Chocolate nest cup cakes
Makes 12
250 ml (140 g) self-raising flour
1 ml salt
45 ml cocoa powder
125 ml (100 g) sugar
1 extra-large egg
60 ml milk
80 ml cooking oil
5 ml caramel essence
12 small chocolate eggs
1 Flake® chocolate, crumbled
Chocolate butter icing
125 g butter or margarine, softened
500 ml (250 g) icing sugar, sifted
60 ml (25 g) cocoa powder
30 ml hot water
5 ml caramel essence
about 30 ml milk
1. Sift flour, salt and cocoa powder together. Add sugar.
2. Whisk egg, milk, oil and essence together. Add to dry ingredients and mix well.
3. Place paper cups into muffin pan. Spoon mixture into paper cups, filling each two-thirds full. Bake in a preheated oven at 180 °C for 12 – 15 minutes. Turn out onto a wire rack to cool completely.
4. Icing: Cream butter and icing sugar together. Mix cocoa powder with hot water until smooth and add to icing. Add essence and just enough milk to mix to a smooth, spreadable consistency.
5. Pipe or spread icing onto cup cakes and decorate with eggs and crumbled Flake®.