Fruity Icing on Chocolate Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ⅔ cup light brown sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- 1 tsp vanilla extract
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- ⅔ cup Apricot Jam
- To decorate
- Gold pearl sugar
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 12 paper cases in a muffin tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk and vanilla.
4.
Stir into the dry ingredients until just blended.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy.
7.
Sift in the icing sugar, add the jam and beat until smooth.
8.
Spoon into a piping bag and pipe a swirl on each cake. Sprinkle with sugar pearls.
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