Chocolate Cupcakes Filled with Pink Chocolate Beans
- For the cupcakes
- ⅔ 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
- ⅔ 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
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
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.
Cut some of the Smarties in half. Use an apple corer to remove the centres of the cupcakes and fill with Smarties.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth.
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.
Spoon into a piping bag and pipe a swirl on each cake.