Saturday, 23 February 2013

Chocolate and Blueberry Cupcakes Recipe

Today there is a recipe for another classic cupcake, a chocolate sponge base topped with milk chocolate  icing (frosting) with fresh blueberries and coloured sugar balls used for decoration.

The cake batter and icing can be used for a range of other chocolate-based cupcakes.

Chocolate and Blueberry Cupcakes

Serves: 12


125g (4 oz) self-raising flour, sifted
25g (1 oz) cocoa powder
125g (4 oz) margarine, softened
125g (4 oz) golden caster sugar
2 large eggs

For the Topping:
100g (3 1/2 oz) milk chocolate, roughly chopped
100g (3 1/2 oz) icing sugar
250g (9 oz) unsalted butter, softened
100g (3 1/2 oz) blueberries
1 tbsp icing sugar (for dusting)
1 tsp coloured sugar balls
fresh blueberries


Combine the flour, cocoa powder, margarine, golden caster sugar and eggs in a large mixing bowl. Beat with an electric mixer for about 90 seconds, or until smooth.

Line the wells of a 12-well muffin tin with cupcake cases. Divide the batter evenly between the cases then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 minutes, or until well risen and a toothpick inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool.

For the topping, melt the milk chocolate either in a bain-marie (double boiler) or in the microwave. Stir until smooth. In the meantime, cream together the butter and icing sugar until smooth. Stir in the melted chocolate and beat again until smooth and even.

Once the cupcakes are cool, spread the tops with the icing and dot each cupcake with a few fresh blueberries. Dust the top of each cupcake with icing sugar and sprinkle over a few coloured sugar balls.

Serve immediately.

For many more cupcake and fairy cake recipes, why not visit the Celtnet Cupcake and Fairy cake recipes and cookery page?

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