Shopping list for 24 mini cupcakes
125g caster sugar
125g butter (room temperature)
1½ free range organic eggs (room temp.)
1 teaspoon vanilla extract
125g self-raising flour, sifted
2 tablespoons milk
1 tablespoon cocoa powder
250 ml whipped cream
2 tablespoons caster sugar
multi coloured sprinkles
Beat butter and sugar creamy.
Add the 1½ eggs in 2 parts.
Mix in the vanilla.
Sift in the selfraising flour.
Fold the self-raising flour into the butter mixture by hand, using a spatula
Finally quickly fold the milk into the batter.
Now the vanilla batter is ready.
Place paper cups in the baking tin.
Preheat the oven to 180°C and slide the wire rack into the middle of the oven
We use a small ice cream scoop to fill the cups with 12 approximately equal balls of vanilla batter
Are all twelve cups filled up?
Then fold the cocoa into the batter.
Now you've made chocolate batter.
Fill the empty cups with batter.
Look at what mistake we made, there are still two empty cups and no more batter!
Bake the 22 cupcakes for 15-20 minutes.
Do you see what went wrong? ;))
Beat the cream with the sugar until stiff.
Spoon the whipped cream into a piping bag and close it firmly
Pipe whipped cream rosettes on the cupcakes.
Scatter lots of coloured sprinkles on top.
We wish you happy Divali!