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Chocolate Bean Cupcakes

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These colourful cupcakes use Dr. Oetker Easy Swirl Cupcake Icing, to help you achieve a perfect result every time!

12 cupcakes

Easy 20 Minutes

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

1

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 muffin cases.

2

Beat the margarine with the sugar until light in texture.

3

Gradually whisk in the eggs and Vanilla Extract.

4

Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.

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.

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.

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