Spring Cupcakes with Beppino Occelli® Butter
100 g cocoa
250 g no-lump flour
250 g sugar
400 ml milk
1 sachet baking powder
for the butter cream decoration
250 g Occelli butter
400 g icing sugar
1 tablespoon vanilla essence
1 tablespoon milk
1 drop of pink colouring
1 drop of green colouring
for the chocolate decoration
100 g plain chocolate
100 g white chocolate
Put the sugar and cocoa in the food processor eliminating the lumps, add the sifted flour and baking flour, pour in the milk and blend well. Pour the mixture into paper cases which you will have placed in the holes of a bun tray and bake at 180° for about 15-20 minutes, remove from the oven and allow to cool.
for the frosting:
Put the Burro Occelli® cut into pieces in the food processor, add the sugar gradually and start to whip. Add the milk and vanilla essence and blend well. Divide the mixture into two bowls adding a drop of the chosen colouring to each.
Use the piping bag for the various decorations.
For the chocolates melt the chocolate in a bain marie and pour into the moulds.
Beat lightly on a flat surface to release any air bubbles.
Leave to harden in the fridge, then remove from the mould and decorate.
For this recipe the following have been used:
Beppino Occelli® Butter