Chocolate cupcakes with vanilla buttercream

 

Makes 12

Prepare 25 minutes

Cook 15 minutes

 

Ingredients

 

CUPCAKES

• 110g unsalted butter

• 110g refined sugar

• 2 eggs

• 110g refined flour

• 1 tsp baking powder

• 20g cocoa powder

 

BUT TERCREAM

• 300g icing sugar

• 20g unsalted butter

• 1 tsp vanilla essence

• 2-3 tbsp whole milk

• few drops food colouring

• sprinkles (optional) 

 

Method1

 

1.  Preheat the oven to 170°C, gas mark 3. Line 2 of our Sydney Muffin Pans with cases.

2. For the cupcakes, beat together the butter and sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time, whisking until combined.

3. Fold in the flour, baking powder and cocoa powder until just incorporated, being sure to not overmix.

4. Spoon into the cases until ¾ full. Bake for 12-15 minutes or until a skewer inserted into the centre comes out clean.

5. Meanwhile, make the buttercream. Sift the icing sugar into an electric mixer. Add the butter, whisking on slow until the consistency is like breadcrumbs. Add the vanilla essence and slowly pour in the milk with the motor still running.

6. Once the mix has come together, increase the speed and whisk for 4-5 minutes until light and fluffy. Use a toothpick to add the food colouring, stirring until it's your desired colour. Transfer to a piping bag fitted with a star nozzle. Pipe the buttercream on to the cupcakes and decorate with sprinkles, if desired.