I love these cupcakes the colour is just amazing . Today I tried a new butter cream for a change of scenery. I used cocoa and chambord which actually worked really really well together :) Chambord is one of those things I use for cooking all the time but never actually drink .
100g S-R Flour
15g cocoa powder
1/4 tsp baking powder
115g Softened butter
115g Caster sugar
2 tbsp of red colouring
1 tsp vanilla extract
For the icing :
250g icing sugar
80g softened butter
2 tbsp of milk
2 tbsp Chambord
1 tbsp cocoa powder
1. Preheat the oven to 180 degrees (350F/gas mark 4) and line a muffin tin with cases .
2. Soften the butter and cream with the sugar . Then stir in the flour ,eggs and baking powder . In another bowl mix the cocoa , red colouring and vanilla to make a paste then add this to your buttery flourey mix .
3.Once everything is well combined . Place a tablespoon of mix into your cases and bake for 15 minutes or until a skewer comes out clean.
4. Whilst the cakes are cooling get your butter cream ready . Mix the softened butter with the icing sugar until combined. Add the chambord and cocoa and mix until thick - but not to thick that you can't pipe it .
5. When the cakes are FULLY cool pipe, I decorated with a bit of pink glitter for a bit of well sparkle.
ENJOY !!!! :)
Just a little side note I picked up this snazzy carrier in Tescos yesterday ... you get the muffin tin and a lid that clips on for easy carrying . I just thought that was a very good invention. I can't find this one online but Amazon do a very very similar one if not a little more pricey