Step 1: Preheat oven to 180⁰C/160⁰C fan oven/gas mark 4. Take a 12 hole muffin tray or deep-holed bun tray and line with the muffin cases.
Step 2: Put the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until pale in colour and fluffy in texture.
Step 3: In a jug beat together the eggs, Vanilla Extract and milk then add to the creamed butter and sugar along with the flour and Cocoa Powder.
Step 4: Beat the ingredients together until smooth.
Step 5: Spoon the mixture into the Muffin Cases, filling about two-thirds full. Bake the cupcakes for 20 minutes or until firm to the touch or an inserted skewer comes out clean.
Step 6: Remove the tray of cupcakes from the oven and allow to cool for 10 mins before transferring the cupcakes to a wire rack to cool completely.
Step 7: Once the cupcakes are cooled, stir the Buttercream in the tub to loosen. Place the Buttercream in a piping bag fitted with a star nozzle. Pipe the buttercream onto the cupcakes, starting in the middle of the cupcake pipe the buttercream around in a circle to cover the top of the cupcake. Continue to pipe around the top of the cupcake building up the buttercream to form a swirl.
Step 8: Finish decorating the cupcakes with the Dino Sprinkles and Dino Wafers.
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
1537
kJ
367 kcal |
1537
kJ
367 kcal |
Fat | 17.06 g | 17.06 g |
Carbohydrate | 48.11 g | 48.11 g |
Protein | 4.25 g | 4.25 g |
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