Serves Makes 12Prep: 30 minutes plus chilling. Cooking: 20 minutesTotal: 1 hour
These delicious and moreish chocolate cupcakes have the added perk of white chocolate icing and a sprinkling of flaked almonds.
Ingredients
60g unsalted English butter
125g granulated white sugar
1 large free-range egg
100g self-raising flour
30g cocoa
60g ground almonds
100ml semi-skimmed milk
FOR THE ICING
100g icing sugar, sifted
75g unsalted English butter
1 tbsp semi-skimmed milk
40g smooth white chocolate melted
15g toasted flaked almonds
YOU WILL ALSO NEED
12 paper cake cases
Preheat the oven to 180°C, fan 160°C, gas 4. Put the butter and sugar in a large mixing bowl and beat until pale and fluffy. Whisk in the egg.
In a separate bowl, combine the flour, cocoa and almonds. Mix in the milk and add to the butter and sugar mixture. Spoon into 12 cupcake cases then bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool completely.
To make the icing, gradually mix the icing sugar into the butter and whisk until light and creamy. Add the milk and chocolate and whisk well. Smooth onto the cupcakes with a small spatula and sprinkle with the almonds
source: Sainsbury’s
Posted: Amanda Conradie
Foto: Hettie Bezuidenhout