One dozen
Recipe:
Chocolate Cup Cakes
Ingredients
2 cups self-raising flour
125ml good quality cocoa
pinch of salt
3 eggs
375ml castor sugar
1 cup boiling water
½ cup oil
1 tsp vanilla extract
Method
Preheat oven to 180C and place the cupcake holders into the muffin baking tray. Combine the water, oil. Beat the eggs and sugar until pale in color and creamy. Sieve the flour, cocoa and salt together and fold in the egg mixture, adding the wet ingredients while you are mixing. Spoon into the paper cups and bake for 12-15 minutes. Allow to cool.
Chocolate Topping
½ packet of instant chocolate pudding
250ml fresh cream
½ cup milk
Open chocolate pudding into a small mixing bowl and mix with the ½ cup of cold milk. Allow to set for about 10-15 minutes. In the meantime, whip the cream until it forms soft peaks. Add the instant pudding, that has now set and beat until thoroughly mixed. Spoon into a piping bag and start decorating the cupcakes.
Iced Coffee Topping
½ packet of instant vanilla pudding
1 packet 2-in-1 café Enrista
250ml fresh cream
½ cup milk
Open vanilla pudding and coffee into a small mixing bowl and mix with the ½ cup of cold milk. Allow o set for about 10-15 minutes. In the meantime, whip the cream until it forms soft peaks. Add the instant pudding, that has now set and beat until thoroughly mixed. Spoon into a piping bag and start decorating the cupcakes.
