Chocolate Dipped Cupcakes
Serves: 12
Ready in: 30 to 60 mins
Ingredients:
50g cocoa powder200ml boiling water
200g self-raising flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
125g butter, softened
150g caster sugar
50g dark brown sugar
1 tsp vanilla extract
2 large free-range eggs, room temperature
[hd]For the buttercream[/hd]
120g butter, softened
200g icing sugar, sifted
1 tsp vanilla extract
2 tsp milk
200g milk chocolate
method:
- Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases. Stir the hot water with the cocoa until smooth and leave to cool.
- Sift the flour, baking powder, baking soda and salt together and set aside.
- Cream the butter and sugars until light and fluffy, then add the vanilla extract. Add the eggs one at a time, beating well after each addition.
- Add the sifted flour mixture in one go. Then the cooled cocoa powder mixture.
- Spoon the cake mix into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
- Cream the butter, gradually adding the sugar until smooth and creamy. Mix in the vanilla and milk. Pipe onto the cupcakes using a piping bag. Leave to set for about 20 minutes.
- Melt the milk chocolate in a deep bowl and carefully dip the top of each cupcake into it.
_825_550_int.jpg "Summer Buddha Bowl")
