Chocolate cupcakes

Ingredients

For the chocolate cupcakes:

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1.5tsp baking powder
  • Pinch of salt
  • 40g unsalted butter at room temperature
  • 120ml whole milk
  • 1 egg

For the chocolate buttercream frosting:

  • 150g icing sugar sifted
  • 50g unsalted butter
  • 20g cocoa powder
  • 20ml whole milk

Method

  1. Preheat the oven to 170°C (325°F) gas 3.
  2. Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy consistency.
  3. Whisk milk, egg  in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of minutes. Do not over mix.
  5. Spoon mixture into the 12 cases and cook for 20 minutes .
  6. For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approx. 5 minutes  and mixture is light and fluffy.
  7. Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.

 

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