Cointreau and chocolate mini cupcakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 40 g Butter (unsalted) softened
- 140 g Unrefined golden caster sugar
- 100 g Plain white flour
- 20 g Cocoa powder
- 1½ tsp Baking powder
- ½ tsp Orange zest finely grated
- 1 tsp Egg(s) (free range) large
- 50 ml Cointreau
- 80 ml Milk (whole)
For the buttercream
- 80 g Butter (unsalted)
- 225 g Icing sugar
- 30 g Cocoa powder
- ½ tsp Orange zest finely grated
- 15 ml Milk (whole)
- 15 ml Cointreau
- Chocolate sprinkles for decoration
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1
Preheat the oven to 170°C (150°C, gas mark 3) and place cupcake cases in a mini cupcake or muffin tin.
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2
Place the butter, sugar, flour, cocoa powder, baking powder and orange zest into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.
For this step you'll need:
- 40g Butter (unsalted)
- 140g Unrefined golden caster sugar
- 20g Cocoa powder
- 1½tsp Baking powder
- 100g Plain white flour
- ½tsp Orange zest finely grated
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3
Mix together the egg, cointreau and milk in a jug then gradually add to the bowl and mix thoroughly.
For this step you'll need:
- 1tsp Egg(s) (free range) large
- 50ml Cointreau
- 80ml Milk (whole)
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4
Spoon the batter into the cupcake cases until they are 2/3 full.
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5
Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. Leave to cool on a wire rack.
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6
To make the buttercream mix together the butter, icing sugar, cocoa powder and orange zest until it resembles breadcrumbs in texture, then add the milk and cointreau and mix on a high speed until the frosting is soft and fluffy.
For this step you'll need:
- 80g Butter (unsalted)
- 225g Icing sugar
- ½tsp Orange zest finely grated
- 30g Cocoa powder
- 15ml Cointreau
- 15ml Milk (whole)
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7
Decorated the cupcakes with buttercream using either a piping bag or palette knife and finish with chocolate sprinkles.