Eggless Frosted Chocolate Cakes

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Eggless Frosted Chocolate Cakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 5 min.
Ready in
How healthy are the main ingredients?
milk

Ingredients

for
12
For the cupcakes
¾ cup
0.333 cup
1 tablespoon
½ cup
2 cups
3 tablespoons
5 tablespoons
1 teaspoon
1 teaspoon
For the icing
1 ½ cups
2 tablespoons
To decorate
candied Lemon peel (chopped)

Preparation steps

1.
For the cupcakes: heat the water, butter, syrup and sugar in a pan, stirring. Bring to a boil and cook for 3 minutes, without stirring. Remove from the heat and allow to cool.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
3.
Sift the flour and cocoa into a mixing bowl. Gradually add the cooled syrup, stirring, until well mixed.
4.
Mix together the milk and bicarbonate of soda and stir into the cocoa mixture with the vanilla.
5.
Spoon into the paper cases and bake for about 20 minutes until firm and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and stir in the lemon juice. Gradually beat in just enough water to make a thin coating icing.
7.
Spoon the icing over the cakes, allowing it to run down the sides. Decorate with candied lemon peel and leave to set.