Step 1: Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Then fold in the remaining flour.
Step 3: 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.
Step 4: To make the chocolate icing, place the softened butter into a bowl. Sieve in the icing sugar and whisk until smooth. Add the cocoa powder to the butter and sugar and stir until smooth.
Step 5: Cover the cupcakes with a generous layer of chocolate icing using a palette knife or a piping bag.
Step 6: Gradually melt the chocolate and drizzle over the cupcakes and leave to set before serving. To decorate, sprinkle with crystallised pieces of ginger.
|Per Serving||Per 100 g / ml|
|Fat||34.89 g||22.37 g|
|Carbohydrate||40.83 g||26.18 g|
|Protein||20.96 g||13.44 g|
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