For the recipe Chocolate Chunk Cupcakes
14 | Dr. Oetker Muffin Cases |
115 g | Margarine (4 oz) softened |
115 g | Caster Sugar (4 oz) |
2.5 ml | Dr. Oetker Madagascan Vanilla Extract (½ tsp) |
150 g | Plain Flour (5 oz) |
2 | Dr. Oetker Baking Powder Sachets x 2 (2 tsp) |
165 g | Dr. Oetker Milk Chocolate Chunks |
2 | Medium Eggs , Beaten |
400 g | Dr. Oetker Chocolate Buttercream Style Icing |
about 40 g | Dr. Oetker Milk Chocolate Chunks to decorate |
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cup cake tin with the Baking Cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy-light in texture.
Gradually whisk in the eggs and Vanilla Extract then sift the flour and Baking Powder on top. Add 100g of the Chocolate Chunks and using a large metal spoon, carefully fold the ingredients together until well mixed.
Spoon into the Baking Cases and bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool completely.
Once the fairy cakes have cooled, spoon the icing into a large piping bag fitted with a 1cm (½ inch) large closed star nozzle, and pipe a swirl to cover the top of each cake. Decorate the cakes with the remaining Chocolate Chunks to serve.
Ingredients:
150g (5oz) unsalted butter, softened
275g (9 ½ oz) icing sugar
5ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract
Method:
For the icing, place the butter in a bowl and beat until soft and creamy. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Mix in the Vanilla Extract.
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
1365
kJ
326 kcal |
1704
kJ
407 kcal |
Fat | 16.42 g | 20.53 g |
Carbohydrate | 41.04 g | 51.30 g |
Protein | 3.54 g | 4.42 g |
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