Ingredients Jump to Instructions ↓

  1. 375g plain flour

  2. 400g caster sugar

  3. 30g unsweetened cocoa powder

  4. 2 teaspoons bicarbonate of soda

  5. 1 teaspoon salt

  6. 2 eggs

  7. 250ml milk

  8. 250ml water

  9. 250ml vegetable oil

  10. 50g butter

  11. 50g margarine

  12. 250g icing sugar

  13. 1 pinch salt

  14. 3 tablespoons milk

  15. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5. Line 36 muffin holes with paper cases.

  2. In a large bowl, mix together the flour, sugar, cocoa, bicarbonate of soda and 1 teaspoon salt. Make a well in the centre and pour in the eggs, 250ml milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin hole half-full of batter.

  3. Bake in preheated oven for 15 to 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

  4. Meanwhile, beat butter and margarine together until smooth. Blend in icing sugar and 1 pinch salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a pastry bag with a small nozzle. Push nozzle through bottom of paper cases to fill each cupcake.


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