Ingredients for the cupcakes
- 25g/1oz Self-Raising Flour
- 25g/1oz Cocoa Powder
- 50g/2oz Caster Sugar
- 50g/2oz Margarine
- 1 Egg, beaten
For the Butter Cream Filling
- 100g/4oz Icing Sugar
- 50g/2oz Butter
- 1 teasp Vanilla Essence
Instructions
- Heat the oven to 190C, 375F, Gas mark 5 and place 10 paper fairy cake cases evenly on a baking tray.
- Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended. The mixture should be soft enough to drop easily from the spoon when tapped.
- Place a heaped teaspoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the cupcakes are well-risen and firm to the touch.
- Meanwhile, make the filling by creaming together the icing sugar, butter and vanilla essence in a large mixing bowl until well blended.
- Remove the cupcakes from the oven and cool on a wire rack.
- Once cold, cut a round from the top of each with the tip of a pointed knife. Fill the hole with some butter cream mixture and pop the removed round back on top.
0 comments:
Post a Comment