Frosted chocolate cupcake birthday cake
|110 g||Butter, softened|
|1 tsp||Vanilla essence/extract|
|1½ cups||Standard flour|
|1½ tsp||Baking powder|
|¼ cup||Cocoa powder|
|¾ cup||Milk, plus extra 2 Tbsp|
- Heat oven to 180 degC fan bake. Line muffin tins with paper cases. Place butter, sugar and vanilla in a bowl and beat with an electric mixer until pale and fluffy. Beat in eggs, one at a time.
- Sift together flour, baking powder and cocoa and add in three lots, alternating with milk and beating well after each addition.
- Spoon into prepared muffin cases and bake for 15 minutes or until an inserted skewer comes out clean. Transfer to a wire rack to cool. Ice with chocolate frosting, adding candles to cakes, if desired.
- To make chocolate frosting, place cream and chocolate in a bowl and melt over a saucepan of simmering water, or microwave. Stir until smooth, then set aside to cool and set. Beat with an electric mixer until creamy. Smooth on to cupcakes or pipe through a piping bag, if preferred.