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Chocolate Cupcake

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Prep and cook time: 30 minutes

Makes: 10 cupcakes



2 eggs

110g | 4 oz | ½ cup caster (superfine) sugar

50ml | 1 ½ oz | 10 tablespoon whip cream

Get Recipes from professional Pastry Chef Keiko

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


To decorate

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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Click here to go to Chocolate Raspberry Cupcakes recipe>>>>

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