Chocolate Cupcakes With Buttercream Frosting ^^

Photo: Michelle Tancioco

Ingredients

cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

1 tablespoon butter, softened

1 cup white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

Buttercream Frosting

125 grams (4 oz) butter

1 cup icing sugar

1 teaspoon of vanilla

2 tablespoons milk

Preparation

Chocolate cupcakes

Preheat oven to 350 degrees F (175 degrees C).

For Turbo Broiler: 150 degrees C

Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Buttercream frosting

Have butter, vanilla and milk at room temperature.

Place butter in small bowl of electric mixer and beat until butter is as white as possible.

Gradually add about half the sifted icing sugar, beating constantly.

Beat in the remaining icing sugar.

Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.

Coloured: add a drop of food colouring to frosting until you reach the desired colour.