Chocolate
Cupcakes
Ingredients:
Chocolate
cupcakes:
100g butter, at
room temperature.
3/4 (165g) cup
caster sugar.
2 eggs, lightly
beaten.
1 cup (150g) self
raising flour.
1/3 cup (50g)
cocoa powder.
1 teaspoon vanilla
essence.
1/2 teaspoon
bicarbonate of soda.
1/2 (125ml) cup
milk.
Chocolate
frosting:
60g unsalted
butter, softened to room temperature.
1 1/4 cups icing
sugar, sifted.
1 tablespoons
cocoa powder, sifted.
1
tablespoons milk
Method:
Chocolate
cupcakes:
Preheat oven to
180°C.
Cream butter &
sugar in a large bowl or electric mixer until
pale.
Crack eggs into a
small bowl & lightly whisk. Slowly add the eggs
to the butter/sugar mix, continually stirring.
Sift in the
combined flour, bicarbonate of soda, cocoa
powder & milk, carefully folding.
Stir in the
vanilla.
Line a muffin tin
with paper cases, add the cupcake mixture to
each case.
Bake for
approximately 20 minutes, until the cakes spring
back with lightly tapped.
Place on a wire
rack & set aside to cool.
Once cooled,
decorate with icing.
Chocolate
frosting:
Combine all
ingredients in a food processor or bowl & mix
until smooth.
Pipe onto
cupcakes.
