Chocolate Buttercream Buns

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Chocolate Buttercream Buns
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
15
For the cupcakes
1 ½ cups
2 teaspoons
1 pinch
0.333 cup
superfine caster sugar
0.333 cup
1 cup
Milk chocolate (30% cocoa solids, chopped)
1
egg (beaten)
6 tablespoons
1 teaspoon
For the chocolate buttercream
½ cup
1 ⅔ cups
0.333 cup
1 tablespoon
cream (48% fat)
For the flowers and leaves
2 ¼ cups
To decorate

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12-15 paper cases in a bun tin.
2.
Sift the flour, baking powder and salt into a mixing bowl and stir in the sugar.
3.
Heat the butter in a pan until melted, then break in half the chocolate and stir until melted.
4.
Grate the remaining chocolate and set aside.
5.
Whisk together the egg, milk and vanilla and stir into the dry ingredients with the melted chcolate mixture and the grated chocolate. Stir gently until blended.
6.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the chocolate buttercream: beat the butter until very soft. Sift in the icing sugar and cocoa and beat well until smooth. Gradually beat in the cream until spreadable.
8.
Spoon into a piping bag and pipe a swirl on top of each cakes.
9.
Knead red colouring into 3/4 of the sugarpaste and roll out on a surfaced dusted with icing sugar. Cut out 24 flowers with a cutter or card template and place on top of the cakes.
10.
Knead the green colouring into the remaining sugarpaste and roll out as before. Cut out 12 leaves and place on the cakes.
11.
Sift a little icing sugar over the top.