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Save to my recipesChocolate Iced Cup Cakes Ingredients
| 100 grams | Golden Caster Sugar (Billington's) |  |
| 100 grams | Butter unsalted, softened | |
| 2 | Happy Eggs medium, beaten |  |
| 100 grams | Self Raising Flour (Allinson Nature Friendly) |  |
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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 |  |
Additional Ingredients
| 125 grams | Golden Icing Sugar (Billington's) |  |
| 15 grams | Cocoa Powder sifted | |
| 3 tbsp | Warm Water you may need and extra 1/2 tbsp |
This recipe uses
How to make Chocolate Iced Cup Cakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Preheat the oven to 160°C fan/ 180°C/ Gas 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
Remember to review this recipe at www.bakingmad.com
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