Fearne Cotton
Chocolate cupcakes with a buttercream topping
Ingredients
- 150g butter
- 150g caster sugar
- 175g self-raising flour
- 25g cocoa powder
- 3 eggs
Instructions
- Pre-heat the oven to 180ºC / 350ºF / Gas mark 4.
- Lay out 12 cupcake cases on a baking tray.
- Beat the eggs with a fork in a separate bowl.
- Using an electric mixer, mix the butter, sugar, flour & cocoa powder in a bowl, adding the beaten eggs slowly into the bowl as you are mixing.
- Using a large spoon place equal amounts of mixture into the 12 cupcake cases.
- Put the cupcakes into the oven (near the top) & bake for 15 to 20 minutes. Check on them after 15 minutes & they should be firm to touch (or you can test by popping a skewer into the middle of the cupcake & it should come out clean), if not leave them in for a further 5 minutes.
- Remove from the oven & leave to cool. Once cooled, add the buttercream!
Ingredients for the buttercream topping
- 250g butter
- 500g icing sugar (sifted)
- 2 drops of vanilla extract
- 2 tsp. of milk
- 12 raspberries
- Chocolate flakes (or chocolate chips)
Instructions
- Place the butter into a bowl & stir in the icing sugar & vanilla extract using a wooden spoon then whisk (again using an electric mixer) until fluffy & lighter in colour. Add 2 tsp. of milk and whisk again. If the mixture is still too stiff add a little more milk.
- Put the buttercream mixture into a piping bag with a large star nozzle & then squeeze plenty of Buttercream onto each cupcake (make sure the cupcakes are cool first).
- Sprinkle chocolate flakes or chocolate chips over the top of the Buttercream & finally add a raspberry to the top.
Celebrity Bake Book is a charity initiative proudly supported by Food Network UK (Freeview 48 and Sky 262/263) The book features recipes from a host of celebrities and chefs and is on sale from 6th September, with all funds going towards the Ben Kinsella Trust. Buy the book at www.foodnetwork.co.uk or follow @foodnetwork_UK for more information.
Tagged in Recipes Food & Drink