Products Used

INGREDIENTS

  • For Cupcakes:
  • 4 tbsp Boiling Water
  • 40g Cocoa Powder (Fine Dark Cocoa Powder preferred)
  • 3 Eggs
  • 175g Golden Caster Sugar
  • 115g Self Raising Flour
  • 1 tsp Baking Powder
  • For Buttercream:
  • 200g Salted Butter
  • 200g Icing Sugar
  • Raspberry buttercream 16g

METHOD

  • For Cupcakes:
  • 1 Preheat oven to 200 degrees Celsius. Line muffin trays with 12 paper cups.
  • 2 Add cocoa powder and boiling water to a large mixing bowl and mix to a thick paste.
  • 3 Add remaining cake ingredients.
  • 4 Using an electric mixer beat for 2 ½ minutes.
  • 5 Spoon mixture into cases until 2/3 full.
  • 6 Bake for 12-15 minutes or until a Cocktail Stick inserted into cupcake comes out clean.
  • 7 Remove from oven, places cupcakes on wire rack and leave to cool completely.
  • For Buttercream:
  • 1 Soften butter, add to large mixing bowl and cut into cubes.
  • 2 Sift in icing sugar.
  • 3 Mix to combine.
  • 4 Once well combined add freeze dried fruit powder and mix well to combine once more.
  • 5 Decorate chocolate cupcakes with buttercream.

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