Chocolate Bean Cupcakes
Ingredients
Ingredients
For the recipe Chocolate Bean Cupcakes
For the cake:
| 12 | Dr. Oetker Muffin Cases |
| 220 g | Margarine |
| 220 g | Caster Sugar |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1tsp) |
| 50 | Dr. Oetker Fine Dark Cocoa Powder (x2 sachets/50g) |
| 170 g | Plain Flour |
| 3 | Dr. Oetker Baking Powder Sachets x 3 |
| 4 | Medium Eggs (beaten) |
To decorate:
| Dr. Oetker Bright and Bold 4-Cell | |
| Dr. Oetker Chocolate Easy Swirl Cupcake Icing |
preparation
Preparation
Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 muffin cases.
Step 2: Beat the margarine with the sugar until light in texture.
Step 3: Gradually whisk in the eggs and Vanilla Extract.
Step 4: Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.
Step 5: Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Step 6: Use the Chocolate Easy Swirl Cupcake Icing to decorate. Hold the can at a downward horizontal angle to the cupcake, place your finger towards the tip of the nozzle and push firmly down to start the flow of the icing.
Step 7: Decorate with colourful chocolate beans to finish.
Nutritional Information for the recipe Chocolate Bean Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2935
kJ
701 kcal |
1528
kJ
365 kcal |
| Fat | 39.04 g | 20.33 g |
| Carbohydrate | 49.89 g | 25.98 g |
| Protein | 24.90 g | 12.97 g |
preparation
Preparation
Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 muffin cases.
Step 2: Beat the margarine with the sugar until light in texture.
Step 3: Gradually whisk in the eggs and Vanilla Extract.
Step 4: Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.
Step 5: Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
Step 6: Use the Chocolate Easy Swirl Cupcake Icing to decorate. Hold the can at a downward horizontal angle to the cupcake, place your finger towards the tip of the nozzle and push firmly down to start the flow of the icing.
Step 7: Decorate with colourful chocolate beans to finish.
Nutritional Information for the recipe Chocolate Bean Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2935
kJ
701 kcal |
1528
kJ
365 kcal |
| Fat | 39.04 g | 20.33 g |
| Carbohydrate | 49.89 g | 25.98 g |
| Protein | 24.90 g | 12.97 g |