For the recipe Dinosaur Chocolate 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|
|400 g||Dr. Oetker Chocolate Buttercream Style Icing (1 Tub)|
|1 pack||Dr. Oetker Wafer Dinosaurs|
|1 pack||Dr. Oetker Dino Head Sprinkles|
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.
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.
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.
Beat the ingredients together until smooth.
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.
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.
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.
Finish decorating the cupcakes with the Dino Sprinkles and Dino Wafers.
If you do not have a piping bag, spoon the buttercream onto the cupcakes and smooth with a knife.
|Per Serving||Per 100 g / ml|
|Fat||17.06 g||17.06 g|
|Carbohydrate||48.11 g||48.11 g|
|Protein||4.25 g||4.25 g|