Dinosaur Chocolate Cupcakes
Ingredients
Ingredients
For the recipe Dinosaur Chocolate Cupcakes
For the Cupcakes:
| 130 g | Unsalted butter (softened) |
| 180 g | Caster Sugar |
| 2 | Large Eggs (room temperature) |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1 tsp) |
| 80 ml | Whole Milk (room temperature) |
| 40 g | Dr. Oetker Fine Dark Cocoa Powder |
| 150 g | Self-Raising Flour |
| 12 | Dr. Oetker Muffin Cases |
To Decorate:
| 400 g | Dr. Oetker Chocolate Buttercream Style Icing (1 Tub) |
| 1 pack | Dr. Oetker Wafer Dinosaurs |
| 1 pack | Dr. Oetker Dino Head Sprinkles |
preparation
Preparation
For the Cupcakes
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.
To Decorate
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.
Nutritional Information for the recipe Dinosaur Chocolate Cupcakes
| 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 |
preparation
Preparation
For the Cupcakes
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.
To Decorate
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.
Nutritional Information for the recipe Dinosaur Chocolate Cupcakes
| 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 |