Chocolate Cup Cakes.
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Ingredients requirements Chocolate Cup Cakes:
- You need 75 grams for Unsalted Butter.
- Require 150 grams for Caster Sugar.
- Need 2 medium of Eggs.
- Need 25 grams for Self-raising flour.
- Provide 125 grams Plain flour.
- Provide 1/2 tsp Bicarb of Soda.
- Prepare 2 tsp for Vanilla Extract.
- Need 150 ml Buttermilk or Whole Milk.
- Provide 25 grams Cocoa Powder.
- Provide 1 for For Topping.
- Need 125 grams for Unsalted Butter.
- Provide 350 grams for Icing Sugar.
- Need 2 tbsp for Cocoa Powder.
- Provide 2 tsp Vanilla Extract.
Chocolate Cup Cakes making process:
- Preheat oven to 190°c (170°c fan oven) then line cup cake tray..
- Beat sugar and butter together until pale and creamy. Whisk in eggs until just combined. Add flour, bicarb of soda, vanilla and buttermilk until combined..
- Add cocoa powder and whisk. Divide between paper cases. Bake for 20 mins, leave to cool in tin for 5 mins then transfer to wire rack to cool..
- For topping put butter in bowl and add icing sugar, vanilla and cocoa powder with 2 tbsp of boiling water and mix together until light and fluffy..
- Insert star nozzle into a piping bag and swirl ontop of each cake..
- Will keep for up to 5 days in an airtight container..
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