Beverley’s Surprise Chocolate Cupcakes

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BLACKCURRANTCHOCCUPCAKES
Ingredients: for 12 cupcakes

150g soft butter or margarine
150g caster sugar
3 eggs
150g self raising flour
1 tablespoon good quality cocoa powder
150g blackcurrants
1 courgette or beetroot, grated.

For the icing:
100g blackcurrants
2 tablespoons caster sugar
500g fondant icing sugar

How to make Surprise Chocolate Cakes… WASH YOUR HANDS

  1. Ask an adult to put the oven on to 180c / Gas Mark 4.
  2. Cream the butter and sugar until pale and fluffy.
  3. Add the eggs, flour and cocoa and mix well, add blackcurrants and courgette or beetroot and gently fold in.
  4. Split the mixture between the cupcake cases and Ask an adult to put the muffin tin into the oven for 20-25 minutes.
  5. Ask an adult to heat the blackcurrants and caster sugar in a small saucepan and cook over a low heat until the blackcurrants ‘collapse’ and the juices flow.
  6. Remove from the heat and sieve into a bowl, squashing the fruit down to extract as much juice as possible.
  7. Place the fondant icing sugar into a mixing bowl and gradually add the blackcurrant juice mixing until the icing sugar becomes glossy and sticky, add a little water if you need to but not too much as you want the icing thick and sticky.