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Arnott’s Chocolate Tiny Teddy Cupcakes

Arnott’s Chocolate Tiny Teddy Cupcakes

  • Servings: makes 28
  • Occasion: Dessert, Snack, Entertaining
  • Cooking time: 15 mins
  • Prep time: 30 minutes

If you go down to the woods today, you’re sure of a delicious surprise! Perfectly sized for little hands and tummies, our Tiny Teddy Cupcakes make a yummy addition to any basket of treats. So, grab your picnic blanket and favourite teddy to set out on a Teddy Bears’ Picnic in your local park, backyard or living room!


Ingredients

  • 100g butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • ⅓ cup (80ml) milk
  • ¾ cup (165g) caster sugar
  • 1 cup (160g) self-raising flour
  • 2 tblsp (20g) cocoa
  • 28 Arnott’s Chocolate Tiny Teddy, to decorate
  • Extra cocoa, for dusting
  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 tblsp milk

Preparation

Step 1 Preheat oven to 170°C. Line three 12-hole mini muffin pans with 28 paper cases.


Step 2 Beat butter, egg, vanilla, sugar, flour, cocoa and milk in bowl with an electric mixer on low speed for 1 minute or until ingredients are combined.


Step 3 Increase speed to medium; beat for 4 minutes or until mixture has changed to a paler colour.


Step 4 Spoon batter into a large piping bag and pipe batter into paper cases, evenly distributing.


Step 5 Bake cupcakes for 14-15 minutes or until cooked through. Leave cakes in the pan for 5 minutes before turning, top side up, onto a wire rack to cool.


Step 6 Butter cream: Beat butter, icing sugar and milk in a small bowl with an electric mixer until as white as possible.


Step 7 Spoon butter cream into a large piping bag fitted with a large plain tube. Pipe butter cream on top of each cake. Top with a Tiny Teddy and dust with the extra cocoa.

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