For the recipe Easter Chocolate Cupcakes
|12||Dr. Oetker Muffin Cases|
|110 g||Butter (4 oz) or Margarine|
|110 g||Caster Sugar (4 oz)|
|110 g||Self-Raising Flour (4 oz) Sieved|
|1||Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)|
|130 g||Unsalted Butter (4 ½ oz)|
|250 g||Icing Sugar (9 oz)|
|about 3||Dr. Oetker Fine Dark Cocoa Powder (4 tbsp, 60g or approx 2 1/2 sachets)|
|about 15 ml||Milk or warm water|
|about 50 g||Chocolate Mini Eggs|
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
Fold in the remaining flour and cocoa with a metal spoon.
Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
To make the butter cream icing place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
Use a star nozzle to pipe the Chocolate Butter Icing in a circular pattern on top of each cake and place three chocolate mini eggs in the centre of each.
1 serving = 80g
|Per Serving||Per 100 g / ml|