For the recipe Chocolate Ginger Cupcakes
|12||Dr. Oetker Muffin Cases|
|110 g||Unsalted butter or Margarine (4 oz)|
|110 g||Caster Sugar (4 oz)|
|75 g||Self-Raising Flour (3 oz) Sieved|
|10 g||Ground Ginger (2 tsp)|
|2.5 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|Crystalised Ginger Pieces|
|50 g||Dr. Oetker 35% Milk Chocolate|
|75 g||Unsalted butter Softened|
|175 g||Icing Sugar|
|45||Dr. Oetker Fine Dark Cocoa Powder (45g/3 tbsp)|
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Then fold in the remaining flour.
Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
To make the chocolate icing, place the softened butter into a bowl. Sieve in the icing sugar and whisk until smooth. Add the cocoa powder to the butter and sugar and stir until smooth.
Cover the cupcakes with a generous layer of chocolate icing using a palette knife or a piping bag.
Gradually melt the chocolate and drizzle over the cupcakes and leave to set before serving. To decorate, sprinkle with crystallised pieces of ginger.
|Per Serving||Per 100 g / ml|