CHOCOLATE CUP
CAKES WITH DAR
K CHOCOLATE FR
OSTING
Makes 14
For the cupcakes
For the cupcakes
60g/2oz caster sugar
60g/2oz unsalted bu
tter, softened
1 egg
45g/1.5 oz self raisi
ng flour
15g/0.5oz cocoa
For the frosting
60g/2oz dark chocol
ate
100g/3.5oz mascarp
one, room temperatu
re
Method
1. In a bowl, cream
together the butter a
nd sugar until pale. A
dd the egg and
beat until thoroughly
combined.
2. Sift the flour an
d cocoa into the bowl
and fold into the mix
ture until almost
smooth.
3. Line the cupca
ke holes with cake
cases and spoon the
mixture equally
between them. Bake
for 8 to 9 minutes.
When the cakes are
ready, turn
them out onto a wire
rack to cool.
4. Whilst the cake
s are cooling, begin
to make the frosting
by melting the
chocolate in a bowl
over a pan of gently
simmering water. S
tir until the
chocolate has melted
smoothly.
5. Remove the bow
l from the heat and l
et the chocolate cool
slightly. Gently
stir the mascarpone
into the cooled choco
late until thick and c
reamy. Pipe
or spoon the frosting
onto the cooled cake
s.
WHITE CHOCOLA
TE AND RASPBER
RY CUPCAKES
WITH BUTTERCR
EAM FROSTING
Makes 14
For the cupcakes
60g/2oz caster sugar
60g2 oz unsalted but
ter, softened
1 egg
60g/2oz self raising
flour
15g/0.5oz white cho
colate, grated
30g/1oz raspberry, c
hopped
Method
1. In a bowl, cream
together the butter a
nd sugar until pale. A
dd the egg and
beat until thoroughly
combined.
2. Sift the flour in
to the bowl and fold
into the mixture unt
il almost smooth.
3. Fold in the cho
colate and chopped r
aspberries. Bake for
9 to 10 minutes.
When the cakes are r
eady, turn them out o
nto a wire rack to co
ol.
4. Whilst the cake
s are cooling, begin
to make the frosting
by melting the
chocolate in a bowl
over a pan of gently
simmering water. S
tir until the
chocolate has melted
smoothly.
5. Remove the bow
l from the heat and le
t the chocolate cool s
lightly. Beat the
butter in a large bow
l until soft. Add half
of the icing sugar an
d beat until
smooth.
6. Add the remain
ing icing sugar, cool
ed white chocolate a
nd milk and beat
until creamy and sm
ooth. Pipe the frost
ing onto the cooled
cakes and
decorate with half a
raspberry.
For the frosting
60g/2oz white choco
late
120g/4oz unsalted b
utter, softened
250g/8oz icing suga
r
2tbsp milk
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