Ingredients
80g Self Raising Flour
40g Coco Powder
120g Sugar
120g Butter
2 eggs
150g Fresh Blueberries
Frosting
4oz Icing Sugar
2oz Coco Powder
3oz Butter
2 tbsp Favouruite Hot Chocolate Powder
2 tbs Milk
Blueberries
Method Cup Cake
Pre heat oven to gas mark 4 and put 12 cases in cupcake tin.
Place blueberries in microwave for 15-20 seconds until stewed and allow to cool.
Cream together sugar and butter until light and fluffy.
Add in the eggs and mix with wooden spoon.
Slowly add and fold in flour and coco powder.
Fold in blueberries.
Bake for 20-25 minutes and allow to cool
Method Frosting
Cream together icing sugar, coco powder and butter
Mix together cold milk and hot chocolate powder and add into mixture
Apply generously to top of cupcakes and decorate with fresh blueberries
Tip - I like to keep mine in the fridge as it makes the cakes extra dense which adds to richness of flavour
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