Moist Choc Cupcakes with Icing

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Moist Choc Cupcakes with Icing
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
20
For the cupcakes
0.333 cup butter
0.333 cup sugar
1 tablespoon light corn syrup
2 tablespoons Coffee Extract
cup water
1 ½ cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
3 tablespoons milk
½ teaspoon vanilla extract
For the icing
1 ⅔ cups powdered sugar
1 tablespoon hot water
vanilla extract
To decorate
powdered sugar
¾ cup red Sugar paste
How healthy are the main ingredients?
sugar
Preparation

Kitchen utensils

1 Pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Lid, 1 Bowl

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 15-20 paper cases in 2 bun tins.
2.
Put the butter, sugar, golden syrup, coffee essence and water in a pan and heat gently, stirring until melted and blended. Remove from the heat and set aside to cool.
3.
Sift the flour and cocoa into a mixing bowl and stir in the melted mixture until smooth.
4.
Mix together the bicarbonate of soda, milk and vanilla and beat into the mixture until smooth.
5.
Spoon into the paper cases and bake for 15-20 minutes until risen and firm to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and gradually beat in the water and vanilla until smooth and thick. Drizzle the icing over the top of the cooled cakes.
7.
To decorate: roll out the sugarpaste on a surface lightly dusted with icing sugar. Cut out 15-20 small stars with a cutter or card template. Place on top of the icing and leave to set.