Cameo chocolate cupcakes
Ingredients
Cupcakes
- 400g white sugar
- 245g cake flour
- 90g cocoa powder
- 6g baking powder
- 6g bicarbonate of soda
- 5g salt
- 2 eggs
- 250ml (1 cup) milk
- 125ml (½ cup) sunflower oil
- 10ml (2 tsp) vanilla essence
- 250ml (1 cup) boiling water
Icing
- 140g butter, softened
- 280g icing sugar
- 30ml (2 tbsp) milk
- few drops green food colouring
Instructions
1
For the cupcakes, preheat the oven to 180°C. Prepare 18 cupcake papers. In a bowl combine the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt. Add the eggs, milk, oil and vanilla, and mix well in a free-standing blender. Stir in the boiling water. The batter should be runny. Pour into the prepared cupcake papers and bake, 10 – 12 minutes. Leave to cool completely.
2
For the icing, mix together the butter and the icing sugar using an electric blender. Add the milk a little at a time, beating as you go. Finally, add the food colouring.
3
Ice the cupcakes when completely cool.
For related article click here. For the almond éclair and salted caramel éclair recipes click here.
