Ingredients for Chocolate Sweetie Cupcakes
- 175g unsalted butter, softened
- Granulated Sugar
- 3 large eggs
- Self Raising Flour
- 2 teaspoons baking powder
- Cocoa Powder
- 2 tablespoons milk
- 2 tablespoons golden syrup
- 200g icing sugar
- Smarties Candies
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How to Make Chocolate Sweetie Cupcakes
- Preheat oven to 190°C (gas mark 5).
- Line a 12-cup muffin tin with paper liners.
- Set aside 50g of butter for the icing.
- Cream together the remaining 125g of butter and 150g caster sugar until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- Add 1 tablespoon of flour with the last egg.
- In a separate bowl, sift together 175g self-raising flour, 2 teaspoons baking powder, and 25g cocoa powder. Gently fold into the wet ingredients.
- Evenly divide the batter among the prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the icing: In a saucepan, combine the reserved 50g butter, 2 tablespoons milk, and 2 tablespoons golden syrup. Heat gently until the butter is melted and the mixture is smooth.
- Remove from heat and sift in 200g icing sugar and the remaining 10g cocoa powder.
- Beat until smooth and creamy. Add more icing sugar if needed to reach desired consistency.
- Spoon icing onto the cooled cupcakes and decorate with Smarties or your favorite sprinkles.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
122g
Fat
64g
Carbs
14g
