VANILLA CUPCAKES WITH CHOCOLATE ICING
2 fresh eggs (note weight of cracked eggs)
Oast to Host Cake Flour - same weight as egg
Caster sugar (golden if possible) - same weight as egg
softened butter - same weight as egg
1tsp baking powder (gf)
1 tsp vanilla extract
1 tablespoon milk
2oz softened butter
3oz seived icing sugar
1oz seived cocoa powder (gf)
Place 12 paper cases into a muffin tray and turn oven on to 160 (fan oven). Place all cake ingredients into a bowl or mixer. Combine slowly to start with to prevent a flour shower! Once all combined beat till smooth, light and fluffy (1-2 minutes).
Spoon into paper cases and place in centre of oven for 8-15 minutes (depending on size). The cake is cooked when it springs back if you gently press your finger on the top.
Cool on wire rack while you make the icing by combining (gently to begin with) the softened butter, icing sugar and cocoa - beat till smooth then decorate your cakes once cooled.
Try not to eat them all at once!