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
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 muffin cases.
Beat the margarine with the sugar until light in texture.
Gradually whisk in the eggs and Vanilla Extract.
Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.
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.
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.
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 |
