COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Christmas Cupcakes

These beautiful cupcakes are sure to impress your friends and family at your Christmas parties. They also make a great Christmas gift!

15 cupcakes

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Christmas Cupcakes

For the cake:

15 Dr. Oetker Muffin Cases
about 3 Dr. Oetker Fine Dark Cocoa Powder (65g or 3 sachets)
115 g Butter
300 g Caster Sugar
165 g Plain Flour
3 Dr. Oetker Baking Powder Sachets x 3
2 Medium Eggs

To decorate:

tsp Edible Glitter Dust Sprinkling of Gold & Silver

For the buttercream:

150 g Dr. Oetker Dark Chocolate
300 g Icing Sugar
150 g Unsalted Butter (softened)

preparation

Preparation

1

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.

2

In a large mixing bowl, beat the butter with the sugar until well blended.

3

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.

4

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.

5

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.

6

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.

7

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

Nutritional Information for the recipe Christmas Cupcakes

Per Serving Per 100 g / ml
Energy 1708kJ
408kcal
1855kJ
443kcal
Fat 19g 21g
Carbohydrate 53g 58g
Protein 4g 4g