Chocolate Cupcakes Filled with Pink Chocolate Beans

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Chocolate Cupcakes Filled with Pink Chocolate Beans
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
12
For the cupcakes
cup soft butter
¾ cup superfine caster sugar
1 ½ cups self-rising flour (sifted)
3 eggs (beaten)
1 teaspoon vanilla extract
2 tablespoons cocoa powder
For the filling
50 pink Smartie
For the buttercream
cup unsalted butter
3 cups powdered sugar
1 tablespoon cream (35% fat)
2 teaspoons Strawberry syrup
pink Food coloring
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
Cut some of the Smarties in half. Use an apple corer to remove the centres of the cupcakes and fill with Smarties.
5.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth.
6.
Add 1 tablespoon cream and the strawberry syrup and beat until creamy and smooth. Beat in the remaining cream if necessary, to loosen the mixture. Stir in a few drops of pink food colouring.
7.
Spoon into a piping bag and pipe a swirl on each cake.