Mary Berry chocolate cupcake

• Baking & Spices

  • 2 Baking powder rounded
  • 1 Chocolate decorations
  • 4 Cocoa powder
  • 2 Golden castor sugar, Unrefined
  • 2 Golden icing sugar, Unrefined
  • 2 Self raising white flour

• Dairy

  • 3 Butter, unsalted
  • 1 Butter, salted
  • 1 Milk, whole

• Liquids

  • 2 Water

• Refrigerated

  • Eggs, free range

Found on bakingmad.com

Directions

• The Method Enter Bake mode Classic mode Step 1 Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). tip: Mixing your cupcake batter Ingredients for this step 40g 1½ oz Cocoa powder 4tbsp 4tbsp Water boiling 3 3 Egg(s) (free range) 175g 6¼ oz Butter (unsalted) 165g 5⅞ oz Unrefined golden caster sugar (we use Billingtons) 115g 4⅛ oz Self-raising white flour (we use Allinson) 1tsp 1tsp Baking powder rounded Classic mode Step 2 Divide the mixture equally between the 14 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack. tip: Testing if your cupcakes are baked Classic mode Step 3 To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving. Ingredients for this step 60 60 Butter (salted) 30g 1⅛ oz Cocoa powder 250g 8⅞ oz Unrefined golden icing sugar (we use Billingtons) All Ingredients 1 2 3