Jo Pratt's Christmas Tree Cupcakes
Over a year ago
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Ingredients
- 175g caster sugar
- 175g unsalted butter, at room temperature
- 125g self-raising flour
- 50g cocoa powder
- 200g unsalted butter, at room temperature
- 400g icing sugar, sifted
- 100g dark chocolate, melted
- 3 large eggs
Accompaniment
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Description
Not everyone is a fan of fruitcake, so why not treat them to these deliciously indulgent chocolate cupcakes?
Method
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1
1. Preheat the oven to 180C/160C fan/gas 4. Beat together the sugar and butter, using an electric mixer or food processor (see right), until it is light and fluffy. Give this plenty of time, as the creamier the mixture, the lighter the cakes will be.
2. Add 1 egg at a time with a spoonful of flour to stop the mixture from curdling. Sieve the remaining flour with the cocoa into the cake mixture and beat briefly to combine.
Spoon the cake mixture into 12 muffin cases sitting in a muffin tin. Place in the oven for 20 minutes, until the cakes have risen and are lightly golden.
3. Remove from the oven and cool on a wire rack. While the cakes are cooling, beat together the butter and icing sugar until it is light and creamy. Beat in the chocolate.
Place in a piping bag with a wide star nozzle, pipe a generous swirl on top of each cupcake and decorate.
If using a food processor to make the cake, then it is worth adding 1tsp baking powder to the mixture to ensure the cake rises nicely
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