Chocolate Cupcakes are easy to make and are super tasty.
They are deliciously moist and flavoured with our Sugar and Crumbs Natural Flavoured Icing Sugar and Cocoa Powder. They are a must to make with your children and let them loose decorating them for you.
What are Chocolate Cupcakes?
Chocolate Cupcakes are a deliciously light moist sponge flavoured with Sugar and Crumbs Natural Flavoured Icing sugar and Our flavoured Cocoa Powder, topped with a yummy tasting buttercream flavoured with Sugar and Crumbs Natural Flavoured Icing Sugar.
In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour?
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Ingredients
- 15g White Wine Vinegar
- 300ml Milk
- 50ml Vegetable Oil
- 60g Butter Melted and cooled
- 2 Eggs
- 300g Sugar and Crumbs Natural Flavoured Icing Sugar any of your choice
- 250g Gluten Free Self Raising Flour
- 75g Sugar and Crumbs Chocolate Orange Cocoa Powder
- 10g Bicarbonate of Soda
- 100g White Chocolate Chips
- Cupcake Cases
For the Buttercream
- 250g Softened Butter
- 500g Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
- Wilton 1M piping Nozzle
- Piping Bag
- Colour Pop Intense Gel
Instructions
- Fill your cupcake tin with cake cases of your choice and pre-heat the oven to 140c.
- Add the 15g vinegar to the milk and set aside for a few minutes.
- Combine all the dry ingredients in a mixing bowl.
- Add the eggs, oil and melted butter to the milk mixture and whisk thoroughly.
- Slowly add the wet liquid to the dry ingredients and beat until smooth.
- Add the white chocolate chips to the mixture and combine well.
- Divide the cake batter evenly between the cupcake cases and bake in the oven for 20-25 minutes until the cupcakes are firm but springy when touched.
- Remove them from the oven and cool them in the cupcake tin for 20 minutes then allow them to cool completely on a wire rack.
To make the buttercream
- Add the softened butter to a clean mixing bowl and beat until light and fluffy.
- Add the Sugar and Crumbs Natural Flavoured Icing sugar and chop it in using a spatula to prevent an icing sugar cloud from enveloping your kitchen.
- Once the butter and icing sugar has combined turn add the Colour Pop Insense Gel to the mixture and up the speed to medium-high for no more than 20- 25 seconds.
- Using a 1M Wilton tip in a piping bag you can then decorate your cupcakes in Rose Swirls or any design you wish to use.
