This weekend Lara and I had some time to ourselves so we got ourselves in the mood for spring by baking some chocolate cupcakes and decorating them with flowers, sparkles and general loveliness (all supplied to us by Dr. Oetker) - these would make a great mother's day gift or easter surprise for someone.
SPRING FLOWER CHOCOLATE CUPCAKES (Makes 10 cakes)
INGREDIENTS
1 tablespoon cocoa powder
50g self-raising flour
50g margarine
50g caster sugar
1 egg
75g butter (softened)
175g icing sugar
1 tablespoon milk
Natural yellow food colouring
1/2 teaspoon vanilla extract
Wafer daisies
Soft silver balls
Mini marshmallows
Silver shimmer spray
METHOD
SPRING FLOWER CHOCOLATE CUPCAKES (Makes 10 cakes)
INGREDIENTS
1 tablespoon cocoa powder
50g self-raising flour
50g margarine
50g caster sugar
1 egg
75g butter (softened)
175g icing sugar
1 tablespoon milk
Natural yellow food colouring
1/2 teaspoon vanilla extract
Wafer daisies
Soft silver balls
Mini marshmallows
Silver shimmer spray
METHOD
- Preheat the oven to about 170 centigrade.
- Sift together the flour and cocoa powder.
- Add in the sugar, margarine and egg and beat well to form a thick, smooth batter.
- Split the mixture evenly into cupcake cases and bake in the oven for about 12-18 minutes.
- Allow the cakes to cool fully on a cooling rack before even thinking about starting to ice them!
- To make the icing, beat the butter until it is soft and fluffy and then slowly add in the icing sugar.
- Add in the vanilla essence, milk and about 4 or 5 drops of food colouring, enough to give the icing the colour of easter chicks!
- Pipe (or splodge) the icing onto the cakes and then decorate with wafer flowers, silver balls and mini marshmallows before giving them a spray with edible shimmer spray and leaving the icing to set.
- Enjoy!
