Ingredients
400ml
Water
290ml
Olympic Vegetable Oil - delisted
Chocolate Orange Sections
Method
Place cake mix into mixer, add water and oil and mix for 1 minute on 1st speed.
Scrape down and mix for 4 minutes on 2nd speed, followed by 1 minute on 1st speed.
Deposit 30g of batter into cupcake cases and bake at 185°C (370°F) for 25 minutes.
Once cool, cover cupcake with Chocolate Rainbow Frostings® and cover in chocolate curls.
Decorate with Fried Egg Sweets, chocolate orange sections and 5th Avenue
White Icing® (see picture).
