|The prepared cone with aluminium foil to avoid browning|
|With the cake batter, ready to bake|
|The chocolate buttercream|
|Nicely presented with frosting and decorated with choc chips and Pretz Stick|
Here's my version ( Good for 6 cones) :
For the cake batter :
85g self raising flour
60g castor sugar
1/2 tbsp milk
- Cream butter + sugar till creamy, add in egg. Once all incorporated, fold in flour in 2 batches and add in milk.
- Scoope batter into the prepared cones. Bake at preheated oven of 160 degree celcius for about 20-25 mins or till cooked (depending on your oven). Use a cake tester.
For butercream : 125g butter
30g icing sugar
1/2 tbsp cocoa powder, mix with 1/2 tbsp hot water, mix to a paste
1 tsp vanilla essence
- Beat butter and icing sugar till soft and fluffy. Add in cocoa paste and vanilla essence.
Frost your cupcake as desired.