Recipes
Date posted: 27/03/2019
Ingredients
| Cupcakes: | |
| Plain flour | 190g |
| Caster sugar | 210g |
| Cocoa powder | 32g |
| Everyday Favourites salt | 3g |
| Bicarbonate of soda | 5g |
| Oil | 75g |
| Vinegar | 15g |
| Cold water | 240ml |
| Callebaut finest Belgian dark chocolate – recipe Nº 811 (melted) | 20g |
| Chocolate buttercream: | |
| Callebaut finest Belgian dark chocolate – recipe Nº 811 (melted) | 125g |
| Soya milk | 125g |
| Soya butter | 50g |
Method
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Method for cup cake mix:- Mix all of the dry ingredients together.
- In a separate bowl, mix the wet ingredients together.
- Gradually mix the dry and wet ingredients together to create the cupcake mixture.
- Place the mixture into individual cases in cup cake tins.
- Bake for 15-20 minutes at 180°C.
- Mix the Callebaut 811 Dark Chocolate Callets with the milk and butter to create a smooth consistency.
- Once the cupcakes are cool, decorate the top with the buttercream and add sprinkles or fresh fruit as desired.