Mint Aero Chocolate Cupcakes

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After making the delicious Aero Squares last week I had a large Aero bar left over so decided I’d try to use it for something else – otherwise I’d just have the whole bar polished off in the first 10 minutes of a Sex & the City episode! I usually make these cupcakes with Aero Bubbles sweets but it all works out pretty much the same. They’re your basic chocolate cupcake recipe with some frozen Aero balls thrown in the middle – easy peasy.

Make sure to freeze the Aero bubbles the night before – just stops them melting so much when baking and they’ll stay in place in the cupcake more if you have frozen them.

Should make about 10

Ingredients List
100 g (31⁄2 oz) butter, softened
150 g (5oz) caster sugar
2 eggs
125 ml (41⁄2 fl oz) milk
175 g (6oz) plain flour
25 g (1oz) cocoa powder
2 tsp baking powder
pinch of salt
2 small packs of Aero bubbles or 1 of the sharing packs. (frozen overnight)

For the Icicng
25g (1oz) butter
15g (½oz) cocoa powder, sieved
1-2 tbsp milk
100g (3½oz) icing sugar, sieved

1. Preheat the oven to 180°C, about 160 for a fan oven (350°F/Gas 4), and line a muffin tray with paper cases.

2. In your mixing bowl cream the butter until soft. Add the sugar and beat well.

3. Beat the eggs together in a small bowl until mixed, then gradually add them to the butter mixture, beating all the time.

4. Pour in the milk and beat until mixed. Sieve in the flour, cocoa powder, baking powder and salt and mix gently with a spoon to combine.

5. Divide the mixture between the muffin cases, filling each case two thirds full. Add the frozen Areo balls (about 3 per cake should do) and then cover with a blob of the cake mixture again. Bake for about 25 minutes or until well risen and lightly springy to the touch.

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6. Allow to cool for 5 minutes, then remove from the tray and place on a wire rack to finish cooling down. Leave them for a good 20 minutes before making the icing.

7. This is the easiest icing ever to make and I use it a lot when I don’t want a heavy buttercream or anything.
Melt the butter in a small pan on a medium heat – DO NOT put this on a high heat… it burns easily (again, unfortunately I learned this from experience!) Add in the sieved cocoa powder and mix well – do this quite quickly. Stir in the milk and add half of the icing sugar.

Now take it off the heat and mix well. It really does need to be taken off the heat here or the mixture gets all dry and sticks to the bottom of the pan! Put the pan back on the heat and mix for about 10 seconds until it all starts to soften up again with the heat. Then add the 2nd half of the icing sugar and again mix well. If it’s really dry add a small splash more milk and mix it all again.

8. With a spoon put a splodge of icing sugar on each cupcake and just let it run down the sides or wherever it lands.

9. Eat them alllllll up! 🙂

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