About this recipe:These are really moist and taste brilliant. A big hit with kids and adults alike. Add chocolate butter cream icing when your cakes are completely cold.
Makes: 12 cupcakes
113g (4oz) caster sugar
113g (4oz) butter
113g (4oz) self-raising flour
1 teaspoon baking powder
10g cocoa powder
For the icing
85g (3oz) butter
1 to 2 tablespoons water or milk
1 1/2 teaspoons cocoa powder
170g (6oz) icing sugar, sieved
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Method Prep:10min › Cook:12min › Ready in:22min
Preheat the oven to 180 C / Gas 4. Put caster sugar and 4oz butter in a bowl and cream it together.
Then add flour, baking powder and 10g cocoa powder and mix in well.
Put milk in a measuring jug and whisk in egg.
Pour milk and egg mixture into the cake mix and mix in well. Mixture should be fairly creamy looking. Place mixture in paper cup cake holders or a well greased mini cake tray.
Bake in the preheated oven for around 12 minutes until cakes are risen and you can put a knife in and remove it without cake mix sticking to it. Remove to cool completely.
For butter icing, whisk together 3oz softened butter, milk, 1 1/2 teaspoons cocoa powder and icing sugar. Make sure you sieve the icing sugar or you will end up with lumps of icing sugar in your butter icing. Cream it well together.
Why not let the kids help to make these? Great fun and using a wide variety of toppings and colours, they can be creative in the kitchen. Have fun and get some practise in for Halloween.
I just made the cakes and all the dry ingredients are measured in oz's except the coco powder. I measured as near to 10 g as I could according to my scales and the cakes came out very pale, not like the photo above. I followed the recipe exactly and on taking them out of the oven they had all sank in the middle. - 20 Jan 2014