Cadbury Joy Cupcakes
(13 Sep 2018)

Cadbury Joy Cupcakes

Cadbury Joy Cupcakes

Recipe by Grace Stevens


Cupcakes:

    2 Extra-large eggs
    375ml Sugar
    310ml Flour
    3ml Salt
    5ml Bicarbonate of soda
    3ml Royal baking powder
    180ml Cadbury Cocoa Powder
    180ml Hot coffee
    50g Cadbury Dairy Milk Plain Chocolate
    90ml Oil
    180ml Milk
    30ml Lemon juice
    3ml Vanilla extract

Buttercream:

    350g Soft butter
    600g Icing sugar (sifted)
    30ml Milk
    45ml Cadbury Cocoa Powder

To finish:

    Crushed Cadbury Whispers
    Cadbury Astros
    Melted Cadbury Milk Plain

Cupcakes:

  1. Preheat oven to 160ºC
  2. Line two muffin pans with cupcake liners
  3. Mix lemon juice and milk, allow to curdle
  4. With a stand mixture, whisk eggs until light and fluffy.
  5. Mix chocolate with the coffee and mix well. Set aside.
  6. Sieve the flour, baking powder, bicarb, sugar, salt and cocoa powder.
  7. Turn the mixer down to the lowest setting, add oil and whisk well.
  8. Add the milk and then add the dry ingredients slowly until completely combined.
  9. Use an 80ml measuring cup to divide the mixture up into the cupcake liners.
  10. Bake for 25 to 30 minutes until a cake tester comes out clean.
  11. Allow to cool completely in the tins.



Buttercream:

  1. Combine the butter and the icing sugar in a stand mixture.
  2. Using the paddle attachment beat well.
  3. Add the milk to create a good consistency for piping

To Finish:

  1. Pipe a swirl of buttercream onto each cupcake.
  2. Top with crushed Cadbury Whispers and Cadbury Astros
  3. Drizzle melted Cadbury Milk Chocolate to finish

 

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