Categories
 15Mins Prep Time |
 20Mins Cook Time |
 Skill Level |
cupcakes
Ingredients
- 1 & 1/3 cup All-purpose flour
- 1/4 teaspoon Baking soda
- 2 teaspoon Baking Powder
- 3/4 cup Unsweetened cocoa
- 1/8 teaspoon flaky sea salt to serve
- 3 tablespoon Butter, softened
- 1 & 1/2 cup White sugar
- 2 Large eggs
- 3/4 teaspoon Vanilla Extract
- 1 cup Milk
- 3 cups Icing sugar
- 1 cup Unsalted butter, softened
- 1 teaspoon Vanilla Extract
- 1 to 2 tablespoons Heavy cream
- 1 teaspoon Pink food colouring, whip in a drop at a time
Cooking Instructions
- To make the cupcakes:(use first 10 ingredients) Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- To make the cupcakes:(use first 10 ingredients) Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favourite frosting when cool.
- To make the icing: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and a bit of pink colouring and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.