|
|
Let them eat cake...
Chocolate Cupcake Cupcakes can make an impressive, contemporary centrepiece to your wedding breakfast and can be easily and cheaply made at home – with a little help from a few friends you could get a production line going! Remember though, that these will need to be made as close to the big day as possible and stored in a fridge so they stay fresh. For about 32 cakes: You will need: 1 Preheat the oven to 350F/180c or gas mark 4. Place baking cases into cupcake tins. 2 Cream together the butter and sugar until light and fluffy. 3 Gradually beat in the eggs, add a little flour if the mixture shows signs of curdling. 4 Fold in the rest of the flour and the cocoa powder with a metal spoon. 5 Spoon into the baking cases and bake for 15-20 minutes until the cakes are well risen and firm to the touch. Leave to cool on a cooling rack. 6 Now make the butter icing. Place the butter or margarine into a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough water to make the icing fluffy and spreadable. 7 Take a sharp knife and cut a circle out of the top of each cake at angle about 1cm/quarter of an inch from the edge. Fill with the butter icing and decorate with sugar flowers, chocolate shavings, etc or simply dust with icing sugar. |
