Chocolate, Love & Cream Cupcakes

Chocolate, Love and Cream Cupcakes


Makes 12                                                 Prep: 30 mins (not including the biscuits)

                                                                                            Baking: 20 minutes



What do we need:

125 gr butter softened
125 gr soft light brown sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons cocoapowder

Topping:

Whipped cream/ cocoapowder and Shrewsbury biscuits

1. Preheat your oven to 180C. Stand your silicone or paper cases in your muffin tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Mix in the flour and the milk.

2. Divide the mixture in the cases. Bake for 15-20 minutes until risen and springy to the touch.
Leave to cool completely on your wire rack.

3. Decorate. The recipe for Shrewbury biscuits is on this blog, just shape little hearts instead of fluted rounds, and sprinkle a little bit of lavender together with the sugar over the small biscuits.




                                                                     "Enjoy"