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Double Chocolate Cupcakes Recipe

By

Veg CD CBF 25mins plus cooling

Great for chocoholics - chocolate cupcakes with a chocolate icing topping

 

Yield:

Makes 6 cakes

Total time:

25 mins

Tags: Cold   Vegetarian  Fairy Cakes  cupcake Baked Fayre Teatime

Ingredients

For the cupcakes

25g/1oz Self-Raising Flour

25g/1oz Cocoa Powder

50g/2oz Caster Sugar

50g/2oz Butter or Margarine

1 Egg, beaten

For the Chocolate Icing

100g/4oz Icing Sugar

2 teasp Cocoa Powder

approx 1 tbsp Water

 

Instructions

 

1. Heat the oven to 190C, 375F, Gas mark 5 and place 10 paper fairy cake cases evenly on a baking tray.

 

2. Place all the cupcake ingredients in a large mixing bowl and beat with an electric beater or a wooden spoon until well blended. The mixture should be soft enough to drop easily from the spoon when tapped.

 

3. Place a heaped teaspoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the cupcakes are well-risen and firm to the touch.

 

4. Remove the cupcakes from the oven and cool on a wire rack.

 

5. Once cold, sift the icing sugar and cocoa powder into a mixing bowl, add the water and mix until smooth. The mixture should be thick enough to coat the back of a spoon but not too runny.

 

6. Place a teaspoon of the chocolate icing on the top of each chocolate cupcake and smooth with the back of the spoon. Put aside to set for at least 20 minutes before serving.

 

End of instructions

 

   

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

 

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Main Equipment required to make this  Recipe

 

Paper cases

Baking tray

Electric Whisk or Wooden Spoon

Large Mixing Bowl

Teaspoon

 

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