Kids' Bake-it-yourself Indulgence Cakes

Kids' Bake-it-yourself Indulgence Cakes
1 hr


for 12 cupcakes
cup self-rising flour (sifted)
¼ cup unsweetened cocoa powder (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 teaspoon vanilla extract
To decorate
1.333 cups double cream
2 tablespoons white chocolate
2 tablespoons Dark chocolate Sprinkles
12 mini, milk chocolate buttons
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Preparation steps

Step 1/5
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 5.
Step 2/5
Put the cake ingredients in a bowl and beat together with a wooden spoon while you count to 50 for a really fluffy batter.
Step 3/5
Fill 12 paper cases in a cupcake tray with the mixture then ask an adult to put the tray in the oven. After 15 minutes, they need to test the cakes with a skewer - if it comes out clean the cakes are done. Leave to cool completely.
Step 4/5
Whisk the cream until it holds its shape, then spoon it into a piping bag fitted with a large star nozzle.
Step 5/5
Pipe a swirl onto the cakes and scatter over the chocolate flakes and sprinkles before finishing each one with a mini chocolate button.

Additional advice

Difficulty rating: challenging Top tip: Try adding 50 g of chocolate chips to the cake mixture for an extra chocolaty taste.