Ferrero rocher cupcakes

Ferrero rocher cupcakes

It was my birthday recently and I was lucky enough to receive my favourite fancy chocolates. (Ferrero Rocher)
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Although they are delicious in their own right. I wanted to make something special using them. What better way to do that than with cake! I mean what’s a birthday without cake right?… πŸ™‚
There are many recipes about for cupcakes like these, however I found nearly all of them contain more chocolate / coco flavour and I didn’t want anything to detract from the beautiful chocolates themselves or be too sickly . So I decided to compliment the chocs with a simple vanilla cupcake and frosting. Plus a tiny sprinkle of mixed chocolate funetti.
This recipe will make 6 large cupcakes or 12 small. (I made 6 big ones)
The ingredients you will need are :
4 oz (100g) margarine
4 oz (100g) Caster sugar
2 medium eggs
4 oz (100g) self raising flour.
For the frosting:
2 oz (50g) margarine or butter
4 oz (100g) icing sugar
A small splash of milk.
Method
1. Preheat oven to 190 degrees Celsius, 375 degrees Fahrenheit, gas mark 5. Have your paper cases ready or a greased patty tin.
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2. Cream sugar and margarine together until fluffy and pale in colour.
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3. Mix in vanilla extract, then the eggs, one at a time, each with a little flour.
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4. Carefully fold in the last lot of flour .
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Pour into prepared tin or cases to half full.
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Add a ferrero roche to the centre and slightly press down. Fill up with the remaining mixture to almost the top of the case/tray.
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Bake for about 15 minutes until firm to the touch.
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5. When cooled make the butter icing by creaming the fat, gradually add the icing sugar and a splash of milk then stir together.
6.Decorate as you wish. I filled a piping bag and piped the frosting onto the cupcakes then added another lovely chocolate and some with extra chocolate sprinkles.
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All that’s left to do now is have a taste of your marvelous baking creation & if your feeling generous enough, share them. When you take a bite you’ll find a nice chocolatey surprise inside.
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My top tip for this bake is, to the buttercream in the fridge for a few minutes to firm up slightly before using as it will make it easier to work with.
Keep your eyes peeled for a new biscuit recipe coming next.
Kelly πŸ’–

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