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 Buttercream Icing
1/2 cup unsalted softened butter
4 cups icing sugar
1/2 cup cocoa powder
1 1/2 spoon vanilla essence
4-5 spoons milk
Directions
In a large bowl, beat butter until creamy, add icing sugar, cocoa powder and vanilla essence. Add milk slowly and keep beating until desired consistency is achieved.
Add this icing in piping bag and decorate your cupcakes as desired.
