Mary Berry chocolate cupcake - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
chocolate cupcake
- 4 tbsp Water boiling
- 40 g Cocoa powder
- 3 Egg(s) (free range)
- 175 g Butter (unsalted) softened
- 165 g Unrefined golden caster sugar
- 115 g Self-raising white flour
- 1 tsp Baking powder rounded
chocolate icing
- 60 g Butter (unsalted)
- 30 g Cocoa powder
- 3 tbsp Milk (whole)
- 250 g Unrefined golden icing sugar
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1
Line two 12-hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).
For this step you'll need:
- 40g Cocoa powder
- 4 tbsp Water boiling
- 3 Egg(s) (free range)
- 175g Butter (unsalted)
- 165g Unrefined golden caster sugar
- 115g Self-raising white flour
- 1tsp Baking powder rounded
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2
Divide the mixture equally between the 24 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
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3
To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Using a palette knife spread the icing over the cakes and leave to set before serving.
For this step you'll need:
- 30g Cocoa powder
- 250g Unrefined golden icing sugar