Tuesday, 8 October 2013

Halloween Chocolate Cupcakes

This super speedy cupcake recipe that's ready to ice in just 20 minutes.

Serving Size: 18

  • 100g butter
  • 1 tsp vanilla essence
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • Chocolate buttercream frosting
  • 60g unsalted butter, softened
  • 1 tbsp cocoa, sifted
  • 1 tbsp milk
  • 1/2 teaspoon bicarbonate soda
  • 125ml (1/2 cup) milk
  • 1/3 cup cocoa, sifted
  • 2/3 cup caster sugar
  • 1 1/4 cups icing sugar, sifted
1. Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases.
2. Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined.
3. Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined.
4. Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.
5. To make the chocolate butter cream beat butter until light and fluffy. Add icing sugar and cocoa and combine well. Beat in milk until mixture is fluffy.
6. Decorate to suit your Halloween theme – ghosts, monsters, pumpkins…
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