Space Cupcakes

It's National Cupcake Week and therefore a fantastic excuse to whip up something delicious in the kitchen. These are a little quirky but ideal for a bit of twist on your standard cake with the fizz of the flying saucers and sparkly glitter!

Ingredients

200g self-raising flour
200g caster sugar
200g butter
3 medium eggs
50g cocoa powder

250g chocolate

200ml double cream

Flying saucers and edible glitter for decorating.

Method

Preheat the oven to 180 degrees.

Combine the sugar, butter, eggs, flour and the cocoa in a bowl and mix until smooth.

Place the mixture evenly into the cupcake cases (makes about 18) then cook for around 12-15 minutes until well risen. Allow them to cool before decorating.

To make the gnache (alternatively use chocolate butter cream) warm the double cream on a low heat and add in the chocolate, stirring until it has melted. Allow the gnache to cool completely, whisk briefly and then pipe/spoon it onto the cupcakes. You can then add your glitter and flying saucers.

Scoff!

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