Chocolate rose cupcakes

A super-easy, moist and delicious chocolate cupcake which takes a few minutes to make and will probably last as long! The glittery rose icing design makes these so pretty and appeals to adults and kids. I often make a batch to take to a friend, they certainly make people smile and that makes me happy!

Makes: 12 large cupcakes (plus a small taster one)

YOU WILL NEED

12 hole muffin tray and muffin cases

Red/pink food colouring (I love electric pink!) Wilton 1m icing nozzle and an icing bag

Gold glitter pump spray

INGREDIENTS For the cupcakes:

2 large eggs

200ml full fat milk

1½ tsp vanilla extract

75g softened unsalted butter 200g plain flour

275g caster sugar

50g cocoa powder

1 tsp baking powder

¼ tsp salt

For the buttercream Icing

100g unsalted butter, softened 50ml full fat milk 1tsp vanilla extract 450g sifted icing sugar Electric Pink Food Colouring

METHOD

Heat oven to 190°C (170°C fan).

Whisk the eggs, milk and vanilla extract in a jug.

Beat together the rest of the ingredients in a stand mixer with a paddle attachment until well mixed.

Add the egg, milk and vanilla extract mixture and mix until smooth.

Spoon into cupcake cases to full and bake for 18-20 mins until a skewer comes out clean when pushed into the centre of one. Take the cupcakes from the tin and leave to cool completely on a wire rack.

While the cupcakes are baking make your icing

In your stand mixer beat the butter with the milk, vanilla extract and of the icing sugar until smooth. Slowly add the rest of the icing sugar and food colouring until you're happy with the colour and the icing is smooth and creamy.

Put the icing nozzle into