About this recipe:These cupcakes are tender and delicious. A vanilla spongecake is topped with a rich and chocolately frosting. They are perfect for dessert, general snacking, afternoon tea or even birthdays. The frosting in this recipe is enough to spread onto the 24 cupcakes, if you want to pipe on the frosting you will need to double the frosting recipe.
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Method Prep:40min › Cook:10min › Ready in:50min
Preheat the oven to 190 C/ Gas 5. Grease or line two 12 holes-muffin tins.
In a large bowl, sieve together the flour, baking powder and salt. Set aside.
Beat together the cream and sugar until light and fluffy. Add the eggs one at a time, beating in between each addition. Add the vanilla and beat well until everything is well incorporated.
Alternate the addition of the flour mix and milk, beating in between each addition. Mix until just combined. Try not to over-mix; otherwise you’ll get a very dry and rubbery cake.
Divide the mixture into the 24 holes of the muffin tins and bake in the middle of the oven for 10-15 minutes or until a skewer inserted into the centre of the cake comes out clean. Transfer the whole tins onto a wire rack to cool.
Make the Frosting: Cream together the butter and cocoa powder. Add half of the icing sugar and mix until well incorporated. Add the milk and vanilla, beat until well mixed and then add the remaining sugar. Beat well. If you need to thin the consistency for spreading, add extra milk if required.
To assemble: Either spread or pipe the frosting on top of the cupcake in any style you wish. Scatter with sugar sprinkles, if using. Serve and enjoy!