Friday - - Recipe Cards -

FOR THE CHOCO­LATE IC­ING 1 Pre­heat the oven to 180°C. Line a cup­cake tray with pa­per cases. 2 Place but­ter, milk, sugar and co­coa pow­der in a pan over medium heat, stir un­til the sugar dis­solves. Sim­mer for 2 min­utes. 3 Re­move mix­ture from heat, place in a bowl and al­low to cool. Add the egg, whisk­ing well. Sift in the flour and bak­ing pow­der and fold through the mix­ture. Stir in grated choco­late and a pinch of salt. 4 Spoon mix­ture into cup­cake cases and bake for 15-20 mins or un­til an in­serted skewer comes out clean. 5 Mean­while, to make the ic­ing heat cream in a small pan un­til al­most boil­ing. Place the choco­late in a small bowl, and pour over hot cream. Al­low choco­late to melt, beat­ing un­til smooth. 6 Spread ic­ing on cup­cakes and dec­o­rate with mini marsh­mal­lows.

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