Kokova Magazine

Chocolatier and baker Lisa Marley demonstrates how to be creative when baking with chocolate with Dr. Oetker's chocolate chunk caramel cupcakes with coloured white chocolate buttercream.

Makes 10-12 cupcakes
25 minutes to prepare 18-20 minutes to cook

Ingredients

Cupcakes

• 150g caster sugar
• 150g margarine
• 150g self-raising flower
• 2 medium free-range eggs
• 75g Dr. Oetker Fine Cooks' White Chocolate Chunks
• 2 tsp. Dr. Oetker Limited Edition Caramel extract

Buttercream

• 250g of unsalted butter at room temperature
• 300g icing sugar
• 125g Dr. Oetker Fine Cooks' White Chocolate
• 2-3 tsp. Dr. Oetker Limited Edition Caramel extract
• 1-2 tsp. of Dr. Oetker Ultra Violet and Hot Pink and Sky Blue Gel Food Colour

Chocolate decorations

• 25g Dr. Oetker Fine Cooks’ White Chocolate

Procedure

Cupcake

1. Pre heat your oven to 180oC/35oF Gas mark 4 and line a muffin tray with Dr.Oetker muffin cases.
2. Beat the eggs and set aside.
3. Cream the margarine and caster sugar until pale, light and fluffy.
4. Add a tablespoon of the flour and half of the eggs and combine. Add another tablespoon of flour and the remaining egg mixture.
5. Sift the remaining flour and fold into the mixture.
6. Add the white chocolate chunks and mix until completely combined.
7. Add two tablespoons of boiling water and 2 teaspoons of Dr. Oetker Caramel extract and combine.
8. Fill the cupcake cases just over half way with the cupcake batter.
9. Bake the cakes for 18 - 20 minutes or until they are firm to the touch.

Buttercream

1. Over a Bain Marie gently melt 150g of Dr. Oetker Fine Cooks' White Chocolate. Set aside.
2. Cream the butter, milk and icing sugar and Dr. Oetker Limited Edition Caramel extract until light and fluffy.
3. Add the melted Dr. Oetker Fine Cooks' White Chocolate and Dr. Oetker Gel Food Colour to the buttercream and combine.
4. Fill a piping bag with the nozzle already in place with the buttercream.
5. Pipe onto cooled cupcakes.

Chocolate decorations

1. Melt the Dr. Oetker Fine Cooks' white chocolate over a Bain Marie.
2. Using a spoon or fork, drizzle the chocolate over parchment paper; be as creative as you like.
3. Place in the fridge to set for 10 minutes.
4. When it has completely set break into funky shapes to use for decoration.