- 3 eggs
- 200g of unsalted butter (Room temperature)
- 1 teaspoon of vanilla essence
- 1 cup of caster sugar
- 2 cups of SR flour
- 1/2 cup of milk
- 150g icing sugar
- 40g of butter
- 2 teaspoon of milk
- 3 tablespoons of cocoa powder
170 degrees for a fan forced oven
Using an electric mixer (I used a kitchenaid stand mixer with the paddle attachment) mix the softened butter, vanilla essence and sugar until soft, fluffy and pale in colour.
Add the 3 eggs one at a time letting them be absorbed by the mixture before adding the next one.
Sift in the flour then add the milk intermittently. Fold the mixture by hand with a wooden spoon to let air into the batter to make it fluffy and light.
Using a tablespoon, spoon the batter into greased cupcake tins. You may also use cupcake patty paper. I did not use paper for this tutorial.
Cook for 15-20 minutes until golden. Use a skewer to insert into cupcake and if it comes out clean without any batter on it, the cupcakes are cooked.
Wait 20-30 minutes before icing until the cupcakes are cooled completely.
Melt the butter in the microwave until a liquid. Add cocoa powder to the butter and mix. Then add icing sugar in sections to desired consistency. If it becomes too thick add some milk or if mixture becomes too runny add icing sugar.
Spread icing over cupcakes with the back of a teaspoon.
Then eat and enjoy :)
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