d up by
Whiske
Be cool
as icing
Pastel cupcakes
Buy
For the cupcakes:
125g dark chocolate
(70% cocoa solids)
100g unsalted butter
175g light muscovado
sugar
2 large free-range eggs
75g plain flour, sifted
¼tsp sea salt flakes
Make
For the frosting:
250g butter, softened
350g icing sugar, sifted
Few drops each of pink
and purple food colouring
1.
2.
3.
4.
5.
Heat the oven to 180°C, 160°C fan, gas 4. Melt the
chocolate and butter together in a large saucepan
over a low heat. When completely melted, stir in the
sugar, then the eggs one by one. Fold in the flour
and salt.
Line a 12-hole muffin tin with cupcake cases, then
divide the mixture between the cases. Bake in the
centre of the oven for 12 minutes.
Remove from the oven, and leave to cool completely
on a wire rack.
For the topping, beat together the butter and
icing sugar until smooth. Divide between 2 bowls,
stirring pink food colouring into one and purple food
colouring into the other.
Put spoonfuls of each topping into a duo piping bag
and use to pipe swirls on the cakes to create the
multi-coloured effect.
This delicious recipe comes from our friends at woman&home.
Find more cake inspiration at womanandhome.com
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