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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 180 C / Gas 4. Line a 12-hole muffin tin with paper cases.
Cream butter and sugar together until light and fluffy. Beat in the eggs, one at a time until pale and creamy. Sift in the flour and add the cocoa powder at this point is using (see tip). Spoon into the prepared paper cases, filling only half full so as to ensure a good rise.
Bake for about 15 to 20 minutes until risen and golden. Remove from the oven and allow to cool completely before decorating, see footnote.
To make enough buttercream icing to cover the cakes you will need 90g/3 oz of butter and 170g/6 oz of icing sugar and 2 to 3 teaspoons of water.
To make the chocolate version:
Remove 1 tablespoon from the 110g flour and replace with 1 tablespoon of cocoa powder for chocolate cupcakes.