Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Chocolate and almond cupcakes
These moreish chocolate cupcakes are delicious with a cup of tea
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Ready in 50 minutes
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Cooking time 20 minutes
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Prep time 30 minutes plus cooling time
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Makes 12
Ingredients
- 60 g unsalted butter
- 125 g Fairtrade granulated white sugar
- 1 large free-range egg
- 100 g self-raising flour
- 30 g cocoa
- 60 g ground almonds
- 100 ml semi-skimmed milk
For the icing:
- 100 g icing sugar, sifted
- 75 g unsalted butter
- 1 tbsp semi-skimmed milk
- 40 g Fairtrade smooth white chocolate, melted
- 15 g toasted flaked almonds
You will also need:
- 12 paper cake cases
Method
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1
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.
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2
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.
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3
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 flaked almonds.
