Independence Day Cupcakes

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Prep and cook time: 40 minutes

Makes: 14 cupcakes

Ingredients

25g | 1 oz cocoa powder

100 ml | 7 tablespoon boiling water

50g | 2 oz | ¼ cup butter

100g | 3 ¼ oz caster (superfine) sugar

1 egg, beaten

85g | 3 ½ oz plain (all-purpose) flour

½ tablespoon bicarbonate (baking) soda

¼ tablespoon baking powder

For the topping

175g | 6 oz | ¾ cup unsalted butter

350g | 12 oz | 2 ¼ cups icing (confectioners’) sugar

2 tablespoon lemon juice

6 tablespoon hot water

To decorate

Red, white and blue sugars stars

Method

Preheat the oven to 180 degrees Celsius and place 14 medium paper cases in a muffin tin
Put the cocoa and boiling water into a small bowl and mix to a smooth paste, and allow it to cool. Beat the butter and sugar in a mixing bowl until soft and light, and then beat in the egg.
Sift in the dry ingredients and stir until blended. Stir un the cocoa paste and mix until smooth.
Spoon the mixture into the paper cases and bake for 20 minutes until risen and springy to the touch. Remove from the tins and cool on a wire rack.
For the icing, beat the butter until soft. Sift in the icing sugar and stir well. Beat in the lemon juice and hot water until the mixture is smooth.
Spoon the mixture into a piping bag and pipe swirls on top of the cooled cakes. Scatter the sugar stars over the top.

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1 4 1 minute read