Chocolate Iced Cup Cakes

Recipe Submitted By: bakingmad

This is a fun recipe for all the family to make together. If you don’t have a piping bag, just use a freezer bag and snip the end off to about a 3cm diameter

Preparation Time	10 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Easy
Average Rating

Ingredients

100 grams	Billington's Golden Caster Sugar
100 grams	Butter unsalted, softened
2	Egg medium, beaten
100 grams	Allinson Nature Friendly Self Raising Flour

Additional Ingredients

125 grams	Billington's Golden Icing Sugar
15 grams	Cocoa powder sifted
3 tbsp	Water you may need and extra 1/2 tbsp

Method

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Preheat the oven to 160 C fan/ 180 C/ Mk 4. Place 12 cup cake cases in a 12 hole deep fairy cake tin
In a bowl beat the caster sugar and butter together until light and fluffy with an electric whisk or a wooden spoon.
Gradually beat in the beaten egg, adding a little of the flour if the mixture curdles
On a lower speed whisk in the flour until mixed, being careful not to over whisk
Place the mixture in a piping bag and pipe the mixture between the 12 cup cake cases, alternatively spoon the mixture in using teaspoons
Bake in the preheated oven for 18-20 minutes or until slightly springy to the touch. Remove and allow to cool in the tin
For the icing, whisk together icing sugar and cocoa powder with water until it is smooth and quite runny
Fill a piping bag and pipe, or use teaspoons, to flood the top of each cupcake and allow to set a little before finishing with Easter decorations