Chocolate Cupcakes
Over a year ago
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Ingredients
- 175g/6oz unsalted butter, softened
- 125g/4oz caster sugar
- 125g/4oz self raising flour
- 3 eggs
- 125g/4oz ground almonds or hazelnuts
- 50g/2oz unblanched hazelnuts, coarsely chopped & toasted
- 75g/3oz white chocolate, chopped
- 75g/3oz milk chocolate, chopped
- 250g/8oz unsalted butter, softened
- 50g/2oz caster sugar
- 125g/4oz icing sugar
- 2tsp lemon juice
Accompaniment
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Method
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1
1. line a 12 section muffin tin with paper cases. put the butter, caster sugar, flour, eggs & ground almonds or hazelnuts into a bowl & beat with a hand held electric beater for 1-2mins until pale & creamy.
2. reserve a handful of the chopped unblanched hazelnuts for decoration. add the remainder to the creamed mixture with the white & milk chocolates, mix together & spoon into the paper cases.
3. bake the cakes in a preheated oven, 180c/gas 4, for about 20mins until they are risen & just firm to the touch. transfer to a wire rack to cool.
4. make the icing. beat together the butter, sugars & lemon juice in a bowl until pale & fluffy. spread the icing over the cakes with a small spatula & decorate with the reserved nuts.
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