Colourful Sprinkle Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (softened)
- ½ cup caster sugar
- ⅔ cup self-rising flour
- 3 Tbsps cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the chocolate fudge frosting
- ¾ cup plain Chocolate (70% cocoa solids)
- ⅔ cup butter
- 1 ¼ cups powdered sugar
- 1 tsp vanilla extract
- milk (if needed)
- To decorate
- sugar heart
- sugar sprinkles
- small Candy
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
4.
For the chocolate fudge frosting: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
5.
Beat the butter in a bowl until very soft, then gradually sift in the icing sugar. Beat well until smooth.
6.
Add the vanilla and stir in the melted chocolate until smooth (add a few drops of milk if the mixture is too stiff).
7.
Spoon the frosting on top of the cakes and decorate with sugar hearts, sugar sprinkles and sweets.
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