For the recipe Chocolate Flowerpot Cupcakes
|10||Dr. Oetker Muffin Cases|
|120 g||Unsalted Butter (4oz)|
|120 g||Caster Sugar (5oz)|
|120 g||Self-Raising Flour (4oz)|
|1||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g)|
|1||Dr. Oetker Baking Powder Sachet (x1 sachet/5g or 1 tsp)|
|2 g||Salt (1/2 tsp)|
|50 g||Dr. Oetker Milk Chocolate Chips (2oz)|
|75 ml||Milk (4 1/2 tbsp)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1tsp)|
|Dr. Oetker Easy Fill Cake Centres Rich Chocolate (x1 pouch)|
|100 g||Dr. Oetker Ready to Roll Coloured Fondant Icing (Green Coloured Regal-Ice)|
|Dr. Oetker Chocolate Easy Swirl Cupcake Icing (And Pink Easy Swirl too if you wish)|
|Dr. Oetker Mini Wafer Flowers|
|Dr. Oetker Wafer Daisies|
Line a cupcake tin with 10 cases, and preheat oven to 180⁰C.
In a large mixing bowl cream together the butter and the sugar with an electric beater. Beat in the eggs one at a time.
Sift the flour, Dr. Oetker Fine Dark Cocoa Powder and Dr. Oetker Baking Powder into the mixing bowl. Add salt and Dr. Oetker Milk Chocolate Chips and gently fold in.
Fold in 75ml of milk and the Dr. Oetker Madagascan Vanilla Extract in stages to make a smooth batter.
Split mixture between 10 muffin cases or mini flower pots if you have them, then bake for 20 minutes. Once baked allow to cool for a couple of minutes.
Put a squeeze of Dr. Oetker Surprise Inside Rich Chocolate Cupcake Centres into each cupcake and then allow to cool fully.
Roll out the green Dr. Oetker Ready to Roll Green Regal Ice to approximately the thickness of a £1 coin. Carefully using a knife, cut out long thin leaves approx 5 – 7cm long and 1.5cm wide. Take 3 leaves and gently squeeze together at one end and place on top of cupcake.
Use Dr. Oetker Pink or Chocolate Easy Swirl Cupcake Icing on top of each cupcake. Hold the can at a downward horizontal angle to the cupcake, place your finger on the nozzle and push across firmly.
Decorate with Dr. Oetker Mini Wafer Flowers and Wafer Daisies.
|Per Serving||Per 100 g / ml|