These yummy cupcakes were one of the many I baked for Molly’s Cupcake Party.
Quick-mix Chocolate Cakes
Recipe from Women’s Weekly Easy Cupcakes By Colour
1 cup (150g) self raising flour
½ cup (75g) plain flour
1/3 cup (35g) cocoa powder
¾ cup (165g) caster sugar
185g soften butter
½ cup (125ml) milk
- Preheat oven to 180/160 degrees. Line 15 holes of two muffin pans with paper cases.
- Sift dry ingredients in to a bowl, add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed until mixture is smooth and changed into a paler colour.
- Drop ¼ cup of mixture into case. Bake for about 20mins. Stand cakes for 5 mins before turning topside up onto wire rake to cool.
Chocolate Butter Icing
125g butter softened
1 ½ cups (240g) icing sugar
2 tablespoons cocoa powder
2 tablespoons milk
- Beat all ingredients together.
- Makes 1 ¾ cups
To create the dragonfly cupcakes: Spread the top with and thick layer of chocolate icing. Make the dragonfly bodies using about four white choc bites each. Cut freckles in half and trim corners, position two on each cake for wings. Use pieces of shredded coconut for antennae.