Makes: 18 Cupcakes Oven: 180 °C / 375 °F
Preparation Time: 1 hour 30 minutes Baking Time: 10 – 12 minutes
Ingredients
| 360 |
g |
Cake flour (3 cups) |
| 3 |
ml |
Salt (½ tsp) |
| 5 |
ml |
bicarbonate of soda (1 tsp) |
| 125 |
ml |
Cocoa (½ cup) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 250 |
g |
Butter |
| 400 |
g |
Sugar (500ml) (2 cups) |
| 3 |
|
Large eggs |
| 5 |
ml |
Vanilla essence (1 tsp ) |
| 200 |
ml |
Warm milk |
| 200 |
ml |
Cold water |
| 250 |
ml |
Dark chocolate chips |
Fudge Icing
| 60 |
ml |
Milk |
| 50 |
g |
Margarine |
| 400 |
g |
Icing sugar |
|
|
Food colouring of choice |
Decoration
| Chocolate eggs |
| Chocolate bunnies |
Method
- Mix the flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
- Cream the butter and sugar together, until light and creamy. Add the eggs, one at a time, beating well after each addition. Add vanilla essence.
- Add the dry ingredients, milk and water, alternatively to the butter mixture – mixing well after each addition. Add the chocolate chips and stir until well distributed.
- Place 18 paper baking cups into muffin pan hollows and fill ¾ of the cup with the batter.
- Arrange 3 small containers on top of the muffin pan to elevate the plastic cover. Cover with greased plastic and rise until the batter reaches the top of the paper cup, about 10 – 15 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 10 – 12 minutes. Allow to cool and spread with the fudge icing. Decorate with small chocolate eggs and chocolate bunnies.
