Cadbury Cupcakes
Cadbury Cupcakes
Mega chocolatey Cadbury cupcakes with luscious and nostalgic Cadbury icing!
Ingredients
- 170g (1 ⅓ cups) self-raising flour
- 30g (¼ cup) cocoa powder (I use Bournville cocoa to carry on the Cadbury theme!)
- 220g (14 ½ tbsp) soft butter/margarine
- 180g (scant 1 cup) caster sugar
- 3 large eggs
- 1 tsp vanilla extract
For the cupcakes:
- 220g (14 ½ tbsp) softened unsalted butter
- 350g (1 ¾ cups) icing sugar
- 1 tbsp cocoa powder
- 180g (7oz) melted Cadbury chocolate
For the buttercream:
Instructions
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4 – and line a 12-hole cupcake or muffin tin with some paper or foil cases.
- Sift your flour into a large bowl and add in all the other ingredients.
- Beat well until smooth and combined.
- Spoon the mixture evenly between the 12 cases and bake in the preheated oven for 25-30 minutes until risen and springy to touch.
- Allow the cakes to cool in their tins for about 5 minutes before removing them and allowing them to cool completely on a wire rack.
For the cupcakes:
- Break your chocolate into small pieces and melt it in the microwave or in a heatproof bowl over simmering water on the hob. Allow it to cool slightly while you prepare the icing.
- Place your butter and half the icing sugar into a large bowl and beat together until combined.
- Sift in the remaining icing sugar and cocoa powder into the bowl and beat again until incorporated.
- Pour in the cooled melted chocolate and mix.
- Beat the icing vigorously until fluffy and noticeably lighter in colour.
- Once nicely whipped, either spread or pipe your icing onto your cooled cupcakes.
- Top and decorate the cupcakes with extra chocolate or whatever you like.
- Enjoy!
For the buttercream:
Notes
MAKE IT GLUTEN FREE: Simply replace the self-raising flour with a self-raising gluten free flour blend or a plain gluten free flour blend and 1 tsp baking powder
read more please visit :maverickbaking.com
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