Crunchie Cupcakes

Crunchie Piped Icing Cakes

These cupcakes make every day feel like a Friday. With a base of chocolate sponge cake, creamy buttercream piped on top, and crowned with pieces of delicious Cadbury’s Crunchie, they’re the perfect treat for all the family. Even better, they’re really quick to whip up and will make everyone smile. To make your own, you’ll need:

Ingredients:

For the cakes:

  • 100g butter
  • 100g caster sugar
  • 125g self raising flour
  • 25g cocoa powder
  • 2 medium eggs
  • 2 tablespoons milk

For the buttercream and topping:

  • 75g butter
  • 150g icing sugar
  • 100g chocolate
  • 1-2 tablespoons milk
  • 3 Crunchie bars

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases (or silicone for the environmentally conscious!)
  • 12 hole cake tin
  • Sieve
  • Cooling rack
  • Piping bag and nozzle
  • Microwaveable bowl
  • Spatula
  • Knife

Method:

  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour and cocoa powder to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  6. Leave to cook on the rack
  7. In a bowl, add your butter and icing sugar and milk, then mix together by pressing your butter against your icing sugar with the back of your spoon (similar to how you creamed your butter and sugar when you were making your sponge) until smooth and creamy
  8. Break your chocolate into a bowl and microwave until melted (I do this by cooking for 30 second bursts, removing the bowl each time and stirring the chocolate)
  9. Add the chocolate to your butter/icing sugar and mix until combined
  10. With a spatula, spoon the buttercream into a piping bag and pipe onto the top of each cake, swirling inwards from the outside edge
  11. Cut your Crunchies into four and add a piece to the top of each cake

Top Tip: If your buttercream feels a little stiff, add another tablespoon of milk to make it a little softer to pipe

If you’ve not already found the perfect nozzle, why not try the Wilton 1M – it’s open star feature (ie the pointy bits point upwards wither than curl in) is perfect for piping cupcakes.

If you like this post, you’ll love my no bake Crunchie Tray Bake bites.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s