TradeMe Chocolate Cupcakes

Recipe sourced:neckredrecipes.blogspot.com adapted from jenna68@trademe, cake is light, fluffy and moist

Ingredients:

100gm butter, softened

200gm sugar ~ i used 140gm

2 eggs ~ i used A size

3/4 tsp vanilla extract

1/2 cup (125ml) milk

1 tsp baking soda

1/2 cup boiling strong coffee (1 tsp coffee powder)

190gm flour ~ i used cake flour

1/4 tsp salt

3 tsp baking powder

40gm cocoa

Method:

Sift flour, salt, baking powder and cocoa in bowl.  Dissolve baking soda in milk.

Cream butter and sugar until light.  Add essence and eggs and continue beating.

Add in the rest of the ingredients and beat with hand beater till smooth.

Divide and spoon into greased paper cases ( only half fill the cases as the cake rise quite high).

Bake in pre-heated oven at 160C for 15 ~ 17 minutes or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool on rack before icing.  Ice with whatever type of icing you prefer or dust lightly with icing sugar.

Icing:

5 tbsp icing sugar

2 tsp cocoa

tiny knob of softened butter

hot water

Method:

Add hot water by the teaspoon to the icing, cocoa and butter. 

Mix thoroughly and continue to add water (slowly) until the desired consistency is achieved.

This small lot of icing will not be enough to ice 23 cupcakes.

Make more as you go along.  I prefer to make small lots as the icing can go hard quite quickly.

Note:

If making a big cake, double the recipe and bake for 45-60 minutes at 160C.

Tip:

The cupcakes freezes well.