Candy Corn Individual Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour (sifted)
- 0.333 cup cocoa powder
- ½ tsp baking soda
- ¾ cup superfine caster sugar
- 1 ½ cups Buttermilk
- 2 eggs
- ⅔ cup butter (melted)
- For the topping
- ½ cup cream (48% fat)
- 1 ½ cups plain Dark chocolate (70% cocoa solids, chopped)
- To decorate
- multi-colored Sweets
- licorice spiders
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper muffin cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and bicarbonate of soda into a mixing bowl. Stir in the sugar.
3.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
5.
For the topping: heat the cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool until thick enough to spread.
6.
Spread on top of the cakes and decorate with sweets and liquorice spiders.
