Chocolate Cupcakes

Ingredients to make 15 cupcakes
1kg Chocolate Genoese Mix or Genoese Mix
400g Water
140g Margarine

Topping:
300g 5th Avenue® White Icing (Plus a few drops of food colouring if desired)
100g Margarine
Sprinkles

Method
Preheat oven to 150°C. Place paper cases into a muffin tin
Put Chocolate Genoese Mix and margarine into a mixing bowl
Attach the beater and mix for 1 minute on slow speed
Add water and mix for 1 minute on slow speed, scrape down, mix for a further 4 minutes on medium speed
Deposit 50g of batter into paper cases
Bake for 20-25 minutes. Transfer onto a wire to cool for approx 1 hour before icing.

Topping: Place a few drops of blue food colouring into 5th Avenue® White Icing and margarine in a bowl fitted with a beater and beat on medium speed until light and fluffy (approximately 5 minutes). This will turn the icing blue. Put a star nozzle into a piping bag and fill with icing. Pipe a swirl on top of the cupcakes. Finish with sprinkles, sweets, sugar plaques or mini-marshmallows - the possibilities are endless!

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