VALENTINE TREATS Asda Chosen by you Piping Bags, £2 for a 10-pack, are disposable and fit all size of nozzle
Chocolate cup cakes Piping the icing gives a really professional finish – and who can resist chocolate? MAKES 8 READY IN 1HR PRICE PER CAKE 36p 65g dark chocolate (70% cocoa solids), broken into squares 75g unsalted butter, plus 100g for the butter icing ½ level tsp instant coffee granules 75g self-raising flour 2 level tsp cocoa powder 100g caster sugar 1 large free-range egg, beaten 2tbsp milk, plus 2tbsp for the icing 200g icing sugar Few drops vanilla extract Pink food colouring 1 Preheat the oven to 160C/140C Fan/Gas 3. Line 2 bun tins with 8 paper cup cake cases. 2 Put the chocolate in a large heatproof bowl with 75g butter, cut into cubes. Add the cofee and 3tbsp cold water. Stand over a pan of simmering water, making
sure the bowl doesn’t touch the water. Leave until just melted, stirring occasionally. Remove the bowl from the pan and cool for 10 minutes. 3 Sift together the flour and cocoa and stir in the sugar. Add to the chocolate with the egg and 2tbsp milk. Stir until evenly mixed – don’t overbeat. Divide between the cake cases and bake for 20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack. 4 For the icing, beat 100g butter, the icing sugar, 2tbsp milk and vanilla extract together until light and creamy. Add a few drops of food colouring. Pipe onto the cakes. Store in an airtight container in the fridge for up to 4 days. Each 94g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1682KJ High High High Low 402KCAL 21.7g 13.3g 42.5g 0.2g 20% 31% 67% 47% 3% of your reference intake. Typical energy values per 100g: 1581kJ/378kcal
FEBRUARY 2014 | ASDA.COM/MAGAZINE | 61