Festive Iced Cupcake
ready in 1 hr 25 min.
- For the cupcakes
- ½ cup butter
- 0.333 cup sugar
- 2 Tbsps light brown sugar
- 2 eggs (beaten)
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- ½ cup milk
- ½ tsp vanilla extract
- ½ cup Chocolate chip
- For the chocolate buttercream
- ⅔ cup butter
- 2 ½ cups powdered sugar
- 1 Tbsp milk
- ½ cup Chocolate (50% cocoa solids; melted)
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
For the cupcakes: heat the oven to 190C, 375F, gas 5. Place paper cases in a 12 hole muffin tin.
Beat the butter and both sugars until light and fluffy.
Beat in the eggs, a little at a time, mixing well.
Sift the flour and baking powder into the mixture and fold in gently with the milk and vanilla. Gently stir in the chocolate chips.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Leave in
the tins for 5 minutes, then place on a wire rack to cool.
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.
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.