Summary
(Makes 12 cakes) Ingredients For the chocolate cupcakes: 60g unsalted butter, at room temperature 140g caster sugar 1 large egg 1/ 2tsp vanilla extract 115g plain flour, sifted twice 30g unsweetened cocoa 1/4tsp bicarbonate of soda 1/4tsp salt 80ml sour cream 4tbsp strong espresso, cooled For the icing: White fondant Tubes of ready- coloured icing or Icing pens Luster dust Rejuvenating spirit, clear alcohol such as vodka, lemon juice, or clear vanilla extract Flower sprinkles Edible wafer flowers Method Preheat the oven to 180C/gas 4. Line a 12-hole muffin pan with paper cases. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about five minutes). Add the egg and vanilla extract, and beat until thoroughly incorporated. Combine the flour, cocoa, baking soda, and salt in a mixing bowl.
Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.See the full content of this document
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Using an ice cream scoop, spoon the batter into the paper cases,...
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