Fearne's Chocolate Cupcakes with Buttercream Topping

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Ingredients

  • For the cupcakes:

  • 150g butter
  • 150g caster sugar
  • 175g self-raising flour
  • 25g cocoa powder
  • 3 eggs
  • For the buttercream topping:

  • 250g butter
  • 500g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar (sifted)
  • 2 tsp milk
  • 12 raspberries
  • Chocolate flakes (or chocolate chips)

Use imperial measurements

Method

How to make Fearne's Chocolate Cupcakes with Buttercream Topping

1. Preheat the oven to 180ºC / 350ºF / Gas mark 4. Lay out 12 cupcake cases on a baking tray.

2. Beat the eggs with a fork in a separate bowl. Mix the butter, sugar, flour and cocoa powder in a bowl. Using an electric mixer, add the beaten eggs slowly into the bowl as you are mixing.

3. Using a large spoon place equal amounts of mixture into the 12 cupcake cases. Put the cupcakes into the oven (near the top) and bake for 15 to 20 minutes.

4. Check on them after 15 minutes, they should be firm to touch. (You can also test by popping a skewer into the middle of the cupcake, it should come out clean). If not ready, leave them in for a further five minutes. Remove from the oven and leave to cool.

5. While the cupcakes are cooling, make the buttercream topping. Place the butter into a bowl and stir in the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and vanilla extract using a wooden spoon. Then Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk (again using an electric mixer) until fluffy and lighter in colour.

Add two teaspoons of milk and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk again. If the mixture is still too stiff add a little more milk.

6. Once the cakes have cooled completely, put the buttercream mixture into a Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag with a large star nozzle and squeeze plenty of buttercream onto each cupcake.

7. Sprinkle chocolate flakes or chocolate chips over the top of the buttercream and, finally, pop a raspberry on the top!

Recipe given by Fearne Cotton.

This recipe appears in the Celebrity Bake Book, in aid of the Ben Kinsella Trust. Purchase your copy by clicking the link below.