Festive Iced Cupcake

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Festive Iced Cupcake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
12
For the cupcakes
½ cup butter
0.333 cup sugar
2 tablespoons light brown sugar
2 eggs (beaten)
1 ¼ cups all-purpose flour
1 teaspoon Baking powder
½ cup milk
½ teaspoon vanilla extract
½ cup Chocolate chip
For the chocolate buttercream
cup butter
2 ½ cups powdered sugar
1 tablespoon milk
½ cup Chocolate (50% cocoa solids; melted)
To decorate
0.333 cup white chocolate (coarsely grated)
12 small Candles
How healthy are the main ingredients?
Chocolatesugaregg
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Whisk, 1 Kitchen twine, 1 Piping bag, 1 Food processor, 1 Citrus juicer, 1 Kitchen towel, 1 Thermometer

Preparation steps

1.
For the cupcakes: heat the oven to 190C, 375F, gas 5. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and both sugars until light and fluffy.
3.
Beat in the eggs, a little at a time, mixing well.
4.
Sift the flour and baking powder into the mixture and fold in gently with the milk and vanilla. Gently stir in the chocolate chips.
5.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Leave in
6.
the tins for 5 minutes, then place on a wire rack to cool.
7.
For the chocolate buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the melted chocolate until creamy and smooth. Chill until the mixture has become firm enough to pipe.
8.
Spoon the buttercream into a piping bag and pipe swirls or stars on top of each cake. Sprinkle with grated white chocolate. Insert a small candle in the centre of each cake.