Cupcakes with Hearts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
12
- For the cake batter
- ½ cup softened butter
- ½ cup sugar
- 2 eggs
- 1 ¾ ozs Dark chocolate (min. 65% cocoa solids, chopped)
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- 2 Tbsps cocoa powder
- ¼ cup milk
- For the frosting
- 0.333 cup softened butter
- ⅕ cup sugar
- 0.333 cup cream cheese
- 1 ½ cups powdered sugar
- pink Food coloring
- jelly candy (heart-shaped)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a mini muffin tray with paper cases.
2.
Beat together the butter and sugar. Add the eggs and beat for 2 minutes until fluffy. Stir in the chopped chocolate. Mix the flour with the baking powder and cocoa and gradually stir into the mixture, alternating with the milk. Add a little extra milk if required.
3.
Spoon the batter into the cases immediately and bake on the middle shelf of the oven for 25-30 minutes. Perform the cocktail stick test. Take the cupcakes out of the tray and cool on a wire rack.
4.
For the frosting, beat together the butter and sugar until creamy, then stir in the cream cheese. Mix in enough icing sugar to make a mixture that is suitable for piping. Colour half of the frosting pink.
5.
Spoon the frosting into a piping bag with a star shaped nozzle and decorate the cupcakes. Top with jelly hearts before serving, if desired.
