Chocolate Cupcakes with Apricot and Lemon Buttercream
- For the cupcakes
- ⅔ cup soft butter
- ⅔ cup superfine caster sugar
- 1 ½ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 tablespoons cocoa powder
- For the buttercream
- 4 tablespoons Apricot Jam
- ½ cup unsalted butter
- 2 ¼ cups powdered sugar
- 1 teaspoon lemon juice
- yellow Food coloring
How healthy are the main ingredients?egg
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.