Easter is a the holiday that tells us that spring is coming and I can not wait.
I have had enough of cold weather and snow. So I made this yummi easter cupcakes to celebrate.
I like baking cupcakes and finding a great frosting to decorate with.
I am not the best at piping, but I try. What more can you ask. I think they turned out ok.
Chocolate cupcakes with chopped dark chocolate. Peanutbutter frosting, sweet with good peanut flavour.
I have had enough of cold weather and snow. So I made this yummi easter cupcakes to celebrate.
I like baking cupcakes and finding a great frosting to decorate with.
I am not the best at piping, but I try. What more can you ask. I think they turned out ok.
Chocolate cupcakes with chopped dark chocolate. Peanutbutter frosting, sweet with good peanut flavour.
Chocolate cupcakes
12 cupcakes
2 eggs
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup cocoa powder, sifted
2 tsp baking powder
a pinch of salt
2/3 cup whole milk
1/2 tsp vanilla extract
2/3 cup butter, melted
4 oz dark chocolate, roughly chopped
Preheat oven to 325 F. Fill a non-stick muffins tin with cupcake liners.
Melt the butter in a little saucepan, set aside.
Beat sugar and egg pale and fluffy in a food prossesor with paddle attatchment or a handheld elextric mixer.
In a separate bowl sift together all-purpose flour, baking powder, cocoa and salt.
In another bowl combine vanilla and milk. Gradually add the flour mixture and milk to the eggs.
Scrape down the sides with a spatula. Beat until the ingredients are well incorporated.
Finally stir in the melted butter and the chopped chocolate.
Spoon mixture into the muffins liners, until 2/3 full.
Bake for 25-30 minutes until the sponge bounce back when touched. Leave to cool slightly in the tin before
turning out on a wire rack to cool completely.
Peanut butter frosting
1 stick butter, softened
1/2 cup creamy peanut butter
1 tsp vanilla extract
3 cups icing sugar, sifted
1/4 cup milk
Cream together butter and peanut butter until well combined. Add in halv of the sifted icing sugar and
half the milk and mix until smooth. Add vanilla and the rest of the milk and icing sugar. Mix on medium speed until fluffy Fill a piping bag and decorate your cupcake. Sprinkle some chocolate or peanuts on top.
12 cupcakes
2 eggs
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup cocoa powder, sifted
2 tsp baking powder
a pinch of salt
2/3 cup whole milk
1/2 tsp vanilla extract
2/3 cup butter, melted
4 oz dark chocolate, roughly chopped
Preheat oven to 325 F. Fill a non-stick muffins tin with cupcake liners.
Melt the butter in a little saucepan, set aside.
Beat sugar and egg pale and fluffy in a food prossesor with paddle attatchment or a handheld elextric mixer.
In a separate bowl sift together all-purpose flour, baking powder, cocoa and salt.
In another bowl combine vanilla and milk. Gradually add the flour mixture and milk to the eggs.
Scrape down the sides with a spatula. Beat until the ingredients are well incorporated.
Finally stir in the melted butter and the chopped chocolate.
Spoon mixture into the muffins liners, until 2/3 full.
Bake for 25-30 minutes until the sponge bounce back when touched. Leave to cool slightly in the tin before
turning out on a wire rack to cool completely.
Peanut butter frosting
1 stick butter, softened
1/2 cup creamy peanut butter
1 tsp vanilla extract
3 cups icing sugar, sifted
1/4 cup milk
Cream together butter and peanut butter until well combined. Add in halv of the sifted icing sugar and
half the milk and mix until smooth. Add vanilla and the rest of the milk and icing sugar. Mix on medium speed until fluffy Fill a piping bag and decorate your cupcake. Sprinkle some chocolate or peanuts on top.
RSS Feed
