Iced Romantic Cupcakes
1 hr 5 min.
- For the cupcakes
- ⅔ cup butter (softened)
- ¾ cup caster sugar
- 1 ½ cups self-rising flour
- 1 tsp Baking powder
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- For the chocolate topping
- ⅜ cup cream (48% fat)
- 6 ozs Dark chocolate (65% cocoa solids)
- 1 ½ Tbsps unsalted butter
- For the icing
- 2 cups powdered sugar
- 1 egg white (or 1 tbsp meringue powder)
- ⅛ cup water (if using meringue powder)
- To decorate
- edible, gold Glitter
- sugar heart
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
For the chocolate topping: heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Stir until the chocolate has melted. Add the butter, a little at a time and stir until the mixture is smooth and glossy.
Spread the topping on the cakes and leave to set.
To decorate: sift the icing sugar into a bowl. Lightly beat the egg white and mix with the icing sugar using an electric whisk; if using meringue powder, beat it with the water until smooth, then whisk with the icing sugar. If the mixture seems too thick to pipe, add a little water.
Spoon into a piping bag and pipe the icing on top of the set chocolate topping, as in the photo. Sprinkle with the glitter and sugar hearts.