Kids' Bake-it-yourself Indulgence Cakes
1 cupcake contains
|Saturated Fat Acids||11.94 g|
|Sugar added||8.38 g|
Recipe author: EAT SMARTER
for 12 cupcakes
- ⅔ cup
self-rising flour (sifted)
- ¼ cup
unsweetened cocoa powder (sifted)
- ½ cup
superfine caster sugar
- ½ cup
- 1 teaspoon
Difficulty rating: challenging Top tip: Try adding 50 g of chocolate chips to the cake mixture for an extra chocolaty taste.
Ask an adult to preheat the oven to 190°C (170 fan) | 375°F | gas 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.
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.
Whisk the cream until it holds its shape, then spoon it into a piping bag fitted with a large star nozzle.
Pipe a swirl onto the cakes and scatter over the chocolate flakes and sprinkles before finishing each one with a mini chocolate button.