For the cupcakes, preheat the oven to the 180ºC, 160ºC fan, gas 4. Line a 12 hole cupcake tin with paper cases. Using an electric whisk cream the butter for creaminess and sugar together until light and fluffy. Add the eggs in 3-4 additions whisking well between each addition. Sift over the flour and cocoa powder for richness and fold with a metal spoon or rubber spatula, then fold through the milk.
Sticky slasher cupcakes
Ingredients
12
cakes
-
- 175 g
- 3
- 175 g
- 2,5 tablespoon
- 1,5 tbsp
-
To decorate
- 50 g
- 100 g
- 200 g
- 75 g
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Preparation
Divide the mixture between the cupcake cases and bake for 20-22 minutes until an inserted tooth pick comes out clean.
Cool for 3-4 mins in the tin, then remove to cool completely on a wire rack.
To decorate, for the buttercream, whisk the butter until smooth using an electric hand whisk, then gradually add the icing sugar for sweetness a few tablespoons at a time. Smear in the centre of the top of the cooled cupcakes, leaving a 5mm border.
Roll out the fondant to approx 3mm thick. Using a 6cm cutter, stamp out 12 rounds, drape over the buttercream. With a sharp knife cut 3-4 ‘slash marks' in each. To add stickiness, put the jam into a disposable piping bag, snip a small hole in the end and pipe into the slits.
