For the recipe Christmas Cupcakes
|15||Dr. Oetker Muffin Cases|
|about 3||Dr. Oetker Fine Dark Cocoa Powder (65g or 3 sachets)|
|300 g||Caster Sugar|
|165 g||Plain Flour|
|3||Dr. Oetker Baking Powder Sachets x 3|
|tsp||Edible Glitter Dust Sprinkling of Gold & Silver|
|150 g||Dr. Oetker Dark Chocolate|
|300 g||Icing Sugar|
|150 g||Unsalted Butter (softened)|
Preheat the oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line 15 cup cake tins with the Cupcake Cases. Sift the cocoa into a bowl and gradually whisk in 225ml cold water. Set aside.
In a large mixing bowl, beat the butter with the sugar until well blended.
Whisk in the eggs, then sift the flour and Baking Powder on top. Using a large metal spoon, carefully fold the flour into the cake batter along with the liquid cocoa mixture.
Spoon into the cake cases to two thirds fill them and bake on the middle shelf in the oven for about 25 minutes until risen to the top of the cases and just firm to the touch. Transfer to a wire rack to cool.
To decorate, put the chocolate in a small heatproof bowl and put over a saucepan of barely simmering water to melt. Remove from the water and cool for 10 minutes.
Meanwhile, place the butter in another bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing, then fold in the plain chocolate.
Transfer to a piping bag fitted with a 1cm (½inch) star nozzle and pipe a generous peaked swirl on top of each cake. Top with Chocolate Silver or Gold Pearls and Edible Glitter
1 serving = 82g
Instead of making your own Buttercream why not try using Dr. Oetker Easy-Swirl Chocolate Flavour icing for decorating your cupcakes?
|Per Serving||Per 100 g / ml|