WE LOVE… MARBLE CUPCAKES pg30 // HIGHLAND COW CUPCAKES pg31 // ELDERFLOWER CUPCAKES pg33
For the strawberry & Champagne picnic cupcakes, see page 32
Chocolate & vanilla marble cupcakes
By Katie Deacon @Iheartkatiecakes for Guylian (www.guylian.com)
MAKES 16
For the cupcakes
175g (6oz) unsalted butter (at room temperature)
175g (6oz) caster sugar
3 large free-range eggs
175g (6oz) self-raising flour
1 tsp baking powder
2 tbsp cocoa powder
2 tbsp whole milk
1 tsp vanilla extract
For the frosting
250g (9oz) unsalted butter, softened
350g (12oz) icing sugar
50g (1¾oz) cocoa powder
1 tsp vanilla extract
2-4 tbsp milk
For the finishing touch
16 Guylian Chocolate Sea Shells Union Jack cupcake toppers
1 For the cupcakes, preheat the oven to 170°C/Gas Mark 3 and line 2 x12-hole cupcake trays with 16 small cupcake liners.
2 In the bowl of an electric mixer, add the butter and sugar and mix on a medium speed for 5 minutes until the butter is light and creamy.
Sift the flour and baking powder together
