Valentine Cupcake

 

 

Valentine Cupcake

Created by Beverley Dunkley –
Head of CHOCOLATE ACADEMY™
Julie Sharp - Technical and development
Chef - CHOCOLATE ACADEMY™ centre

 

 

 

 
200 g margarine
200 g caster sugar
Cream together.

200 g whole eggs
1/8 tsp IBC red origins colour

Beat together.
Then add gradually to creamed margarine and sugar
with a little sieved flour.
175 g self-raising flour
25 g cocoa powder
Sieve together.
Then fold in the egg-margarine mixture.
Pipe into 20 cupcake cases.
Place in a preheated oven set at 180°C.
Cook 20 to 25 minutes.
Leave to cool.