CHOCOLATE TEDDY BEAR CUP­CAKES

The Jewish Chronicle - - Features - ANNABEL KARMEL

WITH HALF-TERM com­ing up, why not spend some time cook­ing with your child? When chil­dren cook they learn lots of skills like weigh­ing, mea­sur­ing, un­der­stand­ing time, mix­ing and knead­ing. You could also in­vite some of your child’s friends over for a cook­ing party. Here’s a yummy chocolate cup­cake which is fun to bake and dec­o­rate. You might ig­nite a pas­sion for cook­ing that goes be­yond lick­ing a spoon. Annabel Karmel has writ­ten three step-by-step cook­books for chil­dren in­clud­ing the ‘Mummy and Me Cook­book’ and ‘Cook It To­gether’ pub­lished by Dor­ling Kin­der­s­ley. More recipes at www.annabelka­rmel.com

Makes eight teddy bear cup­cakes

IN­GRE­DI­ENTS

For the cake 55g plain chocolate 55g but­ter 65g dark brown su­gar 1 egg beaten Half tsp vanilla 3 tbsp sour cream 55g plain flour Half tsp bak­ing pow­der 1 tbsp co­coa pow­der

For the but­ter­cream 75g plain chocolate 75g but­ter 2 tbsp ic­ing su­gar Pinch of salt

For dec­o­ra­tion Ready to roll white ic­ing Chocolate but­tons Chocolate M&Ms Black writ­ing ic­ing

METHOD

Pre­heat the oven to 180˚C / 350˚F / gas mark 4.

Line a muf­fin tin with eight cake cases.

Melt the dark chocolate over a pan of hot wa­ter then al­low to cool for five min­utes.

Cream the but­ter and brown su­gar un­til fluffy, then beat in the cooled chocolate, fol­lowed by the egg, vanilla, sour cream.

Sift the flour, co­coa and bak­ing pow­der into the bowl and fold in.

Spoon into the cake cases (about two – thirds full). Bake for about 20 min­utes, un­til risen and firm to the touch. Cool on a wire rack.

To make the but­ter­cream, melt the dark chocolate over a pan of warm wa­ter, then al­low to cool for five min­utes.

Beat the but­ter and su­gar to­gether with a pinch of salt, then beat in the cooled chocolate.

The ic­ing will be very soft, so re­frig­er­ate for 20 to 30 min­utes, stir­ring half-way through un­til firmer, but spread­able.

Swirl the but­ter­cream over the cakes us­ing a pal­ette knife.

Make eight small balls of white ic­ing and flat­ten into oval shapes.

Place in the cen­tre of each cup­cake and at­tach an M&M for the nose us­ing a lit­tle of the writ­ing ic­ing.

Draw on a mouth us­ing a tube of black writ­ing ic­ing and add chocolate but­tons for ears and M&Ms for eyes.

Add pupils to the eyes us­ing blobs of the black writ­ing ic­ing.

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