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Chocolate freckle cakes
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up party cupcakes with chocolate cream cheese frosting and colorful sprinkles for a festive touch.
Ingredients:
  • 125g butter, softened
  • 107.50 gm caster sugar
  • 187.50 gm self-raising flour
  • 4.00 gm baking powder
  • 32.50 gm cocoa powder
  • 260.00 gm buttermilk
  • 2 eggs, lightly beaten
  • 65g cream cheese, softened
  • 112.50 gm icing sugar mixture
  • 20.00 gm cocoa powder
  • 20.00 gm hot water
  • 12 chocolate freckles, or similar, to decorate
Instructions:
  • Preheat the oven to 180°C. Line a 12-hole muffin pan with 2 paper cases each, each with a 1/3-cup capacity.
  • In an electric mixer, beat together butter and sugar until pale. Sift flour, baking powder, and cocoa over the butter mixture and stir to combine. Add buttermilk and egg, then beat on medium speed until smooth.
  • Fill each paper case with a generous 1/3 cup of batter. Bake for 15 to 20 minutes until a toothpick comes out clean. Allow the cupcakes to rest in the pan for 10 minutes before transferring them to a cooling rack. Gently peel off the paper cases once cooled.
  • Prepare the icing by blending cream cheese, icing mixture, and cocoa with an electric mixer until fully incorporated. Incorporate hot water and continue to beat until a smooth consistency is achieved. Spread the icing over the cupcakes and garnish with freckles for a delightful finish.

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