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Brownie cupcake with DIY Neon Icing

Brownie cupcakes on Afternoon Express

Brownie cupcake with DIY Neon Icing

Chocolate brownies:
250g unsalted butter200g dark chocolate
80g cocoa powder
65g cake flour
1 teaspoon baking powder
360g castor sugar
4 large eggs

DIY neon icing: 
½ cup white chocolate
⅓ cup milk   
1 cup butter, softened 
5 cups confectioner’s sugar
¼ cup milk
2 teaspoons vanilla extract
Assorted food colouring


For the brownies:
Preheat oven to 180°C. Lay out 24 cupcake cases or grease a muffin tin. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate. Stir together well. Beat the eggs and mix in until you have a silky consistency. Pour your brownie mix into the cases, and place in the oven for around 20 minutes. Allow to cool.

For the icing:
Add the white chocolate chips and ⅓ cup of milk to a bowl over a pot of boiling water until the chocolate is melted and smooth. Allow to cool. Cream butter until light and fluffy. Stir in melted and cooled white chocolate and vanilla, then gradually add in icing sugar, about 1 cup at a time gradually adding milk if necessary. Beat on high for about 1 to 3 minutes until the buttercream frosting is smooth, fluffy and will hold a peak.Separate icing into different bowls and add food colouring. Place icing in piping bag and decorate brownies.

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