Chocolate Cupcakes with Apricot and Lemon Buttercream

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Chocolate Cupcakes with Apricot and Lemon Buttercream
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
12
For the cupcakes
cup soft butter
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
To decorate
12 small Sweets
12 small Sweets
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. 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 golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
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.
5.
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.
6.
Spread the buttercream over the cupcakes and decorate with the sweets.