Recipe
Makes 12
Ingredients
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 large egg
1/4 tsp vanilla extract
Chocolate Buttercream
300g icing sugar
100g icing suagr , at room temperature
40g cocoa powder, sifted
40ml whole milk
Sprinkles to decorate
- Preheat the oven to 170C or gas mark 3 and line your tin with 12 paper cases.
- Put the flour, cocoa powder, sugar, baking powder and salt in a bowl and with an electric mixer, mix until mixture has a sandy consistancy and everything is well combined.
- Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
- Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula.) Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
- Spoon the mixture into the paper cases until two-thirds full and bake for 20-25 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool slightly in a tray before turning out onto a wire cooling rack to cool completely before icing.
- Put the icing sugar, butter and cocoa powder in a large bowl or food processor and mix well. Add the milk and slowly beat again until well mixed. Continue beating on a higher speed for a few minutes until the buttercream is light and fluffy.
- Spread or pipe icing on top of each cake and decorate with the sprinkles.
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