Ingredients for the Cup Cakes:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Directions
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda, cocoa powder and salt.
Set aside.
In a large bowl, cream together the butter and sugar until its light and fluffy. Add the eggs, beating it will and then stir in the vanilla. Add the flour mixture alternately with milk and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda, cocoa powder and salt.
Set aside.
In a large bowl, cream together the butter and sugar until its light and fluffy. Add the eggs, beating it will and then stir in the vanilla. Add the flour mixture alternately with milk and beat well. Fill the muffin cups 3/4 full. Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Ingredients for the Frosting
125 Ml Whipping Cream
100 Gms Icing Sugar
Directions
Take the whipping cream in a bowl and using an electric mixer, whip till soft peaks are formed. Add icing sugar and whip agan till firm peaks are formed. Fill in the piping bag with the nozzle of your choice and frost the cupcakes.
Some Chocolate Sprinklers for Decoration
