Craftseller - November 2014

Craftseller 31

BAKE IT

Topyourhot

chocolate cupcakes

with freshly whipped

cream for a truly

authentic finish

TOP TIP

We've transformed everyone's favourite winter beverage into a mouth-watering

cupcake that's guaranteed to pull in hungry Christmas shoppers! By Jess Sharpe

Hot choc cupcakes

How to make the hot chocolate cupcakes

1

Pre-heat the oven to 170°C, 150°C Fan,

Gas Mark 3. Sift the cocoa into a large

heatproof bowl or the bowl of a freestanding

mixer. Add 4 or 5 tablespoons of hot (but not

boiling) water or coffee and stir in to create a

thick paste. Leave the mixture to one side

while you line a 12-hole muffin tin with

paper cake cases and weigh out the rest of

the cupcake ingredients.

2

Once the cocoa mix has cooled down a

little, add all the remaining cake

ingredients and beat together for one to two

minutes using a freestanding mixer or electric

whisk. Divide the cake batter evenly

between the paper cake cases and bake for

approximately 25 minutes, until the cakes

have risen and are firm to the touch. Remove

the cakes from the oven and cool in the tin

for a few minutes before moving to a wire

rack to cool completely.

3

To make the buttercream, first beat the

butter until very soft. Gradually

incorporate the icing sugar, then beat until it

is fluffy and pale in colour; add the milk if the

icing appears too stiff. Spoon the icing into a

piping bag fitted with a large star-shaped tip,

then pipe swirls of icing onto the cupcakes.

Top each cupcake with a mixture of pink and

white mini marshmallows and a short length

of straw. The finished cupcakes will keep in a

sealed container for up to five days.

INGREDIENTS

Forthecupcakes:

• 40g (½oz) cocoa


• 175g (6oz) caster sugar


• 175g (6oz) butter at room temperature


• 115g (4oz) self-raising flour


• 1 tsp baking powder


• 3 eggs

Fortheicing:

• 140g (5oz) butter at room temperature


• 280g (9¾oz) icing sugar


• 1-2 tbsp milk

Todecorate:

• Mini marshmallows


• Stripy paper straws cut into short lengths

Special equipment:

• Electric whisk


• 12-hole muffin tin


• Paper cake cases


• Piping bag and large star-shaped tip

Ti me: 1 .5hours
Makes: 12 cupcakes
Skill level: Easy

ALLERGY ADVICE When you are selling

homemade treats like our hot chocolate

cupcakes, make sure you label all products

with clear allergy warnings. For best

practice make sure you have a full list

of the ingredients used available to give

to any customers who ask. For more

information on food safety advice, visit the

Food Standards Agency at food.gov.uk

MAKE

FOR 18P

FOR£1.75

EACH