Become a high-ranking member of the household with camouflage cupcakes.
(45 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 40p per serving
Nutritional Information
Each 118g serving contains
Energy
1975kj
472kcal
1975kj
472kcal
24%
Fat
21.2g
21.2g
High
30%
30%
Saturates
13.0g
13.0g
Med
65%
65%
Sugars
53.1g
53.1g
High
59%
59%
Salt
0.35g
0.35g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1674kj/400kcal
Typical energy values per 100g:
1674kj/400kcal
Ingredients
12 paper cupcake cases
1 level tbsp cocoa powder
175g plain flour
2 level tsp baking powder
75g unsalted butter, at room temperature, plus 200g for the icing, softened
200g caster sugar
150ml milk
2 large eggs
1tbsp Camp Chicory & Coffee Esssence
2 level tsp Dr. Oetker Gel Food Colour in Lime Green
Few drops vanilla extract
400g icing sugar
40g dark chocolate, 70% cocoa solids, melted
Method
1
Preheat the oven to 160C/140C Fan/Gas 3. Line a 12-hole muffin tin or bun tin with cupcake cases. Mix the cocoa with 1tbsp boiling water and set aside.
2
Sift the flour and baking powder into a bowl. Rub in the 75g butter. Add the caster sugar and half the milk and mix with an electric mixer until just smooth – don’t overmix. Add the eggs and the remaining milk and mix together.
3
Divide the cake mixture between 4 small bowls. Add the cocoa mixture to 1 bowl, half the coffee to another bowl, half the green colouring and a few drops of vanilla extract to the third bowl, and a few drops of vanilla extract to the last one. Fill cases with alternate spoonfuls of each colour cake mixture until two-thirds full. Bake for 25 mins. Cool on a wire rack.
4
To make the icing, mix 200g butter and the icing sugar until combined (don’t use the mixer at this stage). Add 1tbsp water and beat with
an electric mixer until light and creamy. Divide the icing between 3 small bowls. Add the melted chocolate to one bowl and the remaining coffee to another. Add 1tsp green colouring and a few drops of vanilla to the last bowl.
5
Put a large star nozzle in a piping bag. Carefully fill the bag with alternate heaped teaspoonfuls of the different coloured icings. Finally, pipe onto the cakes in swirls.