Dessert

LANCEWOOD® CHOCOLATE CUPCAKES

24

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

Ingredients

Cupcakes:

625 ml cake flour

375 ml sugar

10 ml bicarbonate of soda

30 ml cocoa powder

5 ml salt

250 ml buttermilk

2 extra large eggs

330 ml oil

5 ml vanilla essence                                  

10 ml white vinegar 

To finish:

200 g LANCEWOOD Spread Delight™ Chocolate Full Cream Spread

Raspberries

Other decorations of your choice

Method

Cupcakes:

Preheat the oven to 180°C. Line two 12-cup muffin pans with cupcake cups. Mix together the cake flour, sugar, bicarbonate of soda, cocoa powder and salt. Sift together twice. Beat the buttermilk, eggs, oil, essence and vinegar together. Add to sifted mixture and mix until combined. Do not over mix. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 full). Bake for approximately 20 - 22 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean. Do not over bake! Cool the cupcakes in the pans for 10 minutes. Remove and place on a wire rack and allow to cool completely before icing. 

To finish:

Spread with LANCEWOOD Spread Delight™ Chocolate Full Cream Spread and top with raspberries and other decorations of your choice.

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