This makes 36 mini cupcakes
Ingredients
250 g all-purpose flour
330g caster sugar
1 cup milk
3 eggs
225 g butter
½ cup cocoa powder
1 ¼ tsp. bicarbonate of soda
1 tsp. vanilla
Method
Set the oven to 350F/180C. Grease and line a mini cupcake pan with 24 cavities and another mini cupcake pan with 12 cavities. Into this add the mini cupcake cases.
REMEMBER to use a Deep bowl or your bowl from your electric beater - if not you will be splashed all over with chocolate mix if the bowl is too small!!
Pour milk into a mixing bowl. Add flour and sift cocoa over it. Break eggs one at a time and add to flour. Add sugar, bicarbonate of soda, butter and vanilla. Turn mixture for a short while using a wooden spoon. Blend using an electric hand held mixer on max speed for 5 minutes. (you could use your electric cake mixer too.) Take a teaspoon of batter and with another teaspoon put it into the cupcake case to half fill it. When baked it will rise nicely to the top with out a dome.
Leave for 12-15 minutes in oven and test with toothpick if cupcakes are done. Take out and keep on cooling tray.
You could ice it with either butter cream icing or ganache or any topping you like.
I made white butter cream icing and then took a cling film laid it on a table and put streaks of blue food colouring leaving about an 1/2 inch in between, Then I placed the white butter cream icing and make it like a sausage twisting the ends of the cline film. The you cut one end of the sausage and place it in an icing bag fitted with the nozzle of your choice.
NB. If the amount of cupcakes are too much you could use half the batter.
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