Ingredients

The following ingredients have 16 Servings
  • 175g (1½ cups) all-purpose flour, sifted
  • 75g (¾ cup) cocoa powder, sifted
  • 1.25ml (¼ tsp) baking soda, sifted
  • 10ml (2 tsp) baking powder, sifted
  • 45g (3 tbsp) butter, softened
  • 300g (1½ cups) caster sugar
  • 2 eggs
  • 5ml (1 tsp) vanilla extract
  • 250ml (1 cup) milk
  • 250g (1 cup) unsalted butter, soft at room temperature
  • 500g (4 cups) icing sugar, sifted
  • 75ml (5 tbsp) Amarula cream liqueur

Instruction

  • Preheat the oven to 180°C / fan 160°C / 355°F / gas mark 4.
  • Line two muffin tins with paper or foil cases.
  • Place the flour, cocoa powder, baking soda and powder in a bowl and set aside.
  • Using a stand mixer, cream the butter and sugar until light and fluffy.
  • Add the eggs and vanilla, then beat well.
  • Alternate between adding a bit of the flour mixture and a splash of milk at a time, while mixing, until you run out of both ingredients.
  • Fill the cake cases ¾ full.
  • Bake for 15 minutes, or until cooked through. Do the traditional skewer test – when inserted it should come out clean.
  • Place the cakes on a cooling rack and leave cool completely.
  • Using a clean bowl, whip the butter in a stand mixer on a low speed.
  • Add all the icing sugar systematically and beat until well incorporated with the butter.
  • While the mixer is running, slowly pour in the Amarula until it’s well combined. The consistency should be soft but ready for piping. If it’s too soft, transfer the buttercream to the fridge to harden up a bit.
  • Using a knife, cut the tops off the cupcake and cut the circle in half. Repeat until all the cakes have been dealt with.
  • Pipe the Amarula Buttercream onto each cake and top with the semi-circles to create “wings”.
  • Decorate with special extras such as mini eggs if the occasion is Easter, or sprinkles and chocolates of your choice. Enjoy!