Chocolate cupcakes
100g Tony's chocolate, milk or dark
150g butter (room temperature)
150g caster sugar
3 free-range organic eggs (room temperature)
200g self-raising flour
pinch of salt
2 tablespoons cocoa
125 ml buttermilk
Butter cream
220g soft butter
480g confectioners' sugar
1 tablespoon pure vanilla extract
3 - 5 tablespoons whipped cream
turquoise food colouring
Decoration
silver pearls - optional Frozen Cupcake Toppers
This Sunday we are making wintery chocolate cupcakes, even though winter has just begun. We pipe buttercream on top and decorate the cupcakes with with Frozen cupcake toppers. Immediately we get a good idea, we watch the movie while eating these cupcakes. So cosy! (We give the original recipe with buttercream, but the mini monsters prefer to eat the cupcakes with whipped cream) ;))
How to make the Frozen cupcakes
Melt the chocolate au bain marie and let it cool.
Weigh the butter and sugar.
Mix together until it is combined and creamy.
Beat in the eggs, one by one.
Stir flour, salt and cocoa together.
Sieve it in and fold it in.
Fold until you have a smooth mixture.
Fold in the chocolate.
Add the milk to the mixture.
Stir it into a smooth batter.
Place cases in the baking tin.
Fill the cases up to 3/4.
* Bake the cupcakes 20 minutes.
Allow to cool in the tin.
Then on a wire rack.
Add sugar to the cream as indicated
Beat the cream and stir in the colour.
Spoon the cream into a piping bag.
Pipe cream rosettes on the cupcakes.
Decorate the cupcakes with silver pearls.
Stick in Frozen cupcake toppers (optional).
Happy Winter!