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Sunday, November 4, 2012

Serves 12
200g (7.05 ounces) Cake flour
150g (5.29 ounces) Castor sugar
125g (4.41 ounces) Butter, Room Temperature
125ml (4.23 fluid ounces) Milk
2 Large eggs
2.5ml (0.08 fluid ounces) Salt
10ml (0.34 fluid ounces) Baking Powder
100g (3.53 ounces) unsalted butter, room temperature
400g (14.11 ounces) icing sugar, sifted
7.5ml (0.25 fluid ounces) vanilla extract
50ml (1.69 fluid ounces) cream
300g (10.58 ounces) chocolate
12 flake chocolates
  1. Preheat the oven to 180° (356 degrees Fahrenheit) and place cupcake papers in a muffin tin.
  2. Combine all the ingredients in a large bowl and beat until the batter is smooth.
  3. Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
  4. Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.
  5. For the frosting, beat the butter until pale and fluffy. Beat in the icing sugar and mix for 5 minutes.
  6. Add the vanilla extract and mix.
  7. Add the cream slowly whilst mixing until you have reached the desired consistency.
  8. Pipe the icing onto the cupcakes and place a flake into the buttercream. Place the cupcakes in the fridge for the frosting to set.
  9. When the frosting is hard, melt the chocolate and allow to cool slightly.
  10. Quickly dip each cupcake into the chocolate and hold upside down for the excess to drip off. Place on a wire rack and allow to set.
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