Jumbo Chocolate cup cakes
Ingredients
- Butter 8 ounces
- Sugar 8 ounces
- Flour 6 ounces
- Coco powder 2 ounce
- Baking powder 2 ½ tsp
- Eggs 4
- Vanilla essence 1 tsp heaped
- Milk ¼ cup
Ingredients for butter cream icing
- Butter 4 ounces
- Icing sugar 8 ounces
- Coco powder 3 tbsp
- Coffee 1 tsp
- Water 1 tbsp
- Chocolate grated for decoration
Method
- Beat butter and caster sugar till light and creamy, sieve together flour, coco powder and baking powder, keep aside. In your beaten butter and sugar mixture, start adding in eggs 1 at a time alternating with sieved flour and coco mixture, lastly fold in left over flour and coco mixture. Fold in milk and vanilla mix slightly, pour this mixture in to well greased jumbo muffin pan, bake in a pre heated oven on 180 degrees for 25 minutes, remove cool and spread with butter cream icing. Decorate with grated chocolate.
Method for butter cream icing
- Beat butter and sugar till light and fluffy, add in coco powder, coffee mixed with water, beat well, and apply on cup cakes, topped with grated chocolate.
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