Dark-trend cakes with a decoration to die for!
(4 votes)
Cook: 30 Mins
Serves: 12
Price: 35p per serving
Nutritional Information
Each 61g serving contains
Energy
804kj
192kcal
804kj
192kcal
10%
Fat
5.8g
5.8g
Med
8%
8%
Saturates
3.4g
3.4g
Med
17%
17%
Sugars
25.0g
25.0g
High
28%
28%
Salt
0.15g
0.15g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1318kj/315kcal
Typical energy values per 100g:
1318kj/315kcal
Ingredients
½tsp rapeseed oil
120g self-raising flour
170g caster sugar
60g unsalted butter, at room temperature
120ml skimmed milk
1 large egg, beaten
1tsp vanilla extract
1tbsp Dr. Oetker Food Colour Gel in Black
115g icing sugar
50g full-fat soft cheese
1tbsp smooth raspberry jam
Method
1
Preheat the oven to 180C/160C Fan/Gas 4 and fill a muffin tin with 12 cupcake cases. Lightly grease a small baking tray with the oil.
2
Mix together the flour and 120g caster sugar, then, using an electric whisk, beat in 40g butter until the mixture has a sandy consistency. Pour in the milk, egg, vanilla and food colouring and whisk until smooth.
3
Spoon into the cake cases and bake for 15-20 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then cool fully on a wire rack.
4
For the sugar glass, put the rest of the caster sugar in a pan and dissolve over a low heat, swirling occasionally – do not stir. It will turn gold. Pour onto the tray and leave in a cool, dry place to set.
5
Meanwhile, mix the icing sugar and remaining butter with a large spoon until evenly mixed. Add the soft cheese and beat for 2-3 mins until fluffy. Spread this icing over the 12 cupcakes.
6
Snap the sugar glass into shards and carefully push one into the top of each cupcake. Use the back of a spoon to smooth out the raspberry jam and spoon into a piping bag. Pipe drips of ‘blood’ around the sugar-glass shards.