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- Kyiv Cupcakes…

Kyiv Cupcakes
Prep time:
Cook time:
Serves: 12
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Ingredients
- 120g self-raising flour
- ¼ tsp bicarbonate of soda
- 220g unsalted butter, softened
- 120g caster sugar
- 2 medium eggs
- 2 tbsp whole milk
- 350g hazelnut chocolate spread
- 100g icing sugar
- 100g coloured sprinkles, optional
- 5g edible silver glitter, optional
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5 and line a 12-hole cupcake tin with cases to make 12 cupcakes.
Step 2
For the cupcakes, sift the flour and bicarbonate of soda into a large mixing bowl. Add 120g of the butter, a pinch of salt, the caster sugar and eggs; beat with an electric whisk on a low speed until combined. Increase to medium-high and mix for 1 min or until smooth. Add the milk and 100g of the chocolate spread; mix briefly until just combined.
Step 3
Divide the mixture between the cases; bake for 18-20 mins or until springy to the touch and a skewer comes out clean. Leave to cool
Step 4
For the buttercream, put the remaining 100g butter and the icing sugar in a large mixing bowl and beat with an electric whisk for about 3 mins, or until pale and smooth. Add the remaining 250g chocolate spread and continue beating until combined.
Step 5
Spoon the buttercream over the cupcakes and swirl it with the back of a spoon (or pipe it on, if you prefer). Decorate with sprinkles and glitter, if you like. Store leftovers in an airtight container for 3-4 days.
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Ocado Medium Free Range Eggs 6 per pack
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Value
Ocado British Self Raising Flour 1.5kg
1.5kg80p
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Nutella Hazelnut Chocolate Spread 350g
350g£2.56
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Other
Ocado British Unsalted Butter 250g
250g£1.69
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Dr. Oetker Bicarbonate of Soda 200g
200g£1.65
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LIFE 1m+
Dr. Oetker Bright & Bold Sprinkles Mix 109g
109g£2.50
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