For the recipe Chocolate Cupcakes
|110 g||Butter (4 oz) or Margarine|
|110 g||Caster Sugar (4 oz)|
|75 g||Self-Raising Flour (3 oz) Sieved|
|25||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz) Sieved|
|16||Dr. Oetker Muffin Cases|
|75 g||Unsalted Butter (3 oz)|
|135 g||Icing Sugar (6 oz) plus extra to dust|
|45||Dr. Oetker Fine Dark Cocoa Powder (45g/3 tbsp)|
|about 20 ml||Milk or warm water|
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, if the mixture starts to curdle, add a little flour.Fold in the remaining flour and the cocoa powder with a metal 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.
Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.
To make the butter icing place the butter into a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing until completely combined.
Spread the icing onto the cakes, and place the sponge circles on top of the icing. Dust the top of each cake lightly with the sieved icing sugar.
|Per Serving||Per 100 g / ml|