Frosted Buttermilk Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ½ cups self-rising flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ¾ cup caster sugar
- 1 ½ cups Buttermilk
- 2 eggs
- ⅔ cup butter (melted)
- For the icing
- 1 cup white vegetable Shortening
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2 Tbsps cream (48% fat)
- To decorate
- Chocolate ball
- Chocolate star
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa and baking soda into a mixing bowl. Stir in the sugar.
3.
Whisk the buttermilk with the eggs and pour into the dry ingredients. Add the melted butter and fold in gently until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool.
5.
For the icing: whisk the shortening with an electric whisk until soft. Add the vanilla.
6.
Gradually sift in the icing sugar, whisking well. Whisk in the cream.
7.
Spoon into a piping bag and pipe on top of the cakes.
8.
Decorate with chocolate balls and stars.
