Ingredients
50g Cocoa Powder
200ml Hot Water 125g Soft Unsalted Butter
150g Castor Sugar
50g Packed Brown Sugar
1 tsp Vanilla Extract/Essence
2 large Eggs
200g Self-Raising Flour
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
For the Butter Cream
120g soft Butter
200g sifted Icing Sugar
1 tsp Vanilla Extract/Essence
2 tsp Milk
For dipping Chocolate
200g Milk Chocolate
Preheat the oven to 180 degrees Celsius. Line a muffin tin with cupcake cases.
In a small bowl, add the hot water to the cocoa and stir until dissolved and clump free. Set aside to cool.
In a larger bowl, sift the flour, baking powder, salt and baking soda together. Set it aside.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the vanilla extract/essence. Add one egg at a time and beat well after each addition.
Add the flour mix and then the dissolved cocoa powder. Blend it well.
Spoon the mixture into the cupcake cases and bake for 15 minutes or until baked. Test by inserting a toothpick in one cupcake. If it comes out clean. it is ready.
Place the cupcakes on a rack to cool.
Prepare the buttercream. In a large bowl, beat the butter well. Gradually add the sugar until the mixture is smooth and creamy. Add the vanilla extract/essence and milk. Beat well.
Spoon the buttercream into an icing bag and pipe onto the cupcakes. Leave the cupcakes to set for around 15 minutes.
Melt the milk chocolate in a double boiler and carefully dip each cupcake in it. Set them aside to cool.
They are now ready to be served.
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