Makes: 10
Ingredients:
115g (4 oz) baking margarine, softened
115g (4 oz) light brown sugar
2.5ml (½ tsp) Dr Oetker Vanilla Extract
2 medium eggs, beaten
100g (3½ oz) plain flour
15g (½ oz) cocoa powder
7.5ml (1½ tsp) baking powder
50g (2 oz) Dr Oetker White Chocolate Chips
To Decorate:
150g (5 oz) icing sugar
5ml (1tsp) Dr Oetker Peppermint Essence
Dr Oetker Chocolate Strands to decorate
Method:
1. Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Line 10 cup cake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.
2. Gradually whisk in the eggs, then sift the flour, cocoa and baking powder on top. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredients into the eggy mixture.
3. Spoon into the cake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
4. For the icing, sift the icing sugar into a mixing bowl and add the peppermint essence and 20-25ml (4-5tsp) warm water to make a smooth, spreadable icing.
5. Spread the icing thickly over each cup cake and sprinkle with chocolate strands before the icing begins to set. Allow the icing to set for a few minutes before serving.
