Chocolate cup cakes
These lovely little cakes taste just as good without the decoration. If you want to add that special touch buy all the things you need online from a site like www.imaginativeicing.demon.co.uk.
For the cakes:
125g (4oz) self-raising flour
30g (1oz) cocoa
150g (5oz) butter, softened
150g (5oz) soft dark brown sugar
3 medium eggs
2tbsp milk
For the topping:
200g bar plain chocolate
4tbsp crème fraîche
1. To make the cakes: Sift the flour and cocoa into a bowl, then add the butter, soft dark brown sugar, eggs and milk. Beat until smooth.
2. Divide the mixture between the paper cases in the bun tray. Bake in a preheated oven at 190°C/375ºF/gas 5 for 15-20 mins, or until the cakes have risen and spring back when lightly pressed.
3. Remove the cakes from the oven and transfer them to a wire rack. Leave them to cool.
4. To make the topping: Melt the chocolate and stir in the crème fraîche. Spread a little of the mixture on top of each cake.
5. Decorate as desired.
Top tip: The cup cakes may be frozen without the topping. Pack in a plastic freezer container and freeze them for up to 1 month. Defrost before decorating.
