Chocolate cupcakes with sprinkles recipe

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  • Serves Makes 12 cupcakes
  • 20 mins to prepare and 30 mins to cook
  • 295 calories / serving
  • Freezable
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Pre-heat the oven to 180° C.

Line a 12 tin cupcake tray with cupcake cases.

In a large mixing bowl, whisk together all the batter ingredients with an electric hand held whisk until you have a smooth batter; usually 1-2 minutes. Spoon into the prepared cases and bake for 16-20 minutes until springy to the touch and risen. Remove from the oven and allow to cool on wire racks.

Prepare the icing as the cup cakes are cooling; whisk together the butter and icing sugar until combined, smooth and fluffy. Whisk together the cocoa powder and boiling water to make a paste, then add this to the butter and icing sugar mixture and whisk again until combined and even.

Spread on top of the cup cakes once they have cooled, then decorate with the assorted mixed sprinkles before arranging in boxes and serving.

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  • Ingredients

  • For the cupcakes

  • 110g self-raising flour
  • 25g cocoa powder
  • 110g butter, softened
  • 110g golden caster sugar
  • 2 large eggs
  • For the icing and garnish

  • 100g butter, softened
  • 200g icing sugar, sifted
  • 40g cocoa powder, sifted
  • 15ml boiling water
  • assorted mixed sprinkles, to decorate
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  • Calories
  • Sugar
  • Fat
  • Saturates
  • Salt
of an adult's Reference Intake daily amount.
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