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Chocolate
Cupcakes
Ingredients:
Chocolate
cupcakes:
Makes 24 cupcakes
200g unsalted
butter, at room temperature.
1 3/4 cups (165g)
caster sugar.
4 eggs,
lightly beaten.
2 cups
plain flour, sifted.
3/4 cups cocoa
powder.
2 teaspoons
baking powder.
1 cup
(250ml) milk.
1 teaspoon
vanilla essence.
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
180C.
-
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.
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