Method
Step 1:
Pre heat the oven to 190°c, (fan 170°c, gas mark 5). Line a cupcake tray with nine cupcake cases.
Step 2:
Place all the cake ingredients in a mixing bowl and beat well with a wooden spoon until smooth. Divide between the cupcake cases and bake for fifteen to twenty mins until firm to the touch.
Step 3:
Allow to cool in the tin for five minutes then cool on a wire rack.
Step 4:
To decorate, beat the cream cheese and sugar together and using a piping bag, pipe on to the top of the cakes. Top with coloured sprinkles
Ingredients
For the cupcakes
- 175g Margarine
- 3 Egg(s) (free range)
- 100g Half spoon granulated sugar
- 75g Allinson's Self Raising Flour
- 25g Cocoa powder
For the cream cheese icing
- 150g Cream cheese (light)
- 2 tsp Half spoon granulated sugar
- Sprinkle decorations
Recipe Reviews
Great
Just made these with my daughter and they were delicious! Very easy to make and minimal ingredients which I always love! I gave the topping a miss however as I had some leftover white chocolate from Christmas that I melted and spread on top instead then added some sprinkles to pretty them up.
The cakes are lovely however the topping was just a sloppy mess
Tasted very good. Nice and gooey 👍
Ingredients
For the cupcakes
- 175g Margarine
- 3 Egg(s) (free range)
- 100g Half spoon granulated sugar
- 75g Allinson's Self Raising Flour
- 25g Cocoa powder
For the cream cheese icing
- 150g Cream cheese (light)
- 2 tsp Half spoon granulated sugar
- Sprinkle decorations