolate buttons
150g soft brown sugar
3 organic eggs
100g ground almonds
100g Dutch process cocoa powder
Pinch sea salt
2 tsp baking powder
½ cup whole milk
10 fresh sage leaves, finely chopped

Topping
200ml creme fraiche
15 fresh sage leaves

Method

• Preheat the oven to 180C fan bake. Place 12 cupcake papers in the holes of a cupcake tray.

• Gently melt the chocolate and butter together in a small pot. Set aside to cool slightly.

• Pour the cool chocolate butter mixture into the bowl of an electric mixer, and combine with the brown sugar. Beat in the eggs, one at a time. Fold in the ground almonds, cocoa powder, salt and baking powder. Mix until just combined. Continue to add the milk. Stop your mixer when all the ingredients are combined, do not over mix. Finally, fold through the finely chopped sage leaves by hand.

• Divide the batter between the 12 cupcake holes.

• Bake for approximately 25 minutes or until springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before placing them on a cooling rack.

• Meanwhile, spoon the creme fraiche into a piping bag (or a plastic snaplock bag and cut the tip/corner off). When the cupcakes are completely cool, pipe a little dollop of creme fraiche onto each one. Finish by placing a sage leaf on top. Serve at room temperature.

• Refrigerate in an airtight container for up to three days.

Creativity, evocative visual storytelling and good journalism come at a price. Support our work and join the Ensemble membership program
No items found.

Karen Walker's favourite lockdown recipe

We’re asking local fashion designers to share their favourite lockdown recipe, whether it’s some tasty home baking or the never-ending question of what to make for lunch - so you can find some cooking inspiration.

Today, Karen Walker shares a recipe for the divine chocolate and sage cakes she’s making while at home in Auckland’s Ponsonby.

“What I love about this recipe is that whilst it looks like a cupcake it’s not all juvenile or cupcake-y,” she says. “The density of the cake; intensity of the chocolate and the addition of the sage make it an extremely grown-up affair.”

Chocolate and sage cakes by The Caker

Ingredients

Makes 15 cupcakes

150g butter
150g 70 per cent dark chocolate buttons
150g soft brown sugar
3 organic eggs
100g ground almonds
100g Dutch process cocoa powder
Pinch sea salt
2 tsp baking powder
½ cup whole milk
10 fresh sage leaves, finely chopped

Topping
200ml creme fraiche
15 fresh sage leaves

Method

• Preheat the oven to 180C fan bake. Place 12 cupcake papers in the holes of a cupcake tray.

• Gently melt the chocolate and butter together in a small pot. Set aside to cool slightly.

• Pour the cool chocolate butter mixture into the bowl of an electric mixer, and combine with the brown sugar. Beat in the eggs, one at a time. Fold in the ground almonds, cocoa powder, salt and baking powder. Mix until just combined. Continue to add the milk. Stop your mixer when all the ingredients are combined, do not over mix. Finally, fold through the finely chopped sage leaves by hand.

• Divide the batter between the 12 cupcake holes.

• Bake for approximately 25 minutes or until springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before placing them on a cooling rack.

• Meanwhile, spoon the creme fraiche into a piping bag (or a plastic snaplock bag and cut the tip/corner off). When the cupcakes are completely cool, pipe a little dollop of creme fraiche onto each one. Finish by placing a sage leaf on top. Serve at room temperature.

• Refrigerate in an airtight container for up to three days.

Creativity, evocative visual storytelling and good journalism come at a price. Support our work and join the Ensemble membership program
No items found.