Chocolate Queen Cupcakes
Course: DessertIngredients
250 g butter
1 cup caster sugar
4 eggs
1 cup buttermilk
2 tsp vanilla essence
1 tsp instant coffee mixed with 4 tbsp. warm water
3 tsp baking powder
4 heaped tbsp of cocoa powder
2 cups flour
- SWEET VANILLA CREAM
250 ml fresh cream
2 tsp vanilla essence
3 tbsp icing sugar
berries and mint leaves for decorating
Directions
- Preheat the oven to 180°. Grease 2 muffin trays with butter or use cooking spray.
- In a large bowl, beat the butter and sugar until light and creamy. Add the eggs and vanilla essence and beat until light and fluffy. Sift in all the dry ingredients, add the buttermilk and coffee mixture and blend until just combined. Spoon the mixture into the muffin trays.
- Bake for 20-25 minutes until done. Allow to cool for a few minutes. Remove from the pan and transfer to a wire rack to cool completely.
- For the sweet vanilla cream, whisk the cream till almost stiff, add the vanilla essence and icing sugar and beat until stiff peaks form. Cut the cooled cakes in half and pipe the cream on the bottom half and top with the other half to join the cake.
- Pipe the cream on top of the cake and decorate with a slice of strawberry and a mint leaf. For extra effect, just before serving, dust with icing sugar.
