For the recipe Chocoholic Cupcakes
|110 g||Butter or Margarine (4 oz)|
|110 g||Caster Sugar (4 oz)|
|60 g||Self-Raising Flour (3 oz) Sieved|
|15 g||Dr. Oetker Fine Dark Cocoa Powder|
|2 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|12||Dr. Oetker Muffin Cases White|
|50 g||Dr. Oetker 35% Milk Chocolate|
|75 g||Butter Softened|
|175 g||Icing Sugar|
|about 45||Dr. Oetker Fine Dark Cocoa Powder (x2 sachets = 50g or 3 tbsp)|
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and cocoa powder with a spoon.
Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch.
Remove from the oven and leave to cool on a cooling rack.
To make the chocolate icing, place the softened butter into a bowl. Sieve in the icing sugar and whisk until smooth. Add the cocoa powder to the butter and sugar and stir until smooth. Spread the icing over the cupcakes and leave to set.
To decorate, soften the chocolate slightly over hot water, keeping it in one piece. Once slightly soft, use a potato peeler to shave chocolate curls from the chocolate. Stack the curls on the cupcakes.
1 serving = 62g
|Per Serving||Per 100 g / ml|