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Cadbury Cupcakes

Thank you Grace Melissa Miss Contagious Liphapang

• For the cupcakes: 
• 170g self-raising flour 
• 30g cocoa powder (I use Bournville to carry on the Cadbury theme!) 
• 220g butter/margarine 
• 180g caster sugar 
• 4 eggs 
• 1 tsp vanilla extract

For the buttercream: 
• 220g softened unsalted butter 
• 350g icing sugar 
• 15g cocoa powder 
• 180g melted Cadbury chocolate


For the cupcakes: 
1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and line a 12-hole cupcake or muffin tin with some paper or foil cases. 
2. Sift your flour into a large bowl and add in all the other ingredients. 
3. Beat well until smooth and combined. 
4. Spoon the mixture evenly between the 12 cases and bake in the preheated oven for 25-30 minutes until risen and springy to touch. 
5. Allow the cakes to cool in their tins for about 5 minutes before removing them and allowing them to cool completely on a wire rack.

For the buttercream
1. Break your chocolate into small pieces and melt it in the microwave or in a heatproof bowl over simmering water on the hob. Allow it to cool slightly while you prepare the icing. 
2. Place your butter and half the icing sugar into a large bowl and beat together until combined. 
3. Sift in the remaining icing sugar and cocoa powder into the bowl and beat again until incorporated. 
4. Pour in the cooled melted chocolate and mix. 
5. Beat the icing vigorously until fluffy and noticeably lighter in colour. 
6. Once nicely whipped, either spread or pipe your icing onto your cooled cupcakes. 
7. Top and decorate the cupcakes with extra chocolate or whatever you like.
8. Enjoy!