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Cupcakes Two Ways

Kate, our store manager at our Swindon outlet store, has been very busy! She’s been experimenting with cupcakes incorporating Whittard hot chocolate and instant tea, as a way to introduce exciting flavours into her baking.

These cupcakes look very tempting and almost certainly disappeared very quickly!

Chilli Chocolate Cupcakes (Makes 12)

Ingredients:

125g self raising flour

125g caster sugar

125g unsalted butter

125g Whittard Chilli Hot Chocolate

2 medium eggs

Half a teaspoon of cayenne pepper

Butter Cream Frosting:

250g icing sugar

125g unsalted butter

Finely chopped red chilli to decorate

 

Preheat oven to 175 degrees

1. Cream the butter and sugar together using an electric whisk.

2. Beat in the two eggs and cayenne pepper

3. Gradually fold in the flour and chilli hot chocolate

4. When mixture is even spoon into twelve cupcake cases

5. Bake in oven for approximately 15-20 mins, or until firm to touch.

6. Whilst your cupcakes are baking, cream the butter and icing sugar together to make the frosting. Sift the icing sugar in to avoid clumps and ensure an even consistency. Leave to cool in the fridge until your cupcakes are ready to frost.

7. Once baked leave to completely cool before frosting using a piping bag.

8. Frost cupcakes as desired and top with a light sprinkling of chopped chilli.

9. Serve and enjoy!

Strawberry and Vanilla Cupcakes (Makes 12)

Ingredients:

125g self raising flour

125g unsalted butter

90g caster sugar

35g Strawberry and Vanilla instant Tea

2 medium eggs

The frosting

300g icing sugar

175g unsalted butter

Finely chopped dried lavender (to taste)

Lavender flowers to decorate

With the same method as above, lavender is very fragrant so caution is advised when using that! Best done to taste rather than exact measurements in my opinion.

Thank you Katie!

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