Prep and cook time: 30 minutes
Makes: 10 cupcakes
110g | 4 oz | ½ cup caster (superfine) sugar
50ml | 1 ½ oz | 10 tablespoon whip cream
110g | 4 oz | 1 cup self-rising flour
½ tablespoon baking powder
50g | 2 oz | ¼ cup butter, melted
For the icing
225g | 8 oz | 1 ¾ cups icing (confectioners’) sugar
25g | 1 oz cocoa powder
25g | 1 oz sugar
3 tablespoon water
Colored sugar sprinkles
- Preheat the oven to 180 degrees Celsius and place 10 paper cases in a bun tin.
- Whisk the eggs and sugar together until light and when whisk in the cream. Sift in the flour and baking powder and fold in. Gently stir in the butter until blended
- Spoon the mixture into the paper cases and bake for 12-15 minutes until risen and golden and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes. Place on a wire rack to cool completely.
- For the icing, sift the icing sugar into a bowl, heat the cocoa, sugar and water in a pan over a low heat until the sugar has dissolved. Bring to a boil and remove from the heat. Pour onto the icing sugar and beat until smooth. Ice the cakes while warm as the icing sets quickly, and scatter with sugar sprinkles.
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