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 Milk Chocolate Chips
For the icing:
100g (3½ oz) unsalted butter, softened
165g (5½ oz) icing sugar
25g (1 oz) cocoa powder
3.75-5ml (3/4-1tsp) Dr. Oetker Peppermint Extract
Dr. Oetker Polka Dots 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, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth, creamy icing. Add peppermint extract to taste.
5. Transfer to a piping bag fitted with a 1cm (½ inch) star nozzle and pipe a generous peaked swirl on top of each cake. Decorate with polka dots before serving.
