Ingredients:
4 oz (115g)
10 oz (300g) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
6 oz brown sugar
6 oz (170g) butter or margarine, at room temperature
8 oz chocolate chips (milk or dark chocolate)
150 ml Milk
1tsp vanilla essence
3 eggs
Chocolate Butter cream Icing
4 oz(115g)butter,preferably unsalted at room temperature
8 oz (225g)Icing Sugar sifted
1tsp Milo
1Tbsp cocoa powder
2Tbsp milk
2 packets snack size Arnotts tiny teddys to decorate
|
|
Preparation:
Preheat oven to 180degree. Line two cupcake tins with paper cases.
Sift the flour,baking powder bicarbonate soda, salt and sugar into a large bowl. Add the flour, butter, milk and vanilla essence .
With an electric mixer on medium-low speed,beat until smoothly beaten.Next crack in the eggs and mix on low speed till all combined. Fold in the chocolate chips and divide amongst the cupcake cases
Bake for 20-25 minutes or until a skewer inserted comes out clean.Cool in the tins for 10 mins, then turn out to cool completely on a wire rack.
For the icing, put the butter in a large bowl and mix until soft and gradually add the icing sugar with the cocoa and Milo and continue to mix either using a wooden spoon or an electric beater until the mixture is well combined.
Next mix in the milk until you have a nice smooth spreading consistency.
Once the cupcakes cool down top with icing and place a little tiny teddy on each one
|
Related recipes
(2 votes)
Recipes
Questions answers