Hello Sunshine

Ingredients

For the Chocolate Cupcakes

  • 88g cocoa powder
  • 95g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 170g unsalted butter
  • 225g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 115g sour cream

For the Buttercream Icing

  • 250g unsalted butter
  • 190g icing sugar
  • 1 tsp vanilla essence
  • a splash of milk
  • food colouring gels

nmm

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Method

  1. Preheat oven to 170 degrees C and line a 12 hole muffin tin with paper liners
  2. Into a medium bowl, sift the cocoa, flour, baking powder and salt and set aside
  3. In a mixing bowl cream butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla
  4. With mixer on low speed, add the flour mixture in two batches, alternating with the sour cream, beginning and ending with the flour
  5. Spoon the batter into the paper liners, filling each 3/4 full. Bake for 20-25 minutes, until a toothpick inserted in centres comes out clean
  6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
  7. For the buttercream icing, beat the butter and sifted icing sugar together until almost white. Add the vanilla essence and a splash of milk and mix for a minute or two
  8. Separate the buttercream into a few bowls. Colour half the buttercream blue (in different shades) and the other purple. Mix a few of the blue and purple colours together to get a true match with the real hydrangeas
  9. Using a Wilton 2D nozzle tip, fill the piping bag with the various colours of icing, alternating colours as you add the buttercream to the bag
  10. Pipe loose star shapes onto the cupcakes, starting from the edges and finishing in the centre. Finish with silver beads in the centre of each flower

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Love J

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