Chocolate Cupcakes with Apricot and Lemon Buttercream

Name: Chocolate Cupcakes with Apricot and Lemon Buttercream
Total time: 45 min
Yield: 12
Ingredients: 0.667 cup soft butter; 0.667 cup superfine caster sugar; 1.5 cups self-rising flour (sifted); 3 eggs (beaten); 2 Tbsps cocoa powder; 4 Tbsps Apricot Jam; 0.5 cup unsalted butter; 2.25 cups powdered sugar; 1 tsp lemon juice; yellow Food coloring; 12 small Sweets; 12 small Sweets

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Ingredients

for

cupcakes

For the cupcakes: ⅔ cup soft butter; ⅔ cup superfine caster sugar; 1 ½ cups self-rising flour (sifted); 3 eggs (beaten); 2 Tbsps cocoa powder

For the buttercream: 4 Tbsps Apricot Jam; ½ cup unsalted butter; 2 ¼ cups powdered sugar; 1 tsp lemon juice; yellow Food coloring

To decorate: 12 small Sweets; 12 small Sweets

How healthy are the main ingredients?

egg

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. 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 golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

For the buttercream: heat the jam over a low heat until melted. Pass through a sieve into a bowl and stir in the lemon juice. Set aside.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat well. Beat in the jam and a few drops of yellow food colouring until smooth.

Spread the buttercream over the cupcakes and decorate with the sweets.