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Chocolate Cup Cakes

Chocolate Cup Cakes

Chocolate Cup Cakes
Recipe by: Daleen van der Merwe

Makes: 20 cup cakes
Preparation: 10 minutes
Cooking: 15 minutes
Cup Cakes
cup cake paper cases
125 g Classic Clover Fat Spread
200 ml sugar
5 ml vanilla essence
2 eggs, lightly beaten
2 cups cake flour
2 t baking powder
pinch salt
160 ml milk
100 g chocolate chips
nuts, chocolate vermicelli or glacé cherries, to decorate
Glacé Icing
300 ml icing sugar
1 tbsp cocoa
1 tbsp boiling water
1 t Classic Clover Fat Spread
Cup Cakes
Preheat oven to 190 °C. Line 2 muffin tins with 20 paper cases.
Cream butter and sugar until light and fluffy.
Add vanilla, the beat in eggs a little at a time.
Sift flour, baking powder and salt three times and fold into creamed mixture alternating with the milk .Fold in the chocolate chips
Spoon the mixture into the paper cases . Bake for 15 minutes or until a skewer inserted in the centre comes out clean.
Cool on a wire rack. When cool, ice with glacé icing and decorate as desired.
Glacé Icing
Sift icing sugar and cocoa together in a bowl.
Melt the spread in the boiling water. Add the boiling water gradually to the icing sugar, mixing to a smooth, thick paste that will coat the back of a spoon
Place the bowl over a small amount of boiling water and stir the icing for 1 minute. Pour icing quickly over the cup cakes and smooth the surface with a knife dipped in hot water.

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