Christmas cupcakes with chocolate butter cream with cognac

Christmas cupcakes with chocolate butter cream with cognac

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Treat yourself and loved ones to these delightfully fluffy Christmas cupcakes with chocolate butter cream with cognac.

The ingredient of Christmas cupcakes with chocolate butter cream with cognac

  1. 125g of softened butter
  2. 3/4 cup (115g) powdered sugar
  3. 2 teaspoons of vanilla bean paste
  4. 2 eggs at room temperature
  5. 1 1/2 cups (225g) self-raising flour
  6. 1/2 teaspoon ground cinnamon
  7. 1/3 cup (80ml) milk
  8. Dried coconut flakes, to decorate
  9. 125g of softened butter
  10. 1 1/2 cup (230 g) icing sugar mixture
  11. 2 tablespoons cocoa powder, sifted
  12. 1 tablespoon cognac

The instruction how to make Christmas cupcakes with chocolate butter cream with cognac

  1. Preheat the oven to 180u00b0C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
  2. Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Pour the mixture into the paper cases. Bake in the oven for 20-25 minutes or until a skewer inserted in 1 cake comes out clean. Stand in the pan for 5 minutes, then transfer to a rack to cool.
  3. Make the butter cream: Using an electric mixer, beat the butter until light and fluffy. Gradually stir in the icing sugar and cocoa until combined. Add the water of life. Beat until combined. Spread (or pipe) of butter cream on the cakes. Garnish with the coconut. To serve.

Nutritions of Christmas cupcakes with chocolate butter cream with cognac

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