1/2 cups unsalted butter , at room temperature to soften
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla essence
3 ounces semisweet chocolate, melted and at room temperature
2/3 cups semi-dark chocolate chips
1 tub vanilla frosting
corn flakes, in the shape of a fish
pretzel sticks
blue food coloring
Preparation
50 mins
0 mins
Low
Preheat the oven to 180ºC. Place cupcake liners in a 12-cupcake mold.
Mix the flour, baking soda, and salt in a small bowl. In a large bowl, beat the butter with a mixer on medium speed until the butter is creamy (30-60 seconds). With the mixer running, gradually add the sugar. Use a spatula to scrape down the mixture from the sides of the bowl. Continue beating on medium-high speed for another 2-3 minutes.
Add the eggs to the mixture one at a time, beating on medium speed after each addition (about 30 seconds each time). Add the vanilla and melted chocolate and beat until well combined. On low speed, add the dry ingredients (flour, etc.) in three parts. Mix well and fold in the chocolate chips by hand.
Divide the mixture between the prepared cupcake molds. Bake the cupcakes for about 20-22 minutes. Let them cool for 5 minutes and remove the cupcakes to cool on a wire rack.
Reserve some vanilla frosting and tint the rest blue until the desired color is achieved.
Spread the blue frosting on top of the cupcakes (at room temperature). Add one or two fish-shaped cereal pieces or cookies, place a pretzel stick, and use a piping bag to create a white line simulating a fishing rod.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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