Cupcakes have been fashionable for a while now but some say their popularity is on the decline. I beg to differ. Every batch of cupcakes I have presented to family and friends has put a great big smile on the face of the recipient. That, for me never goes out of fashion. These cupcakes are gloriously chocolatey and are made with a basic sponge recipe using the creaming method. Decorate as you please with sprinkles, jelly beans, fondant shapes, mini cookies or penny sweets. You are only limited by your imagination!
200g butter or margarine
150g plain flour
50g good quality cocoa powder
1.5 teaspoons baking powder
4 medium eggs
For the frosting
350g icing sugar
150g cocoa powder
150g cream cheese
100g butter, softened
1. Preheat your oven to 180degrees Celsius. Line a 12 hole cupcake/medium sized muffin tray with bun/cupcake cases
2. In a large bowl (with a hand mixer), beat together the butter/margarine and sugar until pale and fluffy.
3. Add one egg and beat well into the butter/margarine and sugar. Repeat with the next three eggs, beating well after each egg is added to avoid the mixture from splitting.
4. Sieve in the flour and baking powder. Mix through gently but do not over beat the mixture. Add the milk and mix through.
5. Place a dollop of the mixture in each cupcake case. Bake on the middle shelf of the oven for about 15 minutes or until risen and a skewer comes out clean. Try not to open the oven during this time or they may collapse! Remove from oven, allow to cool in the tin for a few minutes before putting on a wire rack to cool completely.
6. To make to frosting, add all of the ingredients to a large clean bowl and mixture well with the hand mixer. If you’re feeling creative, pipe on the frosting or alternatively, spread over your cupcakes with a palette knife. Add toppings of choice.