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Ingredients
400ml
Water
290ml
Olympic Vegetable Oil - delisted
Chocolate Buttons
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, flood cupcake with heated 5th Avenue® White icing. When set, decorate with chocolate buttons and 5th Avenue® Dark Chocolate Icing (see picture).
