for the recipe Chocolate Flowerpot Cupcakes
|10||cupcake cases , or mini flower pots|
|120 g||unsalted butter|
|120 g||caster sugar|
|2||eggs , large|
|120 g||plain flour|
|25 g||cocoa powder|
|2 tsp||baking powder|
|50 g||milk chocolate chips|
|1 tsp||Queen Vanilla Bean Paste|
|Dr. Oetker Ready to Roll Icing White|
|Dr. Oetker Designer Icing Chocolate Flavour , or Dr. Oetker Designer Icing Pink|
|Dr. Oetker Edible Mini Wafer Flowers|
|Dr. Oetker Edible Wafer Daisies|
|Dr. Oetker Gel Food Colour Lime Green|
Line a cupcake tin with 10 cases, and preheat oven to 180⁰C.
In a large mixing bowl cream together the butter and the sugar with an electric beater. Beat in the eggs one at a time.
Sift the flour, cocoa powder and baking powder into the mixing bowl. Add salt and milk chocolate chips and gently fold in.
Fold in 75ml of milk and the Queen Vanilla Bean Paste in stages to make a smooth batter.
Split mixture between 10 muffin cases or mini flower pots if you have them, then bake for 20 minutes. Place on a rack to cool completely.
Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of Dr. Oetker Gel Food Colour Lime Green. Knead colour into icing, continuing until fully blended. Using a rolling pin, roll out to approximately the thickness of a $1 coin. Carefully using a knife, cut out long thin leaves approx 5 – 7cm long and 1.5cm wide. Take 3 leaves and gently squeeze together at one end and place on top of cupcake.
Use Dr. Oetker Designer Icing Pink or Chocolate Flavour with the star nozzle on top of each cupcake.
Decorate with Dr. Oetker Mini Wafer Flowers and Wafer Daisies.