Chocolate Cupcakes
Ingredients2 x 12 muffin trays24 x cupcake cases1 x big bowl250g softened butter250g caster sugar4 eggs1 tablespoon cocoa powder3 teaspoons vanilla extract225g self-raising flour5 or 6 tablespoons milkPreparation methodPreheat the oven to 200 C / gas 6. Put the paper cases in the muffin trays and leave to one side.In a bowl mix together butter and sugar until it is smooth and creamy.Gradually add the eggs until they are all beaten in. Add the cocoa powder and vanilla. Then gradually add the flour until all of the flour is gone. Add the milk gradually until it makes a smooth paste.Gradually put the cake mixture into the bun cases. Make the bun cases half-full.Now add the cake trays to the oven with the bun cases filled with the cake mixture. Leave the cupcakes in the oven for 15- 20 minutes.You can tell they are ready once they are a light brown or if you stick a knife or fork into one of the cup cake and none of the cake mixture sticks.
Vanilla Cupcakes
Ingredients110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising fl our
1-2 tbsp milk
For the buttercream icing
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food coloring
Preparation method
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffi n tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the fl our using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
When totally cooled, decorate your Cupcakes in what ever way.ing Cakes
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