1: 375g self raising flour
2: 200g caster sugar
3: 150g soft light brown sugar
4: 375g stork (margarine)
5: 6 large eggs
6: 60g cocoa powder
7: 100ml Greek yogurt
8: 1 tbsp vanilla essences
for frosting and deco:
1: 2 packets of cadburys white or milk chocolate finger
2: 15 Ferrero Rocher + 6 more for the buttercream + (more for the mini cakes optional)
3: 400g icing sugar
4: 250g salted softened butter
5: 4 heaped tablespoons nutella
6: 1 tbsp cocoa
7: (IF TO THICK CAN USE A FEW TBSP OF MILK)
recipe for giant cup cake:
1: grease the cup cake tin very well, top and bottom.
2: beat the Flour,sugar white and brown,stork and eggs.
3: Add the cocoa give a good beat, stir in the yogurt.
4: Spoon into a prepared giant cup cake tin.
5: Bake the giant cupcake at 180c, 350f, gas mark 4 for about 1hr or till tested with a knife, comes out clean done, and the mini cupcakes for 18-22 mins or until well baked, test with a cocktail stick. Turn out, onto a wire racks and cool completely.
1: Whizz the 6 Ferrero Rocher in a food processor.
2: beat butter, icing sugar, cocoa and Nutella, then add the processed Ferrero Rochers.
3: Sandwich the two cakes halves together with a third of the buttercream.
4: Spread a thin layer to cover the base of the cake, sticking the chocolate fingers to this to create the cupcake case.
5: Spoon the remaining buttercream into a disposable piping bag and form a swirl on the top half of the cupcake, finish with the remaining 15 Ferrero Rocher. Tie a little raffia around the base to secure the chocolate fingers. Use the remaining buttercream to top off the cupcakes and top with either more Ferrero Rocher or grated chocolate.
6: serve and enjoy :)
By Faiza zarif
COOK WITH FAIZA
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